Recipe of the Week: Fennel Coconut Ginger Soup
I love coconut milk and ginger and today I had a serious craving for both. This recipe went from conception, to prep, to bowl in under 20 minutes. This can easily be made vegan by eliminating the chicken. You can also substitute shrimp for chicken — It all depends on what’s available in your refrigerator.
Recipe for One Serving of Fennel Coconut Ginger Soup
- 2 cups low sodium chicken stock or broth
- 1 medium carrot, sliced
- 1/4 vidalia onion, sliced
- 1/4 red bell pepper, sliced
- 1 stalk of celery, sliced
- 1/2 medium fennel bulb, sliced
- 2 cloves of garlic, minced
- 1/2 jalapeño (seeds removed) and sliced
- 1/4 teaspoon chili paste (optional)
- about 3 ounces of boneless skinless chicken breast, thinly sliced
- 1/3 cup light coconut milk
- 2 teaspoon fresh shredded ginger
- 6 basil leaves
- 1/2 teaspoon of vegetable oil
How to Prepare Fennel Coconut Ginger Soup
In a medium pot, quickly sauté garlic in a drop of oil. Add chicken stock and bring to a boil. Add carrots, onion, pepper, celery, fennel, jalapeño, and chilli paste and bring to a boil. Next, add chicken, coconut milk and ginger and bring to a boil until chicken is cooked. Removed from heat, add basil leaves and serve.
Boom! Craving satisfied. 
Recipe of the Week: Spicy Coconut Curried Quinoa
If I lived alone and only cooked for myself I’d probably eat less meat. J (husband) is a real lover of meat and so am I. So, while he is away I decided that while indulging in my secret single behaviors (SSBs,) I would be vegan, give up caffeine and alcohol the entire time! Yes, all at once. It is a bit Crazy but “Who ‘gon stop me?” Since I’m flying solo this recipe is for one serving (if you are on the verge of collapse like I was when I made it) or one and a half for regular hunger. If you’re so inclined to make it for two or more then it’s easy math to increase the measurement of each ingredient. Well, I’m hoping it’s easy math for you but if it’s not, no judgment. I’m just here about the food…
What you’ll need to make Spicy Coconut Curried Quinoa
- 1/2 tablespoon of coconut oil (It is still a little chilly so my coconut oil is still almost solid. I’m not sure about the ratio of solid to liquid but I’m guessing it’s not 1-to-1. I could be wrong.)
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1/4 cup diced red onion
- 2 cloves of garlic, minced ( I love garlic, if you don’t then you probably won’t like my food.)
- 1 teaspoon curry powder (I used an Indian curry but I suspect any curry powder will do.)
- 1/4 cup garbanzo bean
- 1 cup cooked quinoa (cook quinoa according to product packaging)
- 2 cups of baby arugula
- 3 tablespoons coconut milk (I used the Trader Joe’s original for drinking. Any canned coconut milk will be more flavourful and rich. Why didn’t I use that? Hmm…this one was handy.)
- 2 teaspoons pepper sauce (I make my own from a variety of roasted peppers but I think Sriracha or any other flavorful hot sauce will work great.)
- Salt to taste
How to Make Spicy Coconut Curried Quinoa
In large skillet over medium heat, heat coconut oil, add bell peppers, onions and sauté for about two minute. Add garlic, garbanzo beans and curry powder and sauté for about another two to three minutes.
Add quinoa and stir until all ingredient are combined. Add coconut milk, pepper sauce and salt and cook through for another two minutes.
Once all ingredients are thoroughly heated add arugula and combine, remove from heat and serve immediately…or maybe not, it’s great hot or cold. Totally up to you. I ate a great deal of mine directly from the pot because I was at death’s door.
Here’s what made it to the plate…
Estimated Nutritional Info according to myfitnesspal:
For me this was a good balance of coconut, curry and spiciness. I’ll definitely be making it again and hopefully for two. 
