Tuesday, April 29, 2008

Spicy Asian Sesame/Tahini Soup and Bad Allergy Days

I should consider it a good sign that my allergies are bothering me more than my stomach. That means that the antibiotics I took for my stomach may have actually helped. With the trees blooming, my allergies are a different story. I've been spending a lot of time in the reclining mode, kind of like my cat, Oreo, pictured right. My nasal passages and sinuses are so inflamed I'm only hungry for hot, spicy soup. I can't taste much of anything which explains why this soup is extra spicy.

Spicy Asian Sesame/Tahini Soup

(makes 2 large servings)

This soup is delicious even when you can't hardly taste anything.


2-inch piece of fresh ginger, minced

Optional: 2 cloves garlic minced and 1/4 cup green onions, chopped

2 tsps. olive oil

2 cups chopped red cabbage

1 1/2 cups chopped kale

1 can sliced water chestnuts, drained

2-3 tsp. red curry paste (I actually used 1 T. The amount used depends on the brand purchased. I had Kitchen 88 red curry paste, and it wasn't as hot as some I've used before. My advice: add a little and taste. Then add more if you want it spicier.)

1 T. tahini butter

1 tsp. sesame oil

salt and pepper

3 1/2 cups chicken broth

1 cup plain rice milk (Coconut milk can be used if your stomach can tolerate it.)

1 T. fish oil

1 tsp. agave nectar

1 T. lime juice

quinoa or rice noodles to make 2 servings

2 cups cooked, tail-on medium shrimp

2 T. each chopped fresh basil and cilantro


Prepare the noodles first, following package instructions. Reserve the noodles and get busy on the soup.Use a large pot. Saute minced ginger and garlic in 1-2 tsp. olive oil or other oil. Add chopped cabbage and kale and continue to stir fry until veggies become tender. Add a little chicken broth if needed. Slide veggies to side of pan and add red curry paste, tahini, sesame oil, salt and pepper and 1/4 cup chicken broth. Mix and heat, then stir with veggies. Add remaining broth, fish oil, agave nectar, lime juice, water chestnuts and shrimp. Add more red curry paste at any time if the soup is too wimpy. Stir and heat the soup enough to warm the shrimp. To serve, put some noodles in a bowl, top with soup, and garnish with basil and cilantro.

1 comment:

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