This is one of my all-time favorite recipes, because of its superb flavor, abundance of nutrients, and hint of spice.  It soothes a sore throat and warms you up when you’re feeling a cold coming on.  It’s also perfect for these rainy days.

From the lemongrass and cilantro to the fresh garlic and lime juice, your kitchen will be filled with a bright, rich aroma.  While the sweet coconut milk mellows out the stronger flavors, putting chicken noodle soup to shame!

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To boot, this soup is teaming with a host of ingredients shown to strengthen your immunity!  To find out more. Click on the ingredients below.

GINGER

BROCCOLI

GARLIC 

SHIITAKE MUSHROOMS

You can find all of the ingredients at your local Whole Foods.

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Feel free to play with the ingredients a bit and have fun with it!  If you like a more mild soup, omit the jalapeño peppers and chili flakes. If you are feeling adventurous, add some organic Sriracha sauce.

And. if you are in the mood for a noodle dish, poor the soup over brown rice noodles.

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After you’ve filled your bellies with this Thai Coconut goodness, store the leftovers to keep in the fridge for up to 5 days.

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THAI COCONUT SOUP RECIPE

vegan, gluten free, dairy free

from Skinny Bitch Ultimate Everyday Cookbook by Kim Barnouin

INGREDIENTS

  • 1 TbsP. grapeseed oil
  • 2 garlic cloves, minced
  • 2 TbsP. chopped fresh ginger
  • 2 lemongrass stalks, chopped into thirds
  • 1 tsp. chopped jalapeño pepper
  • 1 15 oz. can light coconut milk
  • 3 cups vegetable broth
  • 1 Tbsp. liquid sweetener (maple syrup, agave nectar, date paste)
  • 3 Tbsp. fresh chopped cilantro
  • 4 kaffir lime leaves (sub with more lime juice, if not available)
  • 1 Tbsp. white miso paste
  • 1 Tbsp. soy/tamari sauce
  • 1/2 cup sliced shiitake mushrooms
  • 1/2 cup peeled and sliced carrots
  • 1/2 cup small-cut broccoli florets
  • 1 cup firm tofu, drained and cubed
  • 1/4 cup lime juice
  • 1 cup bean sprouts
  • 1 tsp. pepper chili flakes
  • 1 Tbsp. chopped fresh basil
  • Salt and Pepper to taste

METHOD

  • Heat the oil in a large pot over medium-high heat.  Add the garlic, ginger, lemongrass and jalapeño, and cook 1 minute.
  • Add the coconut milk, broth, sweetener, cilantro, kaffir lime leaves and white miso, and simmer 30 to 40 minutes.
  • Place a strainer over a large bowl and pour in the soup.  Discard the strained ingredients and add the strained soup back to the pot.
  • Cook again over medium heat and add the soy sauce, mushrooms, carrots, broccoli and tofu. Simmer until the vegetables are soft, about 10-15 minutes.
  • Add the lime juice, bean sprouts, red pepper flakes and basil.  Remove from heat.  Add salt and pepper to taste.
  • Serve hot and store leftovers in an airtight container in the fridge for up to 5 days.

 

Thrive on,

Coach Jentry

Gumsaba Outdoor Fitness Class schedule Thursday 10/27/16

5:30AM Sunrise Danville Womens only class – Coach Michelle – Big Circuit

5:30AM Sunrise Danville Mens only class – Coach Joel – Big Circuit

6AM Sunup Moraga Co-Ed class – Coach James – Med Ball Rounds

6AM Sunup Lafayette Co-Ed class – Coach Jentry – Intervals + Steady Cardio

8:15AM Sunshine Moraga Womens only Class – Coach James – Med Ball Rounds!

9AM Sunshine Walnut Creek Womens class – Coach Michelle – Big Circuit

11:00AM Cytosport Advanced Boot Camp at the Park – Coach Joel (private class) 

12:00PM Cytosport Vinyasa Flow Yoga – Coach Michelle D. (private class) 

3:30PM Varsity Stretching – Miramonte – Coach Michelle + Coach Piper (private class)