It’s that time of the year again.

Just show me da recipe brah

When the weather gets colder people usually like to eat more soup. I know you remember them Campbell’s commercials. People drinking soup out of thermos’ nd shxt.

But I’m pretty sure at some point you gotta get tired of eating tomato soup, or chicken noodle, or whatever tingles your tastebuds. So let’s put some flava in ya palette.

Thai Coconut Soup.

You should already know it’s going to taste good because it sounds exotic. Anything you see on this blog that has “Thai” in it is some good shxt. On Gawd.

Look at this.

You ain’t even know I finessed all that shxt in there huh. You thought you was just lookin at a bowl of bland ass broth with some green shxt in there. But nah.

You have to do certain things to add flavor and you have to make a few subtle adjustments to liven some shxt up. That’s why seasoning is and will forever be the key to good tasting food.

You also gotta understand that each part of the recipe gotta be treated with respect. If you combining things make sure to season them independently to establish a flavor for that part and then bring the rest of it together.

That was quality advice right there.

In conclusion what did we learn:

• Anything “Thai” is some fye
• Seasoning is the major key to good tasting food
• Season ingredients independently of each other

I’m tellin y’all one day y’all gon learn to start reading this instead of skipping to the recipe lmao. Anyways here it go:

Recipe

Ingredients

• 1  1/2 tablespoons avocado oil
• 1 onion chopped
• 2 tablespoons grated ginger
• 2 tablespoons red thai curry paste
• 2 teaspoons curry powder
• 1/2 teaspoon turmeric powder
• 4 1/4 cups vegetable broth
• 1 cup full fat coconut milk
• 3 tablespoons liquid (or coconut) aminos
• 2 tablespoons sugar (maple syrup or agave work too)
• juice of 1/2 lime
• 7oz rice noodles (about 1/2 a pack)
• 1/2 cup of mushrooms sliced
• salt
• pepper
• cilantro for garnish

Instructions

1. Heat the avocado oil in a large pot on medium-high heat.
2. Add the onion and cook on medium heat for 2-3 minutes until translucent. Add grated ginger and cook for another minute.
3. Add the Thai red curry paste, curry powder, turmeric powder, vegetable broth, and coconut milk. Bring to a boil stirring everything together, then lower the heat to medium-low and let simmer for 5 minutes.
4. Next add in the aminos, sweetener, and lime juice and stir together. Reduce heat to low and let the soup simmer for another 5 minutes.
5. Saute sliced mushrooms in a separate pan in some vegetable broth and aminos until they get soft. Season with salt and pepper.
6. Add the rice noodles and cook until both are soft.
7. Add the rice noodles and mushrooms to the soup.
8. Serve with fresh cilantro and a lime wedge (optional).
9. Eat that shxt!

This recipe was adapted from here.