Winner winner, zucchini and mushroom soup for dinner! When we find a super recipe and our participants LOVE it, we want to share it.
So here’s a Prescribe 20 gem for you all!
ZUCCHINI & MUSHROOM THAI SOUP
Make ahead tip: This soup can be made in advance, simply wait to add the fresh basil and nuts until you serve. This soup stores beautifully in the fridge for 5 days or the freezer for months.
2 tablespoons ghee or coconut oil
4 large shallots, thinly sliced
½ teaspoon sea salt
2 tablespoons green curry paste
1 can full-fat coconut milk, divided
6 medium zucchini, chopped
1 ½ cups mushrooms (your choice), sliced
1 lemongrass stalk, cleaned and chopped
2 cups organic vegetable or chicken broth
1 cup organic firm tofu, cubed*
Juice of one lime
2 cups cooked brown rice or wild rice
4 tablespoons fresh basil, chopped*
¼ cup chopped cashews or sliced almonds (toasted if available)*
- Heat the ghee or oil in a large saucepan over medium-high heat. Add the shallots and salt and sauté until the shallots are soft, about 4-6 minutes.
- Add in the green curry paste with 2 tablespoons of the coconut milk. Sauté for 1-2 minutes, then stir in the zucchini, mushrooms and lemongrass and cook for 4-5 minutes.
- Add the remaining coconut milk and the broth and let everything come up to a boil, then lower heat to the lowest setting and cook for five additional minutes. Remove from heat, and if using tofu add to the dish now. Add in lime juice.
- Add a scoop of rice in each serving bowl and ladle soup over it. Sprinkle with fresh basil and nuts and enjoy!
Inspired by 101 Cookbooks & PN Member Erin Bird