Sunday, April 24, 2016

Thai Shrimp Soup (mild)

1 cup uncooked rice (thai recipes usually use white rice, but brown works fine too)
2 TBSP butter
1 lb small raw shrimp, peeled and deveined (or substitute chopped/shredded chicken)
salt and black pepper
1 onion, diced
3 cloves garlic, minced
1 medium red bell pepper, diced or cut in strips
1 TBSP fresh ginger, grated (freeze prior then use a microplane grater for ease)
2-3 TBSP red curry paste
2 cans (13.5 oz) unsweetened coconut milk (substitute 1 can light milk for less fat)
4 cups vegetable broth
2 TBSP fresh cilantro, chopped
1 lime, juiced
Sautéed mushrooms (optional)

Cook rice according to package directions. Melt butter in large pot. Add shrimp and pepper and salt. Cook until done, 2-3 minutes. Remove shrimp from pan and set aside in a large bowl. Add onion, garlic, and red bell pepper to pot. Salt and lightly pepper then cook, stirring occasionally, until tender (4-5 minutes). Add curry paste and ginger and mix in well. Slowly whisk in coconut milk and vegetable broth until well combined. Bring pot to boil then reduce heat to med/low and simmer for 10 minutes. Add cooked rice (keep in mind it'll expand significantly if not eaten right away), shrimp, cilantro and lime juice. Enjoy!

Tuesday, April 19, 2016

Fish taco topping/dressing

1 scallion
1 cup honeydew, diced
juice and zest of 1 lime
couple TBSP cilantro, diced
2 tsp olive oil

sour cream or plain yogurt
shredded cheese
finely chopped cabbage