Did you set new year’s resolutions? I’m bad at it. Not necessarily setting them but always bad at keeping them. Which, in turn, is the whole point of the resolution. Have you seen the Seinfeld rental car episode?
Oh, Jerry, you are always spot on. And this is exactly how I feel about resolutions. Anyone can just make one. It’s keeping them that’s the issue. So, as we’re now nearing the end of January, how are you doing on yours? I didn’t make an actual resolution but my bestie had an idea for us to create a word for the year. So, here’s mine…. Ready? PRODUCTIVE. I know, it sounds strange and random but I’m a procrastinator to the max and I’m getting fed up with myself.
I wait until a deadline and then I put it off a little more. I get annoyed at my dirty bathroom, messy cabinet, stinky fridge, or overflowing trash until I lose my mind and finally take care of it. (I promise my house isn’t too disgusting!) I let things bother and bother and bother and bother me and when I finally “fix” them it was always something silly and little and took practically no time. No more. This year, I take care of the little things and the big things. I do more of what I love. I make time for the mundane and the fun. You may think it’s not working already since this is my first blog post of 2016! I know, I know. I got a little behind on the blog but not in life so… progress?
The hubs is doing Whole30 (I’m just not ready for round two yet!) and I’m trying to be supportive and cook Whole30 whenever possible. This soup is in the Whole30 book and I’m in love with it! I switched out the chicken for shrimp and truly fell head over heels (but chicken would be YUM too). Healthy, hearty, warming, and full of FLAVA. Ginger, lemongrass, coconut milk, mushrooms, mmmm… It’s comfort food yet still healthy, I’m IN. Plus, it doesn’t take long to throw together which is great for me since I need to get things DONE!
- 2 quarts (8 cups) chicken or vegetable stock
- 1 stalk lemongrass, cut into 1-inch pieces (or use the fresh paste sold in the produce section, about 1 Tablespoon)
- 1 Tablespoon ginger, minced (or use the fresh paste sold in produce section)
- 2 limes, zested and cut in half
- 1 shallot, diced
- 1 jalapeno, sliced in half & seeded
- 1 red bell pepper, diced
- 1 carrot, diced
- 1 - 14.5 oz can coconut milk
- 1 - 8 oz package mushrooms, sliced
- 1.5 lbs cooked shrimp or 1 lb raw chicken breast, chopped into bite sized pieces
- Optional toppings: Cilantro, green onions
- Add chicken stock, lemongrass, ginger, one (zested) lime cut in half, jalapeno, and the shallot to a large stock pot. Bring to a boil and let simmer for 15 minutes.
- Carefully strain chicken stock and return strained stock to pot.
- Add bell pepper, carrot, coconut milk, and mushrooms to the stock pot.
- If using chicken instead of shrimp, add chopped uncooked chicken breast at this point.
- Simmer for 25 minutes or until chicken is fully cooked.
- If using shrimp, add after 20 minutes of simmering.
- Ladle soup into bowls and top with lime zest, a squeeze of lime, green onions, and/or cilantro.