We’ve got a saucy one on our hands.
It never ceases to amaze me how two kids, made by the same parents, raised by the same parents, held to the same expectations can be soooo different.
My brother and sister and I are classic examples of this.
Me: Firstborn overachiever. Frequently stressed, perfectionistic, planner to a fault. Always prepared. Usually uptight.
Unk C: Middle child, easy-going, flexible, very willing to let others go crazy while he sits in the pink rocking chair watching net flicks. Doesn’t kill himself trying to make everyone happy, but somehow rarely gets anyone mad at him.
Aunt B: The baby. Free thinker, non-conformist, ignores rules, marches to the beat of her own drum, irresponsible (come on, Bri, let’s call a spade a spade…:), spontaneous, creative, never gonna do what you expect her to do.
So it is with my two angels:
Where J Man is cautious and calculated, Miss Rae is daring and spontaneous. Matty B was reading them a story last night about someone going snow skiing. Miss Rae’s response? “I want to try that!” J Man? “Not me!”
Where J Man is somewhat respectful (he’s 4, after all. No 4 year old is always respectful!), Miss Rae is saucy. Saucy I tell you!
In honor of Miss Rae’s sauciness, I bring you a soup recipe based on my favorite sauce: the peanut sauce from my peanut noodles!
The recipe includes a few key ingredients you might not have in your pantry, but certainly not hard to come by.
That being said, soup should also be about using up wilty vegetables in your fridge. In my case, onions, bell pepper, garlic and baby carrots.
And because I’m absolutely addicted…
Kale. Belongs in everything.
It’s a meal in a bowl. Veg, whole grains and a great protein punch from peanut butter, tofu and more peanuts on top, if you want!
And while my brother, sister and I are all different, I’m certain we’d all love this soup. Although Unk C would probably eat his bowl from the pink rocking chair…
Thai Peanut Soup with kale and tofu
1/2 chopped onion
Handful of baby carrots, chopped
1/2 bell pepper, chopped
1 clove garlic, minced
1 tsp olive oil
3 cups vegetable broth
1 TBS Bragg’s liquid aminos
1 tsp garlic chili sauce
1 tsp minced ginger
1/2 lime, juiced and zested
1/4 cup peanut butter
1 can lite coconut milk
1/2 cup brown rice
1/2 package extra firm tofu, pressed and cubed
2 cups kale
Optional: chopped peanuts for topping
In medium sauce pan, sauté veggies in olive oil until soft. Add broth, Bragg’s, lime juice and zest, ginger, garlic chili sauce, peanut butter, salt and coconut milk. Bring to a gentle simmer. Add rice. Cover and cook 20 minutes until rice is mostly cooked through. Add tofu and kale. Cook for 10 more minutes or until rice and kale are tender. Garnish with chopped peanuts if desired.