Green Curry Soup
I literally dream about this yummy green curry soup from a favorite restaurant in Jackson Hole, Wyoming. It arrives to the table, an aromatic emerald green broth in a large white pottery bowl, perfectly spiced and loaded with fresh herbs and a slice of lime. Recently, I decided to free-style my own version. Green curry is a signature Thai staple that has nutritional potency and fireworks of flavor. To lower the fat content of the soup, simply substitute with a lighter version of coconut milk. The soup’s star power comes from the handfuls of fresh herbs (cilantro, basil and Italian parsley) tossed on the top at then end! I serve with either traditional rice noodles or sprouted brown rice! It’s delicious for days!
Nut Butter
Ingredients
- 2 cups raw organic almonds
- 2 cups raw organic pecans
- 2 cups raw organic cashews
- pink himalayan salt to taste
- vanilla powder to taste
Instructions
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Place all nuts on parchment covered baking sheet. Roast at 350 degrees for 10-15 minutes, until golden. Allow to cool.
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In batches, blend in food processor with vanilla powder and salt. Run until consistence you like. Taste along the way.
Recipe Notes
Smear it on toasted sourdough with honey, or on honey crisp apples for a snack! It is manna!
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Healing is possible
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We exist for a purpose
Grace is available
Love prevails
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Mary Carlisle Gambill
March 9, 2020at3:11 pmNow this looks yummy.
Julia Jarman
March 9, 2020at8:04 pmFor coconut allergies what would you substitute? Thank you for this amazing bog!
BandH
March 9, 2020at9:00 pmI think you could try an unsweetened nut milk, like almond or cashew!