A Jerry James Stone Recipe
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Ingredients
- 1 tbsp vegetable oil
- 2 cup cubed sweet potatoes
- 1 cup broccoli rice
- 8 oz brown mushrooms, sliced
- 2 cloves garlic, minced
- 1 qt veggie broth
- 1 (3-inch) piece fresh ginger, sliced
- 1 small lemon, peeled
- 1 tbsp Thai red curry paste
- ¼ cup mushroom sauce
- ½ cup lime juice
- 2 (13-ounce) can coconut milk
- 12 oz firm tofu, cubed
- 4 oz baby kale, chopped
- ½ cup chopped cilantro
- 1 tsp brown sugar
- ¼ tsp sea salt
Instructions
- Warm 1 tablespoon vegetable oil over a medium heat in a medium-sized soup pot.
- Add the 2 cups of sweet potatoes and cook until tender. About 10 minutes. Add in the 1 cup broccoli rice, 8 ounces mushrooms and cook for a few minutes.
- Storage Tip: Never store fresh sweet potatoes in the refrigerator. The sweet spot, pun intended, is to store them at a few degrees below room temperature.
- Add in the 2 cloves of garlic and cook for a minute.
- Cooking Tip: You can easily peel garlic by putting cloves or even a whole bulb in a mason jar, shake it hard for about thirty seconds and you have freshly peeled garlic.
- Add in 1 quart of veggie broth. I like to add in a little to get it heated up faster and then add in the remainder. This method seems to cook the soup faster.
- Add the 3-inch piece of ginger cut into slices, the peels from 1 lemon, the 1 tablespoon of red curry paste, the ¼ cup of mushroom sauce (vegan oyster sauce), and ½ cup of lime juice.
- Add 2 cans of coconut milk and bring to a boil.
- Storage Tip: Canned coconut milk is good about 6 months past the Best By date but only lasts about 5 days once opened. You can freeze it but it may get grainy. Simply blend it or strain it. It will keep about 3 months in the freezer.
- Mix in 12 ounces of cubed tofu, 4 ounces baby kale, and remove from heat. Add 1 teaspoon brown sugar and ¼ teaspoon sea salt to taste.
