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Thai Green Curry Coconut Soup

Serves 4.


    Thai Green Curry Coconut Soup

    This soup is sublimely spicy, floral, and balanced all at once. Hot boiling water is added right before serving, turning this into an “instant” soup option that travels well. Enjoy it for lunch at the office.



    Bring jar out of refrigerator 15 to 30 minutes before you’re ready to top with boiling water to ensure soup is piping hot.


    Thai Green Curry Coconut Soup


    • 2 Tbsp (30 mL) Thai green curry paste
    • 13 1/2 oz (380 g) can light or full-fat coconut milk
    • 1 Tbsp (15 mL) coconut oil
    • 2 cups (500 mL) sliced crimini mushrooms or stemmed and sliced shiitake mushrooms
    • 1 carrot, diced
    • 1 head broccoli, cut into small florets, stalks reserved for another use
    • 12 oz (350 g) pkg extra-firm tofu, pressed (see sidebar on page 56 for how-to), cut into matchsticks or cubes
    • 1 lime, quartered


    Per serving:

    • calories327
    • protein16g
    • fat21g
      • saturated fat9g
      • trans fat0g
    • carbohydrates24g
      • sugars5g
      • fibre7g
    • sodium288mg



    In large high-sided skillet over medium heat, add curry paste; cook for 30 seconds. Immediately add coconut milk; bring to a boil, reduce to a simmer, and cook, covered, for 5 minutes. Add coconut milk mixture to bottom of 4 - 4 cup (1 L) jars or locking glass containers.


    Wipe skillet clean. In same skillet, heat coconut oil over medium heat. Add mushrooms and carrots, and sauteu0301 for 5 to 8 minutes, until tender. Add broccoli and a splash of water; cook until broccoli is tender, about 2 minutes. Divide cooked vegetables on top of coconut milk mixture. Top with tofu. Seal and store in refrigerator until ready to serve or pack.


    To serve, per jar, pour 3/4 to 1 cup/180 to 250 mL (enough to cover) recently boiled water overtop; seal; and let sit for 3 to 5 minutes. Open lid, stir, and serve with a squeeze of fresh lime.


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    This recipe is part of the Cooking with Water collection.



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    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    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.