Broccoli Green Curry Coconut Soup

I think of pureed soups like smoothies -- I'm packing a lot of nutrients into one meal, blending it up, and having a tasty treat that's also good for me.  I use the same base with many different versions of soup.  I always saute an onion and garlic, then add the veggie of my choice (usually whatever is plentiful or on its last legs in my fridge), some flavoring, and the stock, then blend.  This broccoli soup is pretty heavenly with the combination of green curry and coconut milk.

I first developed this recipe when I was writing my book It's Not Complicated.

During that time, we were living in an apartment building with the most wonderful doorman, Darryl, and I would take whatever I was cooking downstairs for him to sample. I remember he particularly loved this soup, as did I. In my opinion, it's the sleeper hit of the whole book.  

The soup is bright, light, and extremely flavorful. It becomes extra special with a few garnishes, like fresh basil, cilantro, chopped peanuts, and thinly sliced Fresno chiles.

Broccoli Green Curry Coconut Soup

15 min 30 minutes 4-6 Servings

Ingredients

• 1 tablespoon coconut oil
• 1 yellow onion, diced
• 2 tablespoons minced fresh ginger
• 2 cloves minced garlic
• 2 tablespoons green curry paste
• 2 bunchesbroccoli, stalks and florets, chopped
• 2 teaspoons kosher salt
• Freshly ground black pepper to taste
• 2 cups (480ml)vegetable stock
• 1 13 ½ – ounce (400ml) can coconut milk
• ¼ cup (10g) loosely packed cilantro leaves, plus more serving
• 1 lime, juiced
• Garnish: fresh Thai basil, chopped peanuts, sliced Fresno chilies

Instructions

1. Melt the coconut oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring occasionally, until it begins to soften, 3 to 4 minutes.
2. Add the ginger, garlic, and curry paste and cook for 1 minute, or until very fragrant. Add the broccoli, season with salt and pepper, and stir until everything is fully coated in curry. Pour in the stock and coconut milk. Bring to a simmer and cook for 15 minutes, or until the broccoli is tender. Remove from the heat and add the cilantro.
3. Transfer the soup to a blender (you may need to do this in batches) or use an immersion blender to blend until smooth. Stir in the lime juice. Ladle the soup between bowls and garnish with basil, peanuts, and chilies.

xoKatie 

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Valentine's Day Chocolate-Covered Strawberry Tart 🍓

Time to start thinking about Valentine’s Day menus, and this Chocolate Covered Strawberry White Chocolate Tart is hands down, the most perfect dessert!

It is easy, but does take some patience to allow for time to chill, so make it in advance. Both Ryan and Iris went crazy for this when I made it (I was even able to negotiate with Iris to eat broccoli in exchange for a slice!!).

— xo Katie

p.s. I’m including my recipe for my Classic Chicken Noodle Soup here as well. 

We are running a special flash sale for VDay for Kind of Wild 🥂💘 with the code VDAY25 for 25% off of our rosé through Friday.

Chocolate-Covered Strawberry Tart

Medium 12 Servings 5 hours 40 minutes

Ingredients

For the Crust

• 2 ½ cups ground chocolate wafer cookies (about one 9-ounce) package 
• 2 tablespoons sugar
• 1 stick (8 tablespoons) unsalted butter, melted

For the Filling

• 2 cups heavy cream
• ½ cup whole milk
• One (1.2-ounce) bag freeze-dried strawberries
• One (12-ounce) bag white chocolate chips
• 2 teaspoons vanilla

For the Topping

• 2 cups semi-sweet chocolate chips
• 1 ½ tablespoons coconut oil
• 7 chocolate-covered strawberries
• 16 strawberries, hulled and sliced in half lengthwise

Instructions

1. For the Crust: Preheat the oven to 350ºF.
2. Mix together the chocolate wafer cookies and sugar in a large bowl. Pour in the melted butter and mix until well combined. Press the mixture into an 11-inch tart pan. Transfer to a baking sheet and bake for 10 minutes. Let cool completely.
3. For the filling: Combine the cream, milk, and freeze-dried strawberries in a medium pot. Bring to a simmer, remove from the heat and add the white chocolate chips and vanilla. Let stand for a few minutes to let the chocolate melt, then whisk until the chocolate is blended into the cream mixture. Transfer to a blender and blend until the strawberries are pureed and the mixture is smooth. Pour into the prepared crust and refrigerate until set, 3 to 4 hours. Once set, place into the freezer for 30 minutes.
4. For the topping: Fill a small saucepan with one inch of water and bring to a simmer over medium-low heat. Place a heatproof bowl on top, be sure that the bowl isn’t touching the water. Add the chocolate chips and coconut oil and stir to combine until fully melted and smooth. Dip the 7 strawberries into the chocolate mixture to coat and place them on wax paper on a plate. Refrigerate for 10 minutes or until set.
5. Spread the remaining melted chocolate mixture evenly on top of the chocolate tart. Place the chocolate-covered strawberries in the center of the tart. Line up the sliced strawberries side-by-side and cut-side down around the edge of the tart with the pointed ends facing in towards the center of the tart. Slice with a warmed knife and serve.

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Filed under 🥣 If it ain’t broke, don’t try to fix it!

Classic Chicken Noodle Soup

Easy 6 Servings 50 Minutes

Ingredients

• 1 tablespoon olive oil
• 2 bone-in, skin-on chicken breasts
• 1 large yellow onion, diced
• 3 large carrots, peeled and diced
• 3 ribs celery, thinly sliced ¼-inch thick
• 2 quarts low-sodium chicken broth
• 1 bay leaf
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 8 ounces egg noodles
• 2 tablespoons chopped flat-leaf parsley

Instructions

1. Heat olive oil in a medium Dutch oven or stock pot over medium high heat. Add the chicken, skin side down, and cook until browned, about 3 to 4 minutes.
2. Flip and cook another 2 minutes. Remove from the pan and add onions, carrots, and celery.
3. Saute for 2 minutes, using a wooden spoon to scrape up any browned bits on the bottom of the pan. Season with salt and pepper.
4. Pour in broth, bay leaf, and thyme. Bring to a low boil, then reduce the heat to low. If a foam forms, skim off the top and discard. Cover and let simmer for 25 minutes to 35 minutes until the chicken is cooked through.
5. Remove chicken. Remove and discard skin. Shred the meat with a fork, add back to the pot with noodles. Bring to a low boil and cook until noodles are just done, about 8 minutes. Stir in the parsley and serve.

Only 5 @weightwatchers Points per serving — serves 6 per recipe.