Coconut, Rice, & Mushroom Thai Curry Soup

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Do you ever commit to something and then realize, “Oh CRAP! I don’t have time to make soup and bread for my lunch date today”? Enter this amazing soup. I’m not normally one to “create” my own recipes because honestly, I just don’t have the guts to whip something up out of thin air and hope it turns out, but a few weeks ago I had a lunch date at a friends and couldn’t get to the store, and didn’t want to show up with something store bought. So I took a chance and gathered up some random ingredients and just decided to make this gem of a soup.

Ingredients:

  • 5 cups of vegetable broth (I used Edward & Songs Garden Veggie- My father in law gave it to me, but I think you can find something similar at your local health food store)
  • 1/2 sweet onion chopped
  • 1/2 C chopped baby carrots
  • 1-1 1/2 C Mushrooms-Chopped
  • 1 cup of uncooked brown rice
  • 2 tsp taste of thai red curry paste (more to taste)
  • 4 ounces of Coconut Cream or 8 ounces of Coconut Milk
  • Salt and Pepper to taste

Directions:

  1. In a rice cooker or on your stovetop cook your brown rice. (1 cup brown rice to 2 cups water)
  2. Prepare your vegetable stock if you aren’t using homemade.
  3. Saute’ your onions until translucent and add to chicken stock.
  4. Chop carrots and add to chicken stock.
  5. Add coconut milk/cream and add red curry paste. Salt and Pepper to taste. Also feel free to add more curry paste if you want it spicier.
  6. Add mushrooms and let simmer for about 10 minutes.
  7. When rice is done add to pot and simmer for about 5 more minutes. At this point I do some sampling to make sure I’ve added enough salt and pepper.
  8. Serve and Enjoy or store in Fridge until ready to eat.
  9. I sometimes add a little drizzle of red chile oil to the soup when serving.

 

 

Now I just needed to make some bread. This recipe is a pretty hearty recipe found, I believe from Cooks Illustrated. Although I just received it from a friend on a piece of paper.

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Whole Wheat, Rye, and Wheat Germ Sandwich Bread:

Makes two 9 inch loaves.

  • 2 1/3 C Warm Water (110 degrees)
  • 1 1/2 TBSP Instant Yeast
  • 1/4 Cup Honey
  • 4 TBSP (1/2 stick) Unsalted Butter, melted
  • 2 1/2 tsp Salt
  • 1/2 C Toasted Wheat Germ
  • 1/4 C (7/8 of an ounce) Rye Flour
  • 3 C (16.5 ounces) Whole-Wheat Flour
  • 2 3/4 C (13.75 ounces) Unbleached All Purpose Flour, plus more for dusting.

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  1. In the bowl of a standing mixer, mix water, yeast, honey, butter, and salt with a silicone spatula. Mix in the Rye flour, wheat germ, and 1 cup each of the whole wheat and all-purpose flours.
  2. Add the remaining whole wheat and all purpose flours, attach the dough hook, and knead at low speed until the dough is smooth and elastic-about 8 minutes. Transfer to a lightly floured work surface. Knead just long enough to make sure the dough is soft and smooth, about 30 seconds.
  3. Place the dough in a lightly oiled large bowl; cover with plastic wrap. Let rise in a warm, draft-free area until the dough has doubled in volume, about one hour. I use my microwave to do this proofing. Leaving the door open a little so the light is on.
  4. Heat the oven to 375 degree. Gently Press down the dough and divide into two equal parts. Gently press each into a rectangle about one inch thick and no longer than 9 inches. With the long side of the dough facing you, roll the dough firmly into a cylinder, pressing down to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place each loaf seam-side down in a lightly oiled 9 by 5 inch loaf pan. pressing the dough gently so it touches all 4 sides of the pan. Cover the shaped dough; let it rise until almost doubled in size. About 20-30 minutes.
  5. Bake until and instant-read thermometer inserted at an angle from the short end just above the pan rim reads 205 degrees, about 35-45 minutes.
  6. Transfer to cooling racks immediately, cool to room temp before eating.

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There you have it. Soup and Bread!

 

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