Thursday, December 27, 2012

Thai Coconut Curry Soup and Grandway Apron GIVEAWAY

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This Thai Coconut Curry Soup is de-lish. But, before I let you in on the recipe, let's talk about that CUTE apron I'm wearing.

Thai Coconut Curry Soup

Grandway sent me this apron a few weeks ago to review. Let me just tell you - I have a hard time even wearing it to cook because it's so dang cute!

These were my two favorites:

 and The Grace

I ended up picking The Grace. This apron is completely gorgeous, and so well made. Wouldn't these make the perfect gift? Or maybe just a little treat for yourself after all of that holiday cooking?

Well, I am so excited to announce that Grandway sent me a SECOND designer apron just like mine to giveaway to one of my readers, you! Enter below!

Now, about that soup! I initially threw it together with Zupas' Thai Lobster Curry in mind - one of my favorites. I made my first batch with lobster, which was good - but in my case, not really worth the money. I made a second batch after we went through the first so fast, and loved it just the same without!

Thai Coconut Curry Soup

1-2 Tablespoons olive oil 
1/2 Bell Pepper, diced (any color)
1/2 onion, diced
Lemongrass - optional, but recommended! (Either use 3-4, 4" smashed stalks, or 2 Tablespoons of fresh lemongrass paste)
3-4 Tablespoons curry powder
1 teaspoon thai red chili paste (also optional, just adds in a little more spice)
4-5 potatoes, peeled and diced
4-6 cups vegetable or chicken stock or broth
1 (14-ounce) can coconut milk
1 (14-ounce) can petite diced tomatoes
1 cup corn (frozen, canned, or fresh)
1 bunch fresh cilantro, chopped
1 stalk green onion, chopped
1-2 limes, cut into wedges

1. Heat olive oil over medium-high heat in a large pot. Add in onions and peppers, and saute 2-3 minutes. 
2. Stir in lemongrass, curry and chili paste. Continue to cook until onions and peppers are soft.
3. Add the diced potatoes to the pot, then pour enough broth over the vegetables to cover completely. Simmer over medium heat until potatoes are tender, then remove the lemongrass stalks, if using.
4. Reduce heat to low and stir in coconut milk, tomatoes (with juice), corn, cilantro and green onion.  Heat through. (If you do want to add lobster, now is the time. Just stir in some cooked and shredded lobster tail, and heat through with the rest of the soup).
5. Serve with a fresh squirt of lime.

1 comment:

  1. The grace is so so cute! And the Thai Coconut Curry Soup looks amazing. It is going on our dinner menu for the week.
    April-Living the Sweet Life



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