Sometimes there are hits, and sometimes there are misses. This was a very healthy hit for my family tonight--and seems so versatile, I'm sure we will make it again in the future.

From "The Mood Cure" by Julia Ross

Thai Coconut Milk Soup (approx. 6 servings)
3 tablespoons ghee or olive or coconut oil (I used olive oil)
1 tablespoon chopped garlic (I used jarred garlic)
3-4 tablespoons curry powder (I used Trader Joe's jarred curry powder)

1 cup chopped onion (1/2 very large onion)
2 tablespoons chopped fresh ginger

6 cups of a variety from the following:

Broccoli florets

Carrots, cut in ½ inch slices (used)

Celery, cut in 1-inch slices (used)

Cabbage, cut in approx. 2-inch chunks

Green beans, cut in 2-inch pieces (used)

Potatoes, cubed with skin (used)

Greens, chopped or snipped with scissors, if large (add in last 10 minutes)

Pea pods or snow peas (add in last 10 minutes)

Green onions, tops and all, cut in 1-inch pieces (add in last 10 minutes)

About 1 ½ pounds protein like:

Fish

Cubed Shrimp (add frozen, works fine)

Scallops, cut into bite-size pieces, if large (add frozen, works fine)

Cubed Turkey

Cubed Chicken (I used two large cubed chicken breasts)

Cubed Pork Loin

5 cans coconut mild, full-fat and with no preservatives (substitute chicken or vegetable broth for some of the coconut mild, if you’d like)

(I used 2 cans Lite Thai Coconut Milk from Trader Joe's, and 2 cans chicken broth)

1/4 cup fresh basil, minced, or 1 tablespoon dried (didn't do)

In a large pot, heat the ghee or oil. Add the garlic, curry powder, onions, and ginger. Saute about 5 minutes, then add the veggies (except greens, pea pods, and green onions), and the protein choice. Stir until coated with the spice mixture.

Saute another couple minutes, then add the coconut mild. Stir until all the flavors are incorporated, then let simmer until the protein is cooked through (about 20 minutes for thawed seafood, 30 minutes for meat, poultry, and frozen seafood), stirring now and then.

During the last 10 minutes, add greens, pea pods, and green onions, if you are using them. When it’s all cooked, add the basil and let it open up a few minutes. It’s ready to serve.

I served it over a combination of brown and white jasmine rice. Yummmm.