![]() I ended up re-herniating the discs in my back the day after my mom left south for the winter.... picking up a cat toy. Very aggravating. 4 months later I'm still recovering and in physical therapy and have gone through one round of steroid injections. Progress is slow but thankfully steady. This soup was the first soup I made after the injury and it is the most no muss no fuss recipe ever. One could if you wanted (and aren't in tremendous pain) Roast a fresh pumpkin and make your own nut butter etc. This thankfully is pretty much just dumping cans of things into a pot and some spices and sauces. Its not terribly pretty. This said, it's still pretty tasty and I used leftovers with some veggies and chicken to do like an actual time curry over rice later. Recipe Below: Ingredients:
1 29 oz can of pure pumpkin 1 13.66 oz can of unsweetened coconut milk 1 cup peanut butter 6 -9 cups water(depending on how thick you want it) 5 Tbs better than bullion chicken base 2 Tbs lime juice 1 Tbs ground ginger 1 tsp lemongrass paste 3 tsp red curry paste (more or less depending on spice level desired..this had maybe a 1-2 star level of heat) 1 tsp light soy sauce 1 tsp dark soy sauce 1 tsp fish sauce 1 tsp black vinegar Momofuku chili crunch to taste for finishing. Instructions: Put all the stuff in a pot and let it simmer for a couple of hours to let the flavors merge and condense I used 9 cups of water which made for a thinner soup.
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