Week 35 – Coconut

Week 35 – Coconut

“Put the lime in the coconut, you drank ’em bot’ up” ….. can’t get that song outa my head! Maybe cause of the outfit I also had on! Hmmmnnnm…  From the Hawaii box!

How do I love coconut? Let me count the ways.

  1. Coconut oil
  2. Coconut manna
  3. Coconut flakes/shreds/chunks
  4. Coconut milk
  5. Coconut cream
  6. Coconut flour
  7. Coconut sugar
  8. Coconut water, not as much, unless it’s that one brand (which I’ve forgotten) after hot yoga.
  9. Or a coconut mojito or haupia #Hawaii

But, how is a girl to decide which type of coconut to use? And when so many prior pregnancy recipes incorporated some version of coconut. If this were a sitcom, this would be the part of the series finale where we would recap all the recipes that used coconut! Flashbacks. Kinda makes me wish there was a blooper reel. Oh, the laughing fits that would ensue.

Coconut is an ideal food for blood sugar control due to its’ high fat and protein content and low carbohydrates. Did you know that babies are now gaining about 1/2 lb a week through the rest of pregnancy? Currently weighing about 5 1/4 lbs and 18 inches long. This is when they start getting fuller cheeks that you just want to squeeze.

So the recipe I found was quite fitting, ‘Anything-You-Have-Coconut-Curry-Soup’ What a great way to use up leftover vegis, hopefully coinciding nicely on the eve before the next shopping run. I just love cooking when it feels like there’s nothing in the fridge or pantry at first glance and then when you put a bit of ingenuity into it, you develop such tasty meals!

www.pinchofyum.com – Anything-You-Have-Coconut-Curry-Soup

Ingredients:

  • 1 Tbsp oil
  • 1 onion, chopped
  • 3 garlic cloves
  • 1 knob ginger, grated
  • 1-2 Tbsp red curry paste
  • 1-2 Tbsp tumeric
  • 1 tsp salt
  • 2 Tbsp sugar
  • 12 baby Yukon potatoes, chopped
  • 2 – 14oz coconut milk
  • 3c vegetable broth
  • 24 oz extra firm tofu
  • Anything goes for vegetables

Suggestions: green onions, cilantro, basil, cabbage, asparagus, baby kale, carrots, zucchini, bell peppers, mushrooms, spinach, broccoli, snap peas, bean sprouts. Anything your heart desires and/or your refrigerator holds!

What I found in mine.

Directions:

Press the water out of the tofu, in whatever fashion you see fit. I use towels and plates.

The tofu is in between the red plates in the back, just getting all squeezed out back there.

Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and stir fry for a few minutes until fragrant. Add the curry paste, turmeric, salt, and sugar. Stir fry for another few minutes. Add the potatoes, coconut milk, and broth. Simmer until the potatoes are soft.

Allow to cool slightly, then transfer to a blender and puree until smooth and silky. The soup should be rich and thick so that it coats the back of a spoon. Add in more water or broth to thin out the soup as needed.

Cut the tofu into small pieces.

In the same pot you made the soup in, heat a little more oil and add the tofu, stir frying until light golden brown. Pour in a small amount of the pureed soup – it will sizzle and pop, and it will also give the tofu the most wonderful color and caramelized exterior (ohhlala!) Remove from heat with the tofu is deep golden brown and crispy.

Top each serving of soup with your chosen fresh veggie toppings and crispy caramelized tofu!

How fun would this be to make for a family style/big chill dinner? With this yummy soup base, then we can all bring our vegetables and make a smorgasbord of vegetable toppings and have a make your own soup. On the list!

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