Nateur Cooking With Arianna Negri: Tom Kha Soup
Eating healthy doesn’t have to be boring. It’s still possible to indulge in your favorite foods, while nourishing your body at the same time. Here we share clean versions of delicious recipes that will leave you feeling and looking incredible and not to mention, insanely satisfied!
Name: Arianna Negri
Job description: Gluten-Free Food Blogger / Recipe Creator
Favorite dish to serve at a dinner party: I always like to serve new dishes, but a cheese board is always a must for snacking!
Favorite skin food ingredient and why: Collagen! I put powdered collagen in my smoothie every morning and it makes such a big difference in my skin health.
Top three Instagram accounts for inspiration:
Must-have cookbook: The Flavor Bible
Top three kitchen supplies you can’t live without:
My 9” cast iron skillet that is used at least 4x a week.
My dutch oven that my mom gave me in college is one of the best gifts I’ve ever gotten!
My food processor!
Three things you always keep in your refrigerator: Vegetable broth, eggs, and carrots.
Favorite online shop for kitchen supplies and / or specialty food items: Food52
Go-to quick, healthy meal: Vegetable curry! I like to make it from scratch with jasmine rice and add chickpeas for a little protein.
Favorite healthy treat: I snack on dark chocolate chips at least twice a day.
Skincare mantra: What you put into your body is what you get out! I’ve been trying to watch what I eat and consume less processed sugar. I’ve noticed that’s made a huge difference in my skin!
Eat this recipe for: A cozy night in or if you’re fighting a cold.
Recipe: Untraditional, One Pot Tom Kha Soup
1 tablespoon olive oil
½ white onion, sliced
¼ cup Thai chilies, sliced
3 cloves of garlic, minced
1 tablespoon lemongrass paste
2 teaspoons ginger paste
2 teaspoon Thai red curry paste
1 teaspoon garlic chili paste
4 cups chicken broth
2 15 oz. cans of coconut milk
2 medium organic chicken breasts, cut into bite size pieces
1 cup white mushroom caps, sliced
2 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon coconut sugar
Brown rice pad Thai noodles, optional
Limes for garnish
Cilantro for garnish
Add the olive oil to a large pot or Dutch oven
Heat over medium heat, then add the white onion
Sweat the onion for five minutes, then add the chilis and minced garlic
Cook down for two minutes
Add the lemongrass paste, ginger paste, red curry paste, and garlic chili paste
Next, add the chicken broth, coconut milk, and bite-size chicken pieces
Simmer on medium-low for about 15 minutes
Then, add the mushrooms, lime juice, fish sauce, and coconut sugar
If you’re using noodles, add about ¼ of the package and stir for 5 minutes
Remove from heat and cover for 10 minutes
After 10 minutes, serve in a bowl with limes and cilantro