Meet Alex Caspero
Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
I love my family. My mom, my sisters, we are all food fanatics.
On second though, fanatic doesn’t even begin to describe it.
Page long emails in October to discuss the menu for Christmas? Crazy if you don’t do it!
Hours of conversation about what food we made that weekend or new places to eat? Check, Check, Check.
Don’t mind that we are 3,000 miles apart- my mother and I talk about food almost daily.
In some ways, I remind myself how lucky I am to have people who GET it like I do. BL rolls his eyes about 3 minutes in to any conversation I start about dinners for the week. If he had his way, I would cook the same 6 meals every week on repeat. I have to remind him constantly that this is NEVER going to happen. Sorry charlie, experimenting in the kitchen is in my blood.
When his eyes start glazing over, that’s about the time I pick up the phone and call my mom. She will easily entertain my gazillion thoughts on what dessert I should make for my co-workers, the best wheat bread recipe, the new products at Whole Foods.
Last week, in the midst of some heavy food convo, she brought up the idea for this soup. Creamy coconut base, green curry paste, vegetables; I think I ran to the store while we were still on the phone.
I did have to make a few simple swaps to hers: tofu for chicken, added mushrooms that I had laying around, and upping the spice a bit.
Ladies and Gentleman, we have a winner!
This soup is the perfect thing for people who are over soup. I get it. By this point in the year, I really don’t want another vegetable & grain stew, but this one is different. You just have to make it!
Serve over brown rice or rice noodles.
Coconut Thai soup simmered with green curry paste, vegetables, and tofu.
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