Tag Archives: Thai

Thai Red Curry with Cod

This chill in the air and the smell of slow burning fall leaves calls for something spicy and healthful.IMG_7307

Thai cooking has always been a passion, with fresh aromatic ingredients like lemon grass, cilantro, chilies and ginger the possibilities of creating dishes in endless. This cuisine brings to world  the 5 flavors of sweet, salty, sour, bitter and hot. The  subtle variation in proportions of ingredients used highlights these flavors.

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Continue reading Thai Red Curry with Cod

Chicken Thai soup with Forbidden Ramen

Thai cooking has always been a passion, with fresh aromatic ingredients like lemon grass, cilantro, chilies and ginger the possibilities of creating dishes in endless. This cuisine brings to world  the 5 flavors of sweet, salty, sour, bitter and hot. The  subtle variation in proportions of ingredients used highlights these flavors.

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Soup is always the best when the stock is of ultimate quality. Make your chicken stock at home with bones and vegetable or buy a good organic variety.

With Thai cooking you need the sour with the sweetness of creaminess. In this soup I have used low fat coconut milk and no oil, the ingredients lend their flavors beautifully.

IMG_7225Use dried shitake mushrooms instead of fresh ones and they are more intense. Just soak the in warm water for 30 mins and use the liquid as well.

The spark comes from the kaffir lime leaves which I have bought dried ( I can’t find the fresh ones here so far)

IMG_7234Now to the starch, the Lotus Food forbidden rice noodles are so good, healthy and add that intense purple color.

IMG_7222Chicken and Stock

  • 4 whole organic chicken thighs
  • 3 cloves of garlic
  • 2 anise seed pods
  • 1/2 tsp peppercorns
  • 1 tsp salt
  • 3 carrots chopped
  • 1 onion chopped
  • 2 whole black cardamoms
  • 2 cups water

Soup

  • 5-7 Shitake Mushrooms soaked in warm water for 30 mins and then sliced
  • 1 tsp turmeric
  • 1/2 tsp red chili powder
  • One yellow zucchini sliced in thin slices
  • 1 can low fat coconut milk
  • 1 full tablespoon  red thai curry paste
  • 4-5 dried kaffir lime leaves
  • 1 tablespoon lime juice
  • 2 tablespoon desiccated coconut
  • 1 cup chicken stock
  • 1 serving of forbidden rice ramen ( Lotus Foods)

Putting it together:

  • Add all the chicken ingredients in a pressure cooker and cook for 10 minutes. Your can also cook in a slow cooker for 3-4 hours but I much prefer the pressure cooking.
  • Cool and strain the chicken. Save the broth and shred the chicken.
  • In a saucepan over medium heat combine curry paste with coconut milk. Stir until it come together.
  • Add turmeric and chili powder
  • Continue cooking and add the stock. Also add the fresh stock from the chicken cooked above.
  • Once the soup base has come together add the lime leaves, zucchini, mushroom and the chicken. Cook for 5 minutes.
  • Add 1 cube of rice ramen and cook through pulling the ramen apart for 4 minutes.
  • Turn of the heat and add the lime juice.
  • Dry roast the desiccated coconut and sprinkle over the soup before serving

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Sharing at Fiesta Friday! Thanks  Jhuls @ The Not So Creative Cook and Nimmi @ Adorable Life for co-hosting

Lemon Grass Chicken with Jicama Salad

Thai cooking has always been a passion, with fresh aromatic ingredients like lemon grass, cilantro, chilies and ginger, the possibilities of creating dishes is endless. This cuisine brings to the world  the 5 flavors of sweet, salty, sour, bitter and hot. The  subtle variation in proportions of ingredients used highlights these flavors.

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I am fortunate to have a store within a mile that carries fresh Thai ingredients ( except for Kaffir lime leaves). Kaffir lime leaves are essential flavoring in Thai cooking and I found a wonderful online store for a bag of dried leaves. The smell is heavenly.

Lemon Grass ( or Takrai) is widely available and sold in bunches. The edible portion is about 4-6 inches from the root. The rest can be used for flavoring broths.

lemongrass-chickenI am using fresh mushrooms but If you have dried shiitake mushrooms just soak them in warm water until they are soft and use the broth in cooking as well.

Continue reading Lemon Grass Chicken with Jicama Salad

Thai Vegetable Soup

The simplest soups are sometimes the best…warm, tangy and so good for the soul. This soup is simple and this soup is good and this soup is nourishing.

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It was ready is just 20 mins and made this chilly winter day just a little bright. The fridge was left with a depleting stock but I found the vibrant celery sticks and fresh carrots which inspired pulling this off. I had made some fresh lemongrass paste and had dried kafir lime leaves on hand so looked like a perfect day for soup.

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The color in the soup is obtained from fresh turmeric that I minced with the garlic and ginger. It adds an earthiness but if you don’t have it on hand then don’t fret….equally delicious with out it.

For the home made recipe of lemongrass paste check it out on my blog here.

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The vegetarian version of this soup uses a vegetarian broth, I bought an organic low sodium version but homemade would be great. If you are not a vegetarian then do use a good bone broth or beef broth that will bring intensity to the soup.

