PROBLEM: I overcooked the green curry I was preparing (coconut milk, vegetable broth, ginger, onions, green curry paste, hot chili peppers, summer squash, broccoli, carrots, cauliflower, basil, cilantro). The vegetables were unbearably mushy.
SOLUTION: I ran it through the food processor to transform it into a creamy soup.
PROBLEM: The soup was way too spicy.
SOLUTION: Sour cream. Even though sour cream and Thai green curry are an unusual pairing, sour cream is always the first thing I think of to turn down the heat when I go overboard with chilis and I knew instinctively it would taste right with this soup.
PROBLEM: I'm trying to avoid both dairy and soy as much as possible to see if that helps my GI issues, so both dairy sour cream and Tofutti non-dairy sour cream were out of the question.
SOLUTION: Cashew sour cream, a soy-free, dairy-free (and vegan, and pareve) sour cream that tastes impressively similar to the "real thing" and did just the trick in toning down my fiery soup.
Cashew Sour Cream
1 cup raw cashews (must not be roasted or salted)
1/4 teaspoon salt
1 to 2 teaspoons apple cider vinegar
Juice of one small lemon
Cover cashews with water and soak for a few hours, or overnight (you can get away with soaking them for just an hour if you're in a rush but you'll need to puree them longer). Pour off all water, and place nuts in food processor. Add 1/4 cup cold water, salt, vinegar and lemon juice. Puree for 3-4 minutes or until completely smooth and creamy in consistency. Use in any recipe that calls for sour cream.