Some foods I can’t get enough of…
This is one of them.
It’s more Caribbean than Asian. And filled with all the flavors I love – coconut, curry, sweet potatoes, and peas.
Jamie, ……….not so much.
That’s pro’lly why I always make this soup when he’s out of town. I freeze it, and microwave a bowlful whenever I’m so inclined. I’m just loco like that.
Here’s what it takes:
- 32 Ounces of Chicken Stock
- 2 Cups of Water
- 1 16-Ounce Bag of Dry Split Peas
- Large Sweet Potato Cut into 1 Inch Cubes
- 1 Cup of Diced Baby Carrots
- 2 Cups Sliced baby Bella Mushrooms
- 14-Ounce Can Unsweetened Coconut Milk
- 2 Tsp. Curry powder
- 1 Tbsp. Soy Sauce
- Salt to Taste
- Pepper to Taste
- 1 Bunch Chopped Cilantro
Fill a stock pot with the chicken stock and water, and bring to a boil.
Rinse and drain the dried peas…..
Then add them to a stock pot with the already boiling liquids.
Reduce the heat as low at it will go and simmer for 20 minutes……stirring occasionally so the peas don’t stick to the bottom.
After 20 minutes the peas will be cooked through.
The veggies are next.
You should have been peeling and dicing while the peas were simmering.
Mix the diced carrots and sweet potatoes to the stock pot and simmer for about 10 minutes more to soften them.
After that 10 minutes, you’re ready to add everything else, like the coconut milk.
Add the whole, thick gooey can to the stock pot.
And the seasoning: curry powder and low sodium soy sauce.
Ohhh and salt and pepper to taste – go easy on each.
I roughly chop a whole package of baby bella mushrooms. About 2 cups.
Throw the mushrooms in there too, and simmer the whole mess for about another 5 minutes.
Turn your heat off, ’cause your soup’s done now.
Always add fresh herbs last. That way all the flavor is intact.
I roughly chop a whole bundle of cilantro leaves, and mix them in with my finished soup.
This hearty, rich warm soup takes about 45 minutes to make and is perfect for a crisp autumn evening.
You might even forget that there’s no meat in it.