Divinity Original Sin 2: Elven Stew

Divinity Original Sin 2 is one of my favorite games of all times. I really enjoy going through the story and attempting to figure out how many ways we could approach each obstacle. Jeff and I recently started another playthrough of the game, this time with the Definitive Edition. There are events we have done very differently from our other playthroughs and I’m always impressed that there is so much content in this game we haven’t seen before. This time around, we also made sure to pick a party full of origin characters to get even more story. It has been nice learning about the characters and learning why they are going on this journey. The addition of Sir Lora has also been incredible! I love his interaction with the characters and Quercus. I’m excited to see how his story arc goes during this adventure.

There are several different kinds of stews you can find as you make your way through Rivellon. We are going to take a look at the Elven Stew which is described as “Packed full of vegetables and unflavoured broth.” With this rendition, I use a simple vegetable broth but we are going to kick it up a notch with a green curry paste in order to match the in-game image. This stew consists of a lot of vegetables! If there are some you are unable to find or do not like, feel free to swap them with another similar vegetable. For example, if you can’t find baby bok choy, replace it with either spinach, broccoli, or broccolini. I think this recipe is extremely flexible and can be adjusted to your liking. If you would like to keep this recipe vegan, make sure not to use the fish sauce. This recipe does an incredible job as leftovers. It can be stored in the refrigerator for a little over a week and still be just as delicious as the first night it was made.

Green Curry Paste
1 bunch of cilantro
5 garlic cloves
5 scallions
2 thai green chili
½ -inch piece of ginger, peeled and sliced
½ -inch piece of galangal, peeled and sliced
1 lemongrass
2 kaffir lime leaves, cut in half
1 tsp black peppercorns, ground
½ tsp sichuan peppercorns, ground
½ tsp coriander seeds, ground
½ tsp cumin seeds, ground
2 tsp salt
1 tsp sugar
1 tbsp fish sauce (optional)
zest and juice of 1 lime
2 tsp canola oil

In a food processor, place all the ingredients for the chili paste and pulse until it resembles a thick salsa. If too thick, add a few tablespoons of water. Store in the refrigerator until you are ready to use it for the soup. Can be stored in the refrigerator for up to a week.

16 oz firm tofu, cut into bite-sized pieces
5 shiitake mushrooms, sliced
8 oz sugar snap peas
1 japanese eggplant, sliced
4 baby bok choy
15 oz coconut milk
2 cups vegetable broth
1 tbsp fish sauce (optional)
2 limes, quartered

Place the tofu between two plates and top with a heavy object. Allow this to rest for 5 minutes in order to remove excess liquid. Heat a pan with a teaspoon of oil over medium-high heat. Add the tofu and cook until all sides have slightly browned. Transfer to a plate.

Add another 2 tsp of oil in the pan along with all of the vegetables. Cook until the vegetables have softened lightly, about 8 minutes. Add the tofu and mix together.

Add the green curry paste, coconut milk, and vegetable broth. Bring to a boil. Reduce the heat and simmer for 10 minutes. Add the fish sauce. Serve with a bowl of rice or rice noodles and lime quarters.

Print Recipe

Elven Stew

Ingredients

Green Curry Paste

• 1 bunch of cilantro
• 5 garlic cloves
• 5 scallions
• 2 thai green chili
• ½ – inch piece of ginger peeled and sliced
• ½ – inch piece of galangal peeled and sliced
• 1 lemongrass
• 2 kaffir lime leaves cut in half
• 1 tsp black peppercorns ground
• ½ tsp sichuan peppercorns ground
• ½ tsp coriander seeds ground
• ½ tsp cumin seeds ground
• 2 tsp salt
• 1 tsp sugar
• 1 tbsp fish sauce optional
• zest and juice of 1 lime
• 2 tsp canola oil

Vegetable Curry

• 16 oz firm tofu cut into bite-sized pieces
• 5 shiitake mushrooms sliced
• 8 oz sugar snap peas
• 1 japanese eggplant sliced
• 4 baby bok choy
• 15 oz coconut milk
• 2 cups vegetable broth
• 1 tbsp fish sauce optional
• 2 limes quartered

Instructions

Green Curry Paste

• In a food processor, place all the ingredients for the chili paste and pulse until it resembles a thick salsa. If too thick, add a few tablespoons of water. Store in the refrigerator until you are ready to use it for the soup. Can be stored in the refrigerator for up to a week.

Vegetable Curry

• Place the tofu between two plates and top with a heavy object. Allow this to rest for 5 minutes in order to remove excess liquid. Heat a pan with a teaspoon of oil over medium-high heat. Add the tofu and cook until all sides have slightly browned. Transfer to a plate.
• Add another 2 tsp of oil in the pan along with all of the vegetables. Cook until the vegetables have softened lightly, about 8 minutes. Add the tofu and mix together.
• Add the green curry paste, coconut milk, and vegetable broth. Bring to a boil. Reduce the heat and simmer for 10 minutes. Add the fish sauce. Serve with a bowl of rice or rice noodles and lime quarters.