Produce with Amy

“There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can.” — Laurie Colwin

Today it is the middle of June and I just got home from the Skandia Farmers Market. My booth was brimming with purple Lupine flower bouquets and garden plant starts. It was cold tonight and I could see my breath. The weather has been typical for the UP this year – you never quite know what to expect. In Skandia we started the first of May off with thirty inches of wet and heavy, glacial blue snow and finished off the month with sultry 92 degree temperatures. Since then we have been going back and forth with warm and mild days and nights of frost warnings. Do not even get me started on the mosquitoes this year!  My peonies are off to a great start and I look forward to their beautiful opening in the next couple of weeks. They are my absolute favorite summer flower.

Needless to say, soup is never not on my menu. It is not just a winter meal in our house. I am even known to whip up a pot of chili midsummer if the weather and taste buds demand it. The soup I am sharing with you was a hit with my step son Lukas. He is my foodie and at fourteen has developed a taste for more exotic spices and flavors. 

Green Curry Coconut Soup is a delicious way to enjoy the flavors of Thai cuisine at home. This soup is creamy, spicy, and comforting, with coconut milk, curry paste, shrimp, and vegetables. You can customize it to your taste by adding more or less spice, the protein of your choice, or using different kinds of vegetables. I love mine with rice, but noodles are a great addition as well.

Coconut Green Curry Soup with Shrimp & Vegetables

*4 ounce jar of Green Curry
*1 inch piece of fresh ginger (peeled and finely chopped)
*4 cloves of garlic finely chopped
*Lemongrass (I buy a tube in the produce section – usually found by the fresh herbs)
*1-2 Tablespoons of chili paste (more or less depending on the level of heat you want)
*2 Tablespoons of your favorite cooking oil
*¼ cup chopped onion (green onions are also a great option)
*½ chopped red bell pepper (I leave in large chunks)
*½ chopped yellow bell pepper (again, large chunks)
*3 ribs of celery (chopped)
*½ of an 8 ounce package of sliced mushrooms
*2 cups of chopped broccoli
*1 package of frozen shrimp (thaw and remove the tails)
*1 can of coconut milk
*4 cups of broth (vegetable or chicken – I used chicken)
*Jasmine rice(However many servings you wish)
*Chopped cilantro and lime wedges for garnish
*Soy sauce for serving

In a pot, saute the onion and celery in the olive oil for a few minutes. Add the ginger, garlic, onion, peppers, and mushrooms. Cook for  4-5 minutes. Add the broth and coconut milk.  Add the broccoli and cook for 2 more minutes (I like the broccoli a little crunchy).

While this is cooking, start cooking the rice according to directions.

Add the shrimp to the pot along with the broccoli ,and cook until the shrimp is cooked through (I like the broccoli a little crunchy so I add it late.)  Add the lemongrass and chili paste to taste. You can also add salt and pepper to taste. I do not add a lot of salt since I serve with soy sauce.

To serve I add some rice to the bottom of a bowl, ladle in the soup, and garnish with cilantro, soy sauce, and a squeeze of lime. Enjoy!

If you would prefer a curry sauce that is thicker and not quite a soup, you can add less broth. You could also opt for 2 cans of coconut milk for a richer broth.

You can also add whatever vegetables you prefer or what you have in the house. Great options would be carrots and zucchini. I look forward to adding fresh pea pods from the garden. I also love curry with sweet potatoes.

Protein options can vary too. You could use chicken or even tofu if you prefer a vegetarian dish.

You could serve over noodles, or if you are carb conscious, it would be great with “zoodles” (spiralized zucchini). Right now, July is a mystery. I am hoping for some warmer weather to coax my garden along.

I wish you health, joy, and time outside to enjoy whatever nature throws our way. Take care of yourself and each other – and eat your vegetables!