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Monday, April 14, 2014

Yummy Mummy Recipe: Thai Coconut Curry Soup & Salad Rolls

I have officially shifted my cooking to the fresh, lighter options of Spring & Summer. I've also been trying to find healthy options that accommodate our new dietary restrictions. I have discovered some amazing international cuisine in the past few months and have been wanting to try some curry recipes & find other ideas that would go well with them. This week's Yummy Mummy Recipe is not only healthy, it is full of flavour and will leave you feeling satisfied. It's great because you can do a lot of the prep work in advance (roast the squash & cook the rice) and have the soup simmering while you construct the wraps.  I hope this inspires you to try something new with food!




Yummy Mummy Recipe: Thai Coconut Curry Soup & Salad Rolls


Soup Ingredients:
1 tbsp oil
2 onions, diced
4 cloves garlic, crushed
1 inch piece of fresh ginger, crushed

4 cups chicken broth
1cup coconut milk
1 can (28 fl oz) diced tomatoes
2 tbsp fresh cilantro, chopped
2 tsp curry powder (more or less to taste)
1 tsp cumin
1/2 butternut squash, roasted


Salad Wrap Ingredients:
Makes 8 wraps
rice paper wraps 
1 cup rice, uncooked
1 carrot
1/2 cucumber
bean sprouts
handful spinach
1 cup shrimp, cooked (optional)
2 strips imitation crab (optional)

Directions:
1. Preheat oven to 350 degrees; scoop out seeds of squash & roast 1/2 the squash covered with foil for 45 minutes (this is great to do ahead, so you can just add the peeled/ diced squash to the soup)
2. While the squash is roasting, cook your rice (add 2 cups of water to the 1 cup rice; bring to a boil, then cover & simmer for 15 minutes); when cooked set aside & allow to cool
3. In a large pot, heat oil & add onions, garlic, & ginger. After 5 minutes add broth & coconut milk
4. Stirring well, add canned tomatoes (with liquid), cilantro, curry powder, & cumin
5. Bring soup to a boil, then reduce heat & simmer; when the squash is finished, peel, dice & add to soup (if you wish, you can puree this soup, time allowing)
6. Using a mandolin or a sharp knife, cut the carrot & cucumber thinly slice the carrot & cucumber into pieces approx. 1/8" think by 5" long (think of how veggies are sliced in sushi)
7. Soak your rice paper wraps according to directions on package; line each wrap with 2 spinach leaves & approx. 1/4- 1/2 cup rice close to one side
8. Add bean sprouts, carrots, & cucumber on top of rice; top with shrimp and/ or imitation crab if using
9. Roll the wraps by tucking the top/ ingredients & folding in the sides as you go; the wraps should hold themselves together
10. Serve together; the wraps have a very subtle flavour & are delicious dipped in the soup; you can serve the soup with some fresh chopped cilantro for garnish 

I hope you enjoy this as much as we did!!!

April posts sponsored by Gary Gallant Travel