Our Veggie Kitchen

For me, this is the Phoenix of soups. Originally, this became a soup because I didn't want to throw away a disastrous Thai curry. As a curry, it was watery and cool. With a doctoring, it became a sweet & hearty stew with the Thai flavors of lemon grass and kafir lime leaves. With a lots of veggies and nuts, a bowlful can be meal by itself.



Thai Cashew Stew
1 tbs vegetable oil
4 shallots
1 cup cashews
1/4 cup jasmine rice
1 tsp red curry paste
3/4 lb sweet potato, diced
1 stalk lemon grass, minced
1 cup frozen corn
4 stalks celery, chopped
2 kafir lime leaves (2 sets of 2)
14 oz can diced tomatoes
1 tbs ketchup
4 tsp golden mountain sauce (or soy sauce)
1 tsp brown sugar
3 cups water
1 tsp corn starch, mixed with 1/4 cup cold water
salt and pepper to taste

Fry the shallots and cashews in oil until the shallots are soft. Add the rice and curry paste and fry for just a minute or two. Add the sweet potato, lemon grass, celery and corn and saute for a couple minutes more. Then add the remaining ingredients (except corn starch) and bring to a boil. Reduce heat and simmer until the sweet potato is soft, about 20 minutes. Stir in the cornstarch 5 minutes before the soup is finished. Salt and pepper to taste.

5 Servings: 345 cal (16g fat, 46g carbs, 9g protein)