Not your Christian mother’s chicken noodle soup

This is the soup you want at your fingertips for any cold, fever, or general happiness with its touch of sweet and hotness. Some of the ingredients may take you some time to source, but once you have them on hand and figure out how to work with them, you will find yourself stocking the pantry.

Ingredients:

• coconut oil
• 5 large cloves of garlic, very thinly sliced (i used 7 medium ones, see picture for thickness)
• 2 inches of ginger, peeled, cut from the core, and thinly sliced
• 1/4 of a large red onion in long thin strips
• 2 oz of curry paste. (I used 1/2 of a 4 oz Masaman Curry Paste can. Go with a sweeter curry paste like this. It gets its rich red color from tamarind juice)
• 1/2 cup of curry powder (mix your own or buy pre mixed. I used a pre-mixed vindaloo powder for this)
• salt and pepper
• Vegetable broth/stock
• 3 large bay leaves
• 6 medium kaffir leaves ripped once
• 1 1/2 tsp soy sauce
• 1 tsp Worcester sauce (* for vegan use barley malt vinegar)
• 3 tsp shiitake broth
• 3 cinnamon sticks
• 1 tsp of ground ginger
• 4 ripe medium peeled halved tomatoes, keep the guts
• 3 rings pineapple
• jalapeno and green onions (not the white parts)
• broccoli and bok choy
• tofu
• splash of sesame oil
• juice of one large lime and white bits of onions

Directions:

1. prepare protein: For vegan/vegetarian: slice tofu once across through the middle, to make it thinner. Then cross-cut into squares. Place a dish towel on a plate, put one layer of tofu, cover with dish towel, place the other layer of tofu on it, covered with dish towel. Place a heavy plate or object on the towel to compress the liquid out of the tofu. For Pescetarian: clean shrimp and place to the side.
2. Heat large open skillet (8 -9 inches or, less preferably,  stock pot) over medium heat. Once skillet is hot, add 2 tbsp of coconut oil. When oil is hot lightly sauté sliced ginger and garlic.

xx Jasmine