When it’s cold outside, I’ll make one of the following for dinner: casserole, soup or a one-pot meal. It’s how I cope with the cold. When I get home from work (after walking what seems like a mile in the bitter cold just to get to my car), I immediately take a hot shower, put on my warmest pajamas and then head to my favorite place: the kitchen. I know it might sound silly, but there’s something about the kitchen that makes me feel… powerful. I love being able to create delicious food that makes me feel good. My latest comfort food creation: Thai beef and broccoli soup.
This soup is savory, flavorful and comforting. Thai green curry paste, fish sauce and coconut aminos add umami to this dish. I also use a good amount of broccoli in this recipe: 2 large stalks. Broccoli is my “comfort vegetable” – it’s right up there with potatoes. I love the texture that it adds to the soup, but more importantly, I love the flavor.
West Virginia temperatures have been in the single digits lately, so we’ve been eating our fair share of soup. This past weekend though, I took a little break from the kitchen and handed my best pots and pans over to the husband. Roby wanted to cook for me for Valentine’s Day weekend. He’s actually a really good cook (so good that I’ve almost forgotten about the time he wrapped two small salmon filets in an entire pack of bacon and called it dinner). On Friday night, he made grilled chicken tacos and mahi mahi tacos. They were delicious. Then for Valentine’s Day, we went to our favorite place to eat in Morgantown, Table 9. Here’s a picture of us on a snowy Valentine’s night:
It’s still snowing here in Morgantown, which means there will certainly be a hearty soup on the menu this week. If you’re thinking about making soup too – try this rich and flavorful recipe and let me know what you think. If you’re a fan of Thai food, you can check out my other Thai food recipes here.Print
- 2 tablespoons avocado oil or fat of choice
- 1 onion, chopped
- 2 tablespoons Thai green curry paste, adjust to taste
- 2-inch knob ginger, minced
- 2 garlic cloves, minced
- 1 serrano pepper, minced
- 1 pound ground beef
- 3 tablespoons coconut aminos
- 2 teaspoons fish sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups beef bone broth or chicken stock
- 2 large stalks of broccoli, cut into florets
- 1 cup of full-fat canned coconut milk
- Cilantro, garnish
- Add the oil and onions to a dutch oven and cook for 10 minutes, or until the onions begin to turn golden.
- Add the curry paste, ginger, garlic and serrano pepper and stir for a minute.
- Next, add the ground beef, coconut aminos, fish sauce, salt and pepper and cook until the beef is nearly brown.
- Add the broth, reduce the heat to low-medium. Cover the pot with a lid and cook for 20 minutes.
- Add the broccoli florets and coconut milk to the pot, cover and cook for another 10 minutes.
- Remove the lid, increase heat to high and simmer for 5 minutes.
- Garnish with cilantro.