Fit to be Thai'd

There has been a lot of anger and stress in my life recently. I have, in other words, often found myself, 'fit to be tied'. My refuge, in such times, is always my kitchen. I am a stress-baker, and there have been many sugary treats on offer recently, the countertops often lightly dusted with a coating of powdered sugar. My beloved KitchenAid mixer has been doing overtime (and has, as a result, developed an annoying squeak, which may, or may not, now be contributing adversely to the sense of irritation I was trying to address in the first place).

Not all my solace comes from sugar, which is fortunate, since otherwise my arteries would be furring up at a rate unusual enough to warrant comment in medical journals. There is, it must be said, little more comforting than a bowl of steaming soup, with something suitably carbohydrate-based to dip therein. On the comfort rating (usually reserved for mattresses, but I have legitimately borrowed it here, I believe), this soup rates as a pillow-top. And yet, remembering all the woes we try to assuage with food, underneath that soft goodness, is a supportive base, in this case, made up not of springs or memory foam, but vegetables and a hint of spice, which will warm rather than burn, and deliver a sense of satisfaction without adding any more calories to those you already consumed in the form of comfort-donuts earlier on :-)

Thai-Spiced Vegetable and Rice Soup
Serves 4
Adapted from cookieandkate.com

1 1/2 cups cooked brown rice
olive oil
4 cloves garlic, minced
2" piece of root ginger, grated
2 TBSP Thai red curry paste
1/4 cup low sodium soy sauce
1/4 cup natural peanut butter
4 cups vegetable broth
1 14oz can coconut milk
1 green bell pepper, cut into bite-sized pieces
1 red bell pepper, cut into bite-sized pieces
1 can cut baby corn, drained
4 cups baby spinach, chopped
1/2 cup chopped cilantro (coriander leaves)
Naan bread to serve (I know it isn't Thai but it works, and doesn't fall apart when you dip it!)

1. Heat the oil in a medium saucepan over a medium heat. Add the garlic and ginger and saute for about 30 seconds until it is fragrant but not catching on the pan.
2. Add the curry paste, soy sauce, peanut butter, broth, coconut milk, bell peppers and baby corn and stir to combine. Bring to a boil, and then reduce the heat and simmer, partly covered, for about 10 minutes.
3. Add the chopped spinach, and check the spice and seasoning level, adding more curry paste if you want it spicier, and salt and pepper if desired (more soy sauce will also add to the saltiness level).
4. To serve, put 1/2-1 cup of cooked rice in a bowl and top with the broth, sprinkling the cilantro on top of the bowl. Dip naan bread and dribble broth soup down chin for ultimate comfort experience.