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Spicy Thai Coconut Soup with Kamut Noodles, Sweet Potato, and Lime

Serves 4.


    Spicy Thai Coconut Soup with Kamut Noodles, Sweet Potato, and Lime

    Kamut (khorasan wheat) is one of the most protein- and iron-rich grains, with a full-bodied flavour that stands up well to bold Thai tastes. Create a heat alert in January with this spicy bowl.


    Tip: Add your favourite protein to this soup when simmering. Chicken, tofu, or chickpeas will all work well.


    Spicy Thai Coconut Soup with Kamut Noodles, Sweet Potato, and Lime


    • 8 oz (225 g) Kamut, organic whole wheat, or gluten-free brown rice spaghetti or linguini
    • 1 Tbsp (15 mL) avocado oil or extra-virgin olive oil
    • 2 cups (500 mL) peeled, diced sweet potato
    • 1 onion, sliced into half-rounds
    • 1 red bell pepper, seeded and sliced
    • 1 garlic clove, minced
    • 2 Tbsp (30 mL) mild or hot red curry paste
    • 1 tsp (5 mL) maple syrup
    • 3 cups (750 mL) low-sodium vegetable or chicken broth
    • 1 - 14 oz (398 mL) can light coconut milk
    • 2 Tbsp (30 mL) lime juice, plus lime wedges for serving
    • 1/2 cup (125 mL) roughly chopped fresh cilantro
    • 1/4 cup (60 mL) unsalted roasted peanuts, chopped


    Per serving:

    • calories518
    • protein13g
    • fat22g
      • saturated fat6g
      • trans fat0g
    • carbohydrates72g
      • sugars9g
      • fibre5g
    • sodium363mg



    Bring large pot of water to a boil. Cook pasta according to package directions. Drain and rinse with cold water. Divide noodles among 4 large, deep bowls.


    In same large pot, heat oil over medium heat. Add sweet potato, onion, pepper, and garlic. Sauteu0301 for 10 minutes, or until vegetables begin to soften (alternatively, you can roast the vegetables). Stir in curry paste and syrup. Slowly add broth, stirring constantly to incorporate the curry paste, followed by coconut milk. Bring to a boil, reduce to a simmer, and cook, uncovered, for 5 to 10 minutes, or until sweet potatoes are soft.


    Immediately before serving, stir in lime juice. Ladle soup onto noodles and garnish with cilantro and peanuts. Serve hot with lime wedges for seasoning.



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    Mussels with Tomato, Saffron, and Fennel

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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.