Thai vegetable Soup

  • Servings: 4
  • Difficulty: easy
  • Print

A Tangy Lemongrass and Kafir Lime flavored Vegatable Soup

Ingredients

  • 1 tablespoon coconut oil
  • 1 cup chopped celery
  • 1 cup chopped red onions
  • 1 cup chopped carrots
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp minced fresh turmeric (optional)
  • 1 tsp coriander powder
  • 1 tablespoon lemongrass paste
  • 4-5 Kafir Lime leaves ( fresh or dried)
  • Pink salt to taste
  • 3 cups of vegetable broth ( or chicken or beef for a non-veg version)
  • Cilantro and lemon juice for garnish

Directions

  • Add coconut oil to a heavy bottomed pan and sauté the onions and celery until translucent
  • Add the garlic, ginger, coriander and turmeric and continue to sauté for 3- 4 minutes.
  • Add the carrots, lemons grass paste and let them blend in for a minute.
  • Add the broth and salt to taste.
  • Add the broth comes to a boil add the a kafir lime leaves.
  • You can adjust the broth and seasoning at this point.
  • Let is cook on simmer for about 20 mins until fragrant.
  • Serve with a squeeze of lemon and cilantro leaves.

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This warm soup is joining the party at Fiesta Friday. Check out the co-hosts Linda @ La Petite Paniere  and  Jhuls @ The Not So Creative Cook

Lemongrass Lettuce Cups

There are so many varieties of lettuce available these days that it would make your head spin. Rich in vitamin A and K and deficient in calories, it is a low carb alternative that accompanies us in salads around the globe.

Butterhead – Also known as Boston or Bibb lettuce has a sweet flavor and tender texture and is perfect for use as cups to serve your favorite mixture.

This gluten free dish is quick and easy to make and the flavors are amazing. I made some lemon grass paste at home and store it in the fridge for multiple uses. It stays pretty well for a couple of weeks. You can always use the store bought version

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I have used organic ground turkey here but you could use ground chicken or any vegan proteins you like.

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To get a tangy taste, I have added pickled carrots which are easy to make with rice vinegar, salt and a teaspoon of maple syrup.

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Chestnuts have been used for that crunch in every bite.

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Lemongrass Lettuce Cups

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

For the filling

  • 1lb fresh organic ground turkey
  • 2-3 green onions ( chopped)
  • Fresh Basil – handful chopped
  • Fresh mint – handful chopped
  • 1 small cucumber – chopped
  • 1 can water chestnuts – chopped fine
  • 1 cup Pickled carrots
  • 2 tablespoon lemon grass paste
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 1 tablespoon sambal oelek.
  • 1 cup of toasted cashew pieces
  • Olive oil
  • 1 head of Butter lettuce – cleaned and leaves removed for serving

Lemongrass paste

Use 2-3 stalks and remove the hard dry stalks first. Then chop up the softer interior.  Add 2-3 cloves or garlic, an inch of ginger root, an inch of fresh turmeric (or a tsp of dry) and some sea salt . Blend it in a blender adding water as needed for consistency. Then a couple of tablespoons of olive oil and a final blend. This will store well for 2-3 weeks in the fridge

Carrot pickle

Marinate shredded carrots in a cup of rice vinegar, sea salt and a tablespoon of maple syrup. Pickle is ready in 20 mins but ages well for future uses.

Putting it together:

  • Cook the turkey in olive oil breaking up the lumps until brown. Add the lemon grass paste and mix well.
  • Continue to cook and add the water chestnuts. Give it about 5 mins and set aside.
  • In a bowl, mix together the cucumbers, green onions, basil, mint, lemon juice and sambal oelek. Season with salt and pepper to taste.
  • Add the cooked turkey and mix well.
  • Spoon the mixture on to the lettuce cups and garnish with pickled carrots and toasted cashews.

Sharing this with Fiesta Friday where the co-hosts this week are Margy @ La Petite Casserole and Suzanne @ apuginthekitchen. Check out their fabulous blogs, you will love them.

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A tangy take on Tofu and rice noodles

This broth-y spicy dish has so many variations that is it hard to go wrong. Always feeds all the senses…

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The basic taste is that of Thai food but crosses over to Indian with the addition of curry powder and garam masala. Temper the spices to your taste but if you enjoy spicy food then use the amounts I recommend.

Start off with a tablespoon of good coconut oil in a heavy bottomed pan. Add chunks of firm organic tofu and let it fry for a few minutes. Add 1 tablespoon of curry powder and 1 tsp of garam masala. Fry the spices for another few minutes.

Add 1 heaping tablespoon of red thai curry paste, 3 cloves of crushed garlic and 1 tsp of finely chopped ginger. Add 1 cup of light coconut milk and cook for a couple of minutes.

Add 2-3 cups of vegetable broth, 1 green zucchini chopped in large pieces, 1 red bell pepper chopped in large chunks, 1 cup soaked dry shiitake mushrooms, 2 red thai peppers – halfed.

Let it cook for about 10 minutes at medium heat. Add a handful of rice noodles and cook another 5-10 minutes.

Adjust the salt to taste.

Serve topped with red onions, green chillies, crushed peanuts, Cilantro and lime.

 

 

Thai Green Papaya Salad

It was a perfect green papaya that came from the market. The snow outside kept it intact for a couple of day before I ventured to make this tangy uplifting salad. This salad is usually a staple at Thai restaurants but making it at home could not be easier. I have adjusted to make it lower in calories and healthier.

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Green Papaya

Peel half of a green papaya with a box grater ( needs to be thin and long)

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Chop cherry tomatoes, cilantro, and green onions, thai chilis1-DSC_0036 1-DSC_0039

Smash a handful of unsalted organic peanuts1-DSC_0042 1-DSC_0043

For the dressing mis 5 tbsp of fresh lime, a tsp of lime zest, 1 tsp of stevia extract, 2 tbsp fish sauce ( or make it vegan with Amino Liquid), 1 tsp of minced garlic.

Mix the vegetables, pour in the dressing and top with the peanuts.

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