Hey hey summer loves!
And just like that, we’re nearing the end of May! Can you believe it? I cannot! I feel like 2016 started yesterday. Now we’re almost halfway through? How does this happen?
I know it’s been a while since I’ve posted, but I don’t really wanna write out a lengthy post, so we’re gonna do things list-style. Short and quick and efficient.
- We moved into our new house and are all settled in! We love it a lot and are learning how to be homeowners, for sure!
- Our new housemates moved in and we love them!
- I’m no longer in my storm trooper boot (also… I found out my ankle was actually fractured) and am very near full healing!
- I switched all my clients from training at home over to a gym I’ve been working out at called Entire Fitness. I love working there and am already learning a ton about how to be a better trainer! (Contact me if you’re interested in training with me)
- Our church moved into our new building! This may not seem like a big deal, but it has changed my husband’s job a lot and this was the culmination of a 5-year debt-free building process. Definitely feels significant!
- Owen and I are leading a team of 10 young adults to Berlin Germany this summer for 2 weeks. We will be working with Syrian refugees and serving them in any practical and spiritual way we can. Our trip dates are July 13-27. We are pumped! Let me know if you want to receive updates about the trip and how you can pray/give!
Did I miss anything??
I wish I could sit down to coffee with each of you and ask you about your life, your heart, what you’re learning and growing in. But… I cant. So I need you to update me on your life as well 🙂 And then make this soup recipe.
I know it’s not ‘soup season’ now that the weather is a little warmer, but you know what? I don’t care, because this soup is that good. I made this one day when I wasn’t feeling that well, and between the spice, the turmeric, and the delicious warm taste I immediately felt better.
Coconut Shrimp Curry Soup
Makes 3-4 servings
- 1 tsp sesame oil
- 1/2 red bell pepper, chopped
- 1/2 white onion, chopped
- 3 carrots, chopped (about 1 cup carrots)
- 1 tbsp minced garlic
- 2 tbsp (or less depending on spice) harissa sauce (or chili sauce if you don’t have harissa)
- 1 1/2 tbsp curry powder
- 1 tsp turmeric
- salt & pepper
- 2 cups low-sodium chicken broth
- 1 lb shrimp, peeled
- 1 can coconut milk (can use lite if you want)
- Chopped cilantro for garnish
- In a large pot, heat up sesame oil over medium high heat. Once oil is heated up, add chopped bell pepper, onion, garlic and carrots. Let cook until tender, about 2-3 minutes.
- Add harissa sauce, curry powder, turmeric, salt & pepper, and mix until the veggies are completely covered with spices. Add chicken broth, reduce heat to low, cover, and let simmer for 10-15 minutes.
- While the broth and veggies are simmering, heat up more oil in a separate pan over medium heat and add the shrimp. Sprinkle with more curry powder, turmeric, salt & pepper, and sautée in the pan, mixing consistently, for about 5-6 minutes. Remove from heat.
- When the soup is done simmering, add the can of coconut milk and a bunch more salt, to taste. Mix well and then add the cooked shrimp. Again, cover and let simmer for about 5-10 minutes.
- Ladle the soup into big bowls and garnish with cilantro or chopped green onions. Enjoy!