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Edamame Coconut Soup

Comfort Soup for the Soul

If you’re feeling depressed, struggling to get yourself out of holiday debt or feel like the wind has been knocked out of your sails, you’re not alone. According to researchers, January is considered one of the most depressing months of the year. In fact, they coined, “Blue Monday” back in 2005 that took into consideration weather conditions, holiday debt and depression over failed New Year’s resolutions. So what’s a gal to do to get herself out of the pits? Well, for starters, my go-to is soup.

In fact, for the Thai Kitchen Challenge, recipe no. 5, I decided to create a creamy Edamame Coconut Soup that’s dairy-free, vegetarian and so incredibly comforting. I think out of all the recipes I’ve created for this challenge, this has to be one of my favourites. Something about it just makes me feel comforted and it’s super easy, so I don’t have to stress about purchasing expensive ingredients that break the bank. Trust me when I say this is the perfect soup for a cold, dreary day.

But if you’re looking for more tips on how to beat the winter blues, then check out my recent segment on CTV’s The Social. You’ll be surprised at some of my tips that combat Seasonal Affective Disorder (SAD), a dull, pale complexion, chapped lips and congestion.

But in the meantime, without further ado, allow me to present you with one of my favourite winter soups to date:

Edamame Soup

Edamame Coconut Soup

1 teaspoon coconut oil
1 medium onion, finely chopped
1 potato, peeled and cut into small cubes,
1 1/2 lb frozen edamame beans, defrosted
1 ½ L of organic veggie stock
½ cup Thai Kitchen Coconut Milk full fat
3 tbsp Thai Kitchen Green Curry Paste
Salt and freshly ground pepper

Optional toppings: walnuts & bacon

In a pan, sauté the onion and potato in the oil over medium heat, stirring frequently. Cover and allow it to soften for about 4 minutes, until they have both softened. Stir to prevent the mixture from sticking and burning. Add the beans and the vegetable stock. Put the lid on and simmer on a medium heat for 15-20 minutes until the beans are tender. Puree with a hand blender – I use my Moulinex hand blender which works great – just make sure the soup is off the element!

Next mix coconut milk with green curry paste until there’s no clumps left. Pour into soup mixture, heat if needed and serve on a cold and chilly winter day. It’s perfect, filling and totally satisfying!

If you enjoyed this recipe, please make sure to vote for me (voting opens next week and there’s up to $5,000 worth of prizes to be won!) and follow along at #TKLucky7. You can learn more about my personality on my #TKLucky7 Pinterest Board, join me in conversation @sexyfoodtherapy or on at the my Facebook fan page. To learn more about the Thai Kitchen Recipe Contest, head over to the Thai Kitchen website.

Disclosure: This post is sponsored by Thai Kitchen Canada. All recipe creation and opinions are my own.

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