Skip to content

Week’s Workouts + Red Curry Tofu Soup

August 26, 2013

Hello, hello!  Time for another recap of workouts.  I definitely did better this week:

Sunday: rest

Monday: ran 4.2 miles

Tuesday: ran 2 miles + strength training

Wednesday: rest

Thursday: ran 6 miles

Friday: rest

Saturday: ran 4.3 miles

Total miles: 16.5

Strength Training: Smile 

Yoga: Sad smile

Boooooo on the yoga again.  My favorite class is on Wednesdays, but Wednesday is also a teaching day for me, so by the time I get home from campus, I really don’t feel like going out again.  I don’t know…I guess I need to start working it into other days.  I’m signed up to take a yoga “bootcamp” in a few weeks, so that will be good. 

But, otherwise, I feel good about the workouts!  My “long” run was 6 miles, and 7 this week—I forget how quickly the miles pick up in training plans.  Time to get moving!

Last night, we made a delicious soup for dinner:


Lila was definitely a fan.  Smile  She gives us trouble with a lot of different things, but so far at least, food isn’t usually an issue.  She’s pretty good at trying a lot of stuff—even stuff that I wouldn’t think would be appealing to a toddler, like red curry soup with tofu!  We give her everything that we eat basically, and rare is the food that she flat-out refuses to eat.  We’re lucky!  She’s our tiny little Anthony Bourdain.  Winking smile 

Red Curry Tofu Veggie Soup

1 onion, chopped

3 garlic cloves, minced

1 red bell pepper, chopped

2 cups sliced cremini mushrooms

2 cups extra firm tofu, chopped into cubes

1 can diced tomatoes

8 tbsp. (one small jar) red curry paste (I use Thai Kitchen’s brand)

3-4 bird’s eye Thai chilies (you can use more or omit this to vary the spice level)

1 lemon grass stalk

1 cup frozen peas

1 can full-fat coconut milk

4 cups chicken broth


Heat olive oil in soup pot.  Add onion and garlic and cook for about 10 minutes, until it starts to soften.  Add pepper, mushrooms, and tofu.  Cook for another ten minutes, stirring frequently.  Add tomatoes and curry paste.  Stir well to coat veggies and tofu with paste.  Add chilies, coconut milk, lemongrass stalk, peas, and chicken broth.  Bring to a light boil, then immediately reduce heat to a simmer.  Simmer for 30 minutes or longer, keeping heat on low.  Remove lemon grass stalk before serving.


Mmmmm…really tasty and spicy.  Gotta love a good curry.  Smile 

I’m taking a break from teaching right now—taught from 10-12:30, and then I’ll be back up on campus for my 5:30 creative writing class.  Still trying to figure this new schedule out, and how to maximize my work time and my time with Lila.  Gah! Balance! 

Make it a good one!

5 Comments leave one →
  1. August 27, 2013 1:28 am

    Awesome that shes a good eater! Kay is pretty good too…I thank my lucky stars every day and just hope it continues! Great job on the workouts

  2. August 27, 2013 12:26 pm

    This soup looks delicious.

  3. August 27, 2013 1:24 pm

    That soup looks fantastic. We did Thai the other day for the first time in ages. Nicely done with the workouts!

  4. August 28, 2013 11:14 pm

    I hope Lucy eats as well as your sweet girl! And great job with the workouts! I need to get back into yoga myself…

  5. August 29, 2013 12:42 pm

    Oooh I love curry soups… I haven’t been feeling very soupy but I’ll definitely be making some in the fall!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: