Asian Fusion

Recipe

I love sushi. My addiction started in college when the non-freshman meal plan let you eat anywhere on campus. That included the random refrigerated bins in front of the food counters that had packages of premade sushi. Making that meal plan last was an art- an art eating sushi fit right into.

Now that I’m not on a meal plan and can eat sushi AND something on the side, it makes a great center to build dinner around.

Tonight I stuck with the Asian theme, but jumped borders into Thailand and made Thai tomato soup. I’m not a big tomato fan, so making a tomato-based soup that I actually like takes some work- this one turned out great- it might be my new favorite.

Thai Tomato Soup

1/2 Tbsp coconut oil

1 small red onion

2-3 cloves garlic

1/2 tsp fresh grated ginger

1 28 oz can crushed tomatoes with basil

1/2 can light coconut milk

1 cup water

1/2 tsp lime juice

sprinkle of red pepper flakes

4 tsp demerara sugar (or any kind)

1/2 to 1 tsp sriracha

Finely dice the onion and garlic. I seem to have a thing with baby-sized onions lately.

Sauté the onion in coconut oil. Leave over low-medium heat for a few minutes, letting the onion caramelize a bit. Then added garlic and ginger.

Stir in coconut milk, tomatoes, and water. Bring to a boil, then reduce heat and simmer soup.

Add in flavorings to taste: lime juice, sriracha, red pepper flakes, and sugar. Be careful with the sriracha if you don’t like heat- it’s skin-burning-spicy!

{Google told me to add the sugar. I’m not that smart. If your soup is too tangy, add more.}

Simmer soup 15-20 minutes, or until you’re ready to serve.

If my sushi looks weird it’s because I pulled all the cucumber out- cucumber’s almost as gross as a tomato.

Do you like sushi? What’s your favorite kind?