Weekly, on Saturday nights I crave curry and Thai food. Ever since we moved back from Israel I only want to eat out at Thai or Vietnamese restaurants and every so often at a Mexican one. Living in Israel I fulfilled my craving for falafel, hummus, shawarma and any other middle eastern delicacy and for some odd reason I have been on an Asian craze ever since we moved back about 6 years ago. Living in Boston was a treat as there is an endless number of Asian restaurants to choose from so as to never repeat one restaurant in a year. Living in Miami has been somewhat different. Here you can find any Latino/Hispanic variety of food you would love but around where we live we have not been able to find many options. We were able to find out phenomenal Thai restaurant not to far away from home thanks to some friends (that sadly do not live in Miami any more). We are still searching for a Vietnamese restaurant that serves vegetarian Pho. So if any of you So Flo residents have any ideas please let me know!
Last weekend celebrated our friend’s son’s birthday by visiting a really awesome place in south Miami called The Little Farm. The kids had a blast, they got to milk and feed the goats, and ride on horses. Matan had a blast and has not stopped talking about the horses since. Who would have known that he would love and be a champ on the horse for the first time ever!
Later that night, like every Saturday night I craved Thai food but we were so beat from the amazing visit at the farm and at Robert is Here that we had no energy to go out, or even order in. So, I made my own. A very versatile soup for which you can mix and match any of the vegetables as at the end of the day, it is a pureed vegetable soup with a Thai twist.
- 1 zucchini
- 1 yellow summer squash
- 1/2 of a small butternut squash (substitute for any other squash or vegetable)
- 3-4 medium sized carrots
- 1-2 onions thinly sliced
- 1 1/2-inch piece of fresh ginger, peeled and sliced very thin
- 4 mushrooms sliced
- 3 celery stalks diced
- 1 tsp of cumin seeds
- 2 Tbs of green curry paste **
- 1 tsp of chili paste (more if you like it really HOT)
- 1 8oz can of light coconut milk*
- 1/2 cup cilantro for garnish
- Rice noodles (optional)
- 1/4 lime
- Sautee the onions, celery and the ginger oil in a large pot until the onions are soft, about 3-5 minutes.
- Add the carrots and the squashes and the cumin seeds and sautee for another 3-4 minutes.
- Add the coconut milk, curry paste, chili paste. Fill up the can of coconut milk with water and add twice to the pot. Bring to a simmer.
- Allow to cook over low heat for about 35 minutes until the vegetables soften enough to puree.
- While the soup is cooking, bring a medium sized pot to a boil and if you are using rice noodles, cook noodles according to package directions.
- Transfer to a blender and puree until smooth, then return to the pot. Add the mushrooms an cook for an additional 15 minutes.
- Serve and enjoy. We squeezed some lime juice to contrast with the spicy flavors.
* I will probably repeat the soup using full fat coconut milk for a creamier and richer texture.
**Add more or less curry paste and chili paste depending on your preference for spice.