Wednesday, January 18, 2012

Thai Coconut Curry Soup with Arugula


This is a soup we often eat after working out. It has the high protein, low fat ratio that my trainer approves and is so intensely flavorful that I now prefer it over high fat creamy soups. like all of my Thai dishes, I’ve tweaked it with Moroccan elements.

Thai Coconut Curry Soup with Arugula:

1 lb cruelty free organic center cut pork, cubed

1 T olive oil

2 C vegetable broth

4 cloves garlic, minced

1 large sweet potato, peeled and cubed

1 14 oz can Muir Glen Fire Roasted Diced Tomatoes

1/2 C chopped roasted green chilies

1  14 oz can organic coconut milk

1 T lime juice

1 T  Thai red curry paste

1/8 t cinnamon

1/8 t cumin

Sauté pork in large fry pan over medium heat, using about 1 T olive oil. When meat is fully cooked, add all of the other ingredients, cover, and cook over medium heat until vegetables are tender, about 30 minutes.

Remove from heat and stir in 1 C  baby arugula greens. Let soften. Ladle into bowls and enjoy!


serves 4

This soup is great served in my flower curry bowl- check here for availability. Since my current rage is food styling, I’ll be sharing more of my home cookin recipes. let me know how you like them!

1 comment:

  1. That soup is stylin'! Nice visual touch with the broken cracker. :)