Soul Mama Soup
This has become one of my favorite recipes! I named it soul mama soup after a really delicious green curry seafood recipe that my husband and I had in Key West a long time ago. The meal was so good that I keep recreating it in different ways at home.
Here are the main ingredients, but you can always experiment with additional veggies or different kinds of seafood.
Ingredients
1/2 pound of wild-caught shrimp (peeled and deveined).
1/2 pound of bay scallops
4 cups of broth (fish, veggie, or chicken)
2 cans of full-fat coconut milk
1 yellow onion finely chopped
1 cup chopped mushrooms
2 red or orange bell peppers chopped
4 dashes of fish sauce
2 tbsp coconut oil
4 tbsp green Thai curry paste
4 cloves garlic minced
4 tablespoons minced ginger
sea salt
black pepper
2 cups chopped cilantro
3 cups rice (options include: basmati, jasmine, sprouted wild rice, rice noodles, kelp noodles, spaghetti squash noodles).
DIRECTIONS
Sautee garlic, onions, and ginger in coconut oil until lightly browned in a large pot.
Add in the green Thai curry paste and mix together.
Add the coconut milk, broth, fish sauce, and all veggies.
In a separate skillet, sautee the seafood until lightly browned. I like to use my air fryer for shrimp and scallops. The scallops only take about 6-8 minutes to cook in the air fryer at 400 degrees while the shrimp take between 8-10 minutes at 400 degrees.
Cook your rice separately. If you are working to reduce refined carbohydrate consumption, you can utilize brown rice or sprouted wild rice instead of white rice. You can also use cauliflower rice or you can combine your white rice with cauliflower rice or brown rice.
Simmer your broth for 30 minutes.
Serve your soup over rice and top with fresh chopped cilantro.
Enjoy with Trevor’s Garden Gimlet.
