Here you come again, Depression. Every single time I think that I’ve learned to live without you, you bolt right back into my life. Depression is my body’s way of saying F You. Depression is not being able to take the first step because you see all the negative things in your path 10 miles down the road. Depression presents like a character in a play that I didn’t audition for, and there have been too many days that I didn’t want to act out the part anymore.
Depression in a word is scary. I only wish my brain came with its own soundtrack so that I knew when to cover my eyes during the frightening parts. Negative thoughts loop on repeat inside my brain, and it is hard to turn them off. When I have moments of clarity, I remember that time is currency. Everything is temporary. You will never regret giving yourself time to heal
You can’t change life from happening. The only real power in this world we have is to choose our response to it. This gives you the grace and time to heal. I stopped asking God why me a long time ago. God doesn’t make mistakes. Without the relationship I have with depression, I don’t know that I would be the type of compassionate person I am. And I understand that on the days that I look in the mirror and don’t recognize myself, I know that the screenplay of my life still needs to be written, and perhaps even deserves a sequel.
Thai Red Curry Chicken Soup with Lemongrass & Cauliflower
INGREDIENTS
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 onion, diced
- 1 (4-ounces) jar of Thai red curry paste
- 3 cloves garlic, minced or grated
- 2-inch fresh ginger, grated
- 1 teaspoon coarse sale
- 1/2 teaspoon cracked black pepper
- 5 cups chicken broth
- 1 can (14 ounces) of full-fat coconut milk
- 1 stalk lemon grass
- 2 tablespoons soy sauce (or tamari if gluten-free)
- 2 tablespoons fish sauce
- 1/3 cup creamy peanut butter (you could also substitute with 3 tablespoons brown sugar + 1 tablespoon cornstarch to thicken)
- I large head of cauliflower, chipped
- 1 red bell pepper, chopped
- 4 squares of ramen noodles
- juice of 1 lime
- 2 tablespoons sriracha sauce
- 1/3 cup fresh cilantro or basil, roughly chopped, plus more for serving
- chopped peanuts and toasted sesame oil, for serving
INSTRUCTIONS
- In a large Dutch oven, heat olive oil over medium-high heat. Add chicken seasoned with salt and pepper to the pan and brown for 3 minutes on each side. Remove from the pan. The chicken will continue to cook in the soup.
- Add onion (more oil if necessary) and saute for 3-4 minutes or until soft. Spoon in red curry paste and mix until well combined. Add garlic, ginger, salt and pepper. Cook for 1 minute.
- Pour the chicken broth, coconut milk, soy sauce, fish sauce, and peanut butter into the onion mixture. Add the chicken, lemon grass, and sriracha to the pan and cook for 15 minutes or until the chicken is cooked through. Remove chicken and shred.
- Add cauliflower, red pepper, and shredded chicken. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 5-7 minutes or until the cauliflower is cooked but still firm.
- Stir in the noodles (*see note below), lime juice, and basil. Let sit for 5 minutes or until the noodles are soft.
- Ladle the soup into bowls and top with basil, cilantro, serrano peppers, and chopped peanuts.
