I’ve been asked by Nona Lim to cook up some recipes using her wonderful soups and broths. Today I’m sharing two of my go-to favorites. Nona Lim’s soups and broths are a perfect heat and eat meal, but they’re also great as a base, a starter to add even more health filled fresh produce, meats, seafood, or wherever your tastes and eating habits take you. For these two recipes I’ve added fresh, healthy vegetables and a few other ingredients to create two separate meals.
Nona Lim makes her ready-to-heat soups and entrees from scratch in small batches. Using fresh, non-GMO ingredients her soups have incredibly rich flavor. Certified gluten-free, all vegan, the soups contain no preservatives, they are just full of naturally fresh flavors. Nona’s soups can be found at Whole Foods and other healthy food stores. Check her website for much more information.
For the tomato soup I wanted to use the sweet cherry tomatoes available at the grocers, as well as the wonderful, fresh mozzarella. It’s like a Caprese salad but it’s soup. Here’s the recipe:
Slice cherry and other small tomatoes in half and lay on cookie sheet. Drizzle with oil and salt and cook at 400 degrees for about 20 minutes until soft but not mushy.
Place large spoonfuls into bowl and pour warm tomato soup over top. Shred fresh basil (about 2 large leaves per serving). Add a slice of mozzarella cheese on top and serve.
The next soup I made using the delicious Thai Curry and Lime Broth and the Laksa Noodles. The small pouch of broth was the perfect starting point to add a few more veggies, shrimp, and just a bit of coconut milk to stretch it into 2 full meal servings.
Here’s the full recipe:
Nona Lim Thai Curry and Lime Broth with Shrimp
1 package Thai Curry and Lime Broth
1 package Laksa Noodles
12-20 med wild shrimp (or as desired)
1 lime for juice
1 clove garlic, minced
1 shallot, sliced thin
1 large handful of snow peas (or as desired)
1 carrot peeled then shredded with peeler
¼ cup coconut milk (optional)
Olive oil for stir frying
Salt - optional
Place shrimp in a bowl of lime juice for 15-20 minutes, then place on long skewers. Grill over flames for a few minutes until pink and firm. Set aside.
Heat Nona Lim broth to medium warmth and add extra coconut milk (to stretch recipe). Keep warm as you assemble the rest of the items.
Add olive oil to large pan, heat, then add garlic, shallot, and carrot. Toss to cook, then add snow peas. Cook over high heat for 2-3 minutes. Meanwhile have a pan of boiling water ready to add noodles. When vegetables are ready, add the noodles to the water for one minute. Use a large fork to gently pull noodles apart. Do not overcook.
Add cooked noodles to vegetable mixture, then pour broth overtop. Lay shrimp on top, either on or off the skewers.
Stay tuned. Next week I’ll offer more recipe ideas. Thanks Nona for letting me be a part of sharing healthy eating.