This week has been CRAZY ! Comfort food is the name of the game. The comfort food of choice today is Coconut curry soup. Due to the virus threat our schools have been closed for the next 3 weeks by our government. I have also been told that some grocery staples are no longer stocked, others running out on shelves. My husband overheard that there was a rush on our local Walmart last night. Government on all levels are updating policies employment insurances and talking with heads of states globally about next steps. The snowball effects going on seem to increase daily. It seems very surreal, i’m almost waiting for Rene Russo & Harrison Ford to walk out in medical suits. Mostly I see the swell of fear that has risen. Sometimes it is hard to tell what is media sensation and what is actually going on. This morning my husband sent a text with the words “Matt 6:25” that was it.
“This is why I tell you to never be worried about your life, for all that you need will be provided, such as food, water, clothing—everything your body needs. Isn’t there more to your life than a meal? Isn’t your body more than clothing?
“Look at all the birds—do you think they worry about their existence? They don’t plant or reap or store up food, yet your heavenly Father provides them each with food. Aren’t you much more valuable to your Father than they? 27 So, which one of you by worrying could add anything to your life? – Matt 6:25-27
I will go ahead with my day, laundry, chores, while we sit at home, schools closed, spending quality time with our kids. Mending an ankle and eating comfort food. How much more time like this will I be afforded? God is blessing me with time to spend with my kids. Sure there will be homework to catch up on, and spelling tests and they will all get done in time. I will not worry about the future. I will Savor the now. It instantly became a favorite in our home.
The Orig. recipe came from ThugKitchen.com is spicy so I tweaked it for our tastes. The rich coconut milk makes this dish feel expensive, while delivering the veg in a delicious manner. To boost protein content serve over Quinoa instead of rice noodles.
Coconut Curry Soup
- 2 tsp olive oil
- ½ a large white onion, cut into 1-inch strips
- 2 Red sweet peppers sliced thinly
- 1 can chickpeas drained
- 1 carrot peeled and sliced thinly
- 1 cup chopped broccoli
- 4 cloves garlic minced
- 1 TB fresh grated ginger
- 2 TB curry powder
- 2 tsp soya sauce
- 1/2 can coconut milk
- 4 cups quality veg stock (Homemade is best)
- 1 pkg of rice noodles cooked according to pkg
- 2 cups fresh spinach – or 1 cup frozen
- 1 TBS juice of lime
- fav vegan hot sauce (optional and to taste)
Warm the oil in a large stockpot over a medium-high heat. Add the onion and sauté for a minute. Add the bell peppers and carrot and cook for a minute more. Add the broccoli and peas and cook for another 3 minutes. You want to get the vegetables to soften up just a little bit
Add the garlic, ginger, curry powder, and soy sauce and cook for 30 more seconds Throw in the coconut milk and vegetable broth and bring to a simmer, stirring it every now and then, about 5 minutes. Add the spinach and let it all simmer together until the spinach starts to wilt, about a minute more. Turn off the heat and stir in the cilantro, lime juice, and hot sauce to taste. Serve hot over cooked noodles. Adjust seasoning if necessary.