Friday, 7 December 2012

Real food - Thai Shrimp Soup

I'm usually so excited to share with you all the sweets, treats and desserts that I make that I forget to share with you all the normal, everyday food that my family grows on. 

Well, we eat three meals and at least two snacks a day.  We share two of the meals together every day as a group of six.  My Man takes his lunch to work, but the other five of us still eat lunch together at home.  That's a lot of meals and snacks!  I bet you're wondering what we really eat all day long!  The next few posts will give you some insight into this.

The Big Kid loves shrimp!  "Shrimp and tortellini" his Gramma Jean and Nanny will tell you.  I don't think he's had them together in the same dish, but definitely in the same meal!

This soup does not contain tortellini, fear not.

All the kids gobble it down, especially the Big Kid.

There's a bit of chopping to do, then it just simmers for a few minutes.  This could most definitely be made on a school night.  You can even buy sweet potatoes that are peeled and cubed for you in many big grocery stores thereby cutting back on even more prep work.

This recipe came straight out of Janet and Gret Podleski's cookbook Eat, Shrink and Be Merry.  Hopefully you won't be put off by the long list of ingredients, it's a really good soup.

Thai Shrimp Soup
from Janet and Greta Podleski
2 tsp butter or olive oil
1 cup chopped onions
1 cup chopped red bell pepper
3/4 cup chopped celery
2 tsp minced garlic
4 cups peeled sweet potatoes (about two large)
1 tbsp fresh grated gingerroot
3/4 tsp ground cumin
3/4 tsp ground coriander I can't stomach coriander so I leave it out
3/4 tsp curry powder
1/4 tsp cinnamon
2 cups chicken broth
1 can light coconut milk
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 tbsp each chopped fresh cilantro I can't stomach cilantro either so I leave it out
3 tbsp basil leaves (I usually don't have fresh basil lying around and the soup is fine without it)
2 tbsp light peanut butter
1 tbsp brown sugar
1 tbsp lime juice
1 lb cooked medium shrimp, tails removed, (thaw first)
- heat butter in a large non-stick pot over medium heat. Add onions, red pepper, celery and garlic. Cook and stir until vegetables begin to soften, about 4 minutes.
- stir in sweet potatoes, gingerroot, cumin, coriander, curry powder and cinnamon. Cook and stir for 30 more seconds. Add broth, coconut milk, salt & pepper. Bring soup to a boil. Reduce heat to low, cover and simmer for 10 minutes, just until sweet potatoes are tender.
- trasnfer half the soup to a blender and purée until smooth. Return puréed soup to pot with remaining soup. Stir in cilantro, basil, peanut butter, brown sugar, and lime juice. Mix well. Add shrimp and heat for about 2 more minutes just until shrimp is hot.

This is NOT my photo, but my soup looks just like this so I felt it was an accurate representation.

What do you guys eat every day or even now and then as meals?  How do you get your whole family to stay at the table to share a meal?

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