Saturday, October 6, 2012

Thai Green Curry Anti Cancer Soup

I have eaten Dr. Furhman's Famous Anti- cancer soup almost every day since I've started this diet, sometimes three times a day! It is so much trouble to make, and it makes so much, it's just easier to grab a bowl than make something else. Even though it's nutritious, I'm pretty sick of it.
I had my usual Wed. cheat of Thai Green Curry Seafood at my favorite restaurant, and I came up with an idea- why not try to combine it with the anti-cancer soup?
I forgot about the idea until yesterday at the grocery store, I saw a can of "light" coconut milk, it had half the fat and calories of the regular. I also found some green curry paste, so I thought I would give my idea a try...I've never made green curry before, and hoped for the best.
I decided to reduce the amount of carrot juice and eliminate altogether the cashews of the regular anti cancer soup. I figured it would be about an even trade calorie wise. At the last minute, I added shredded unsweetened coconut, to boost the flavor of the coconut milk.
Th result was a slightly sweet, mild green curry flavor, not overwhelming. I really like it, especially compared to the regular ant-cancer soup.

Thai Green Curry Variation Anti-Cancer Soup

1/3 cup each dried split pea, lentils, black beans
4 cups water
2 onions, chopped
2 leaks, carefully cleaned and chopped
2 zucchini chopped
2 to 3 cups kale, stems removed
1 small bunch celery, chopped
Carrot juice ( I used organic, not from consentrate)
16 oz mushrooms, chopped
2 cans light coconut milk
2 -3 TB green curry paste
Handful of unsweetened shredded coconut
Stevia to taste (I used Truvia baking blend- about 1/8 cup)
Garlic, onion powder, pepper, and Mrs. Dash to taste


Add dried beans and water to a large soup pot. I usually cook medium heat until boiling, then turn to med-low and cook for 30 min.
Add onions, leaks, zucchini, kale , celery, 1 can of light coconut milk, enough carrot juice to barely cover the veggies, the veggies release their own juices . Add seasonings to taste. Simmer 40 min.
At this point, I usually take the soup off the burner and scoop out about 4-5 cups of veggies (without liquid) and let them cool in a large bowl for about 30 min. (I actually realized my mushrooms and second can of coconut milk wouldn't fit in my pot, so I had to ladle off and discard some of the soup liquid that was in the pot).
After 30 min, put the pan back on burner on med. heat and add mushrooms.
To a food processor add the reserved veggies, 1 can coconut milk, curry paste, shredded coconut and stevia or sweetener and blend until smooth. Add to soup pot, stir, and cook for 30 min.