 |
|
become an Owner |
Follow us
|
|
||||||||||||||||||||||||
| OPEN DAILY 7:30am - 9:30pm |
||||||||||||||||||||||||||||
Closing EarlyBoth Willy Street Co-op locations will be closing at 7:30pm on Monday May 28 for Memorial Day. We will resume our regular hours on the following day. Daily Menu10am - 8pm Thursday, May 24th
Deepak's Vegan Korma $7.99/lb Organically grown vegetables simmered in a spicy tomato coconut curry sauce Butternut Squash Curry $8.99/lb Organically grown butternut squash and vegetables simmered in a tasty curry sauce Chicken Tikka Masala $8.99/lb The new deli favorite Bell & Evans chicken simmered in a spicy curry sauce Vegetable & Tofu Stir Fry $8.99/lb Organically grown vegatables stir fried with a tangy sauce and tofu  | ||||||||||||||||||||||||||||
Tom Yum Soup with PineappleSummaryYield Prep time 45 mins Food Allergies Source Adapted from http://heygoodlookingwhatchagotcooking.blogspot.com DescriptionWhen making this soup, keep in mind that the spicy flavors will increase as time goes on! Ingredients
InstructionsGently smash lemongrass and ginger together on a cutting board. Over medium-high heat, combine your mashed goodies with the broth, your hot pepper, and your lime zest. Bring the soup to a boil, and than reduce to a simmer. Cover and cook for 12-15 minutes, and than (be careful!) strain the soup into a large bowl. Discard the solids that remain in your colander. Return the broth to the pan and add the pineapple, mushrooms, tomato, bell peppers, fish sauce, and the sugars. Bring to a simmer and cook, uncovered, for around 5 minutes. Add the shrimp at this time. Continue to simmer the soup until the shrimp are pink and thoroughly cooked. This will take 3-5 minutes. Remove the soup from the heat source and stir in the rest of your ingredients.
|
||||||||||||||||||||||||||||
