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All my favorite aspects of a good Thai meal: curry, shiitake mushroom, coconut milk, and shrimp. This soup turned out perfect with just enough heat for my wimpy taste buds.
Bring broth and coconut milk to a simmer in a medium soup pot, then add curry paste and powder.
Heat 1 tablespoon coconut oil in pan and saute shrimp until pink and cooked thoughout. Remove shrimp from pan and add the remaining coconut oil and saute the mushrooms until cooked. Add green onions and basil to mushrooms and saute for 1 minute.
Add the mushroom mixture to the soup and simmer for 3-5 minutes and serve. Adjust the heat in the dish by adding or reducing the curry paste.
These chicken noodle bowls are loosely based on Pho, a dish my husband and I have been fortunate enough to enjoy at our friends’ house. They do a traditional Vietnamese recipe with beef. The dish has a flavorful beef broth, topped with fresh aromatics and vegetables.
I decided to make this version for my husband who has been sick all weekend with a terrible cold. The ginger root provides a homeopathic element to the broth.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!