I try to eat at least a couple servings of vegetables every day, and usually I have no problem doing that. Saturday, however, I realized as I got into bed that the mushrooms in this soup were the only vegetable I had all day. Oops.
I guess that’s what happens when your first meal of the day is French toast at 11 am, after a leisurely run.
…and then you decide to make chocolate chip cookies with toasted coconut in the middle of the afternoon.
We had laksa for dinner, which I hadn’t had in years. It’s a delicious Malaysian curry and coconut milk soup that’s incredibly flavorful (and rich! If you use full-fat coconut milk, which you really should). I adapted three different recipes and made the curry paste from scratch (not as time-consuming as it sounds). It may not be vegetable-packed, but it is pretty tasty.
I kicked off Sunday with a 10 mile run and came home to find Mike and Ellie watching the England-Italy match. Technically Ellie wasn’t really watching…
We were both really disappointed England lost.
I wrapped up the week with 46 miles of running (the streak lives on!) and we had a LOT of vegetables for dinner (quinoa bowls with dragon sauce!).
Another great weekend in the books.
- 2 cloves garlic, chopped
- 1" piece fresh ginger, peeled and chopped
- 2 serrano chiles, chopped
- 2 stalks lemon grass
- 2 tbsp chopped cashews
- 1 tbsp palm sugar (or light brown sugar)
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tbsp vegetarian fish sauce
- Juice of 2 limes
- 4 tbsp vegetable oil, divided
- 4 cups vegetable broth
- 1 can coconut milk
- 8 ounces tofu, thinly sliced
- 12 button mushrooms, quartered
- 8 ounces rice noodles
- 2 green onions (green parts only), thinly sliced
- To make the curry paste, chop the bottom two inches of lemongrass and place in a food processor (reserve the tops for making the soup.
- Add the remaining ingredients and process until a smooth paste forms.
- Soak the rice noodles in warm water for about 20 minutes, then rinse with cold water and drain.
- While the noodles are soaking, heat 2 tbsp of oil in a soup pot and add the curry paste. Cook, stirring, for about 3 minutes, until very fragrant.
- Stir in the vegetable broth and reserved lemongrass tops and bring to a simmer. Add the mushrooms and coconut milk and continue to simmer while you prepare the tofu.
- Heat the remaining 2 tbsp oil in a skillet and add the tofu. Cook for a few minutes on each side, until golden brown.
- Add the noodles to the broth and cook until they are soft. Ladle into bowls and add the tofu and green onions to each bowl.