Thai Coconut Soup

Sheila D

May 3, 2021 — 1 min read

1 Tbsp avocado oil

2 Tbsp fresh grated ginger

1 stalk lemon grass, minced

2 tsp red curry paste

4 cups chicken broth

3 Tbsp fish sauce

1 Tbsp light brown sugar

3 (13.5 ounce) cans of organic coconut milk

1/2 pound fresh shiitake mushrooms, sliced

2 pounds medium shrimp - peeled and de-veined

1 Tbsp fresh lime juice

salt to taste

1/4 cup fresh cilantro, chopped

Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Meatloaf Glaze

* 3 tablespoons organic ketchup * 1 tablespoon apple cider vinegar or balsamic (see notes) * 1 tablespoon pure maple syrup Combine

Caesar Salad dressing

3 cloves garlic, peeled and chopped 3 egg yolks 1 TBSP Dijon mustard 2 TBSP Worcestershire sauce 1 TBSP fish sauce 2 anchovy fillets 1/4 cup grated Parmesan cheese 2 TBSP lime or lemon juice 1/2 tsp salt 1 tsp pepper 1 TBSP water 1 cup light olive

Pancakes

290g all purpose flour 30g sugar (or substitute monk fruit) 4 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 450g or 1 3/4 cups milk (or substitute oat milk) 60g butter (slightly melted) 2 tsp vanilla 1 egg Mix all dry ingredients together in a

Fruit Oatmeal

1 sweet apple, pear or a cup of frozen fruit 1 1/2 cup milk (oat, almond or barley milk) 1 TBSP honey or maple syrup 1 TBSP cinnamon 3/4 cup rolled oats 1/4 cup hemp hearts (shelled hemp seeds) 1/4 cup chopped walnuts (or other nuts)

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Meatloaf Glaze

Caesar Salad dressing

Pancakes

Fruit Oatmeal