Thai Coconut Vegetable Soup

The other day I was at the store picking up the ingredients to make a pot of Hot and Sour Vegetable Soup. I was reaching for bamboo shoots when I saw the coconut milk. That is when the wheels started turning, what if I added coconut milk to the soup? I got both and I just kept thinking. By the time I got home I had decided that adding coconut milk would make the soup more Thai style. So I did some research. Most of the soup recipes I saw included ginger, lemon grass, fish sauce, herbs (basil or cilantro), chili paste, and coconut milk. Well I did not have lemon grass but I had everything else. So I went for it. I think it turned out amazing. I used a combination of lemon and lime juice to compensate for the lemon grass. I would not call the soup authentic at all but it was surely delicious. I did keep the simple cooking method or the Hot and Sour Soup. It is pretty much a dump and stir recipe. Ready in 10 minutes. I loved all the Thai flavors of curry, fish sauce and ginger. I think next time I may peel and slice the ginger in thin threads. I think I would enjoy leaving it in the finished soup. I loved the creaminess of the coconut milk too. It really balanced all the red curry heat. This is another great soup option. I see making it again soon.

Thai Coconut Vegetable Soup

Serves 4 to 6

Ingredients

Coconut oil spray

1/4 cup onions, diced

4 slices fresh ginger

1 Tbsp. cilantro, chopped plus more for garnish

4 cups unsalted chicken stock

16 oz. package frozen stir fry vegetables (I used a sugar snap blend with carrots and mushrooms)

1 cup sliced mushrooms(I used reconstituted Shiitake, stem removed)

2 Tbsp. low sodium soy sauce

2 Tbsp. fish sauce

2 Tbsp. Thai red curry paste

2 Tbsp. lemon juice

1 – 2 tsp. brown sugar

1 tomato, seeded and cut into strips

13.66 oz. can lite coconut milk

1 green onion, sliced

1 jalapeno, sliced

Lime, cut into wedges

Directions

Spray a soup pot with coconut oil, sauté onions, ginger and 1 Tbsp. cilantro over medium high heat. When onions begin to soften add chicken stock. Bring chicken broth to a boil, add frozen veggies, mushrooms and turn off heat. Add remaining ingredients except jalapeno, remaining cilantro and lime wedges; stir to blend. Remove ginger slices. Serve garnished with jalapeno slices, additional cilantro and a lime wedge.

Thai Turkey Spaghetti Squash

I mentioned in the past that I have been experimenting with turning my Pork Noodle Salad recipe into a spaghetti squash dish. Well I have made it several times and I think I have settle on the final recipe. My struggles have been with the dressing and seasoning of the squash strands. I wanted them to have flavor but not be swimming in the dressing. I tried to use less dressing but then the squash was bland. The trick is to make the squash first, dress it with the dressing and set aside while everything else is prepared. That way the flavor has time to absorb into the squash. Then when serving try to drain as much of the dressing out as possible. It is delicious! I have made it with both turkey and pork, both are great. The meat has a spicy lightly sweet sauce. I love the combination of the hoisin and garlic chili paste in the sauce. This dish has all the flavor and texture of the original dish. In this case the spaghetti squash is a great substitute for rice noodles. I love all the fresh Thai garnishes too. You just can't beat the cilantro and onions with the savory, spicy, sweet, and tart flavors.

Thai Turkey Spaghetti Squash

Yield: 4 servings

Ingredients

1 spaghetti squash

1/4 cup rice vinegar

1 Tbsp. sugar

3 Tbsp. lime juice

2 Tbsp. water

1 Tbsp. fish sauce

1/2 cup red onion, sliced

1/2 cup thinly sliced green onions

1/3 cup chopped fresh cilantro

1 Tbsp. hoisin sauce

1 tsp. rice vinegar

1 tsp. fresh ginger, minced

1/2 tsp. garlic, minced

1 tsp. fish sauce

2 tsp. garlic chili paste

1 Tbsp. canola oil

1 lb. lean ground turkey (or pork)

1/4 tsp. salt

1/8 tsp. black pepper

1/4 cup peanuts, chopped

Directions

To prepare spaghetti squash: Cut squash in half. Scoop out seeds and discard. Place cut side down in a microwave safe dish, add 1/4 cup of water and cover with plastic wrap. Microwave for 8 minutes. Let cool 5 minutes (You may have to do each half separately, I do). When squash is cool enough to handle, pull the squash into spaghetti like threads.

In a small bowl prepare the dressing, combine the 1/4 cup vinegar and next 4 ingredients (through fish sauce) pour over squash strands toss well. Top with some of the red onion, green onions and cilantro, toss again and set aside.

Combine hoisin and next 5 ingredients (through garlic chili paste). Heat oil in a skillet, brown turkey seasoning evenly with salt and black pepper. Add hoisin mixture; continue to cook until well combined. Using a slotted spoon, divide squash into four bowls (or return to the squash shells) and top with turkey mixture. Garnish each bowl with more of the red onion, green onions, cilantro, and peanuts.

Linking to:
Carole's Chatter: Food on Friday - Coriander, chervil & chives
Ms. enPlace: See Ya in the Gumbo

Thai Turkey Burgers

I am sure there is not one little thing about this burger that is authentic Thai. This burger is borrowing Thai flavors. My Thai experiences are very limited. I have had Spring Rolls, Pork Noodle Salad and Chicken Basil Cashew. All delicious. What I like about them is how each dish is full of fresh ingredients. This burger recipe is definitely a mash up. Dear sister had the idea. She mentioned that the Thai Style Peanut Dipping Sauce we use for spring rolls would be delicious on my Cilantro Lime Turkey Burgers. She is so right. This burger is AMAZING! I love the spicy peanut sauce with the cool and fresh toppings. It amazes me how the same burger blend can taste so different by just changing the toppings. Dear sister decided to have hers as a wrap with no bun. She really enjoyed it too. She said she would eat anything that had the peanut sauce on it. I am so glad sister made this suggestion. I am ready to make these burgers again this week. So Good!

Thai Turkey Burgers

Makes 4 servings

Ingredients

20 oz. ground turkey (93% lean)

Zest of 1 lime

1 Tbsp. light mayonnaise

1 Tbsp. cilantro, finely chopped

White pepper and red pepper flakes, to taste

Olive oil
Thai Style Peanut Dipping Sauce [Click here for the recipe]
4 Lettuce leaves
Cucumber, sliced
Carrot, shredded

1 Avocado, peeled and sliced

4 Hamburger Buns

Directions

Preheat grill to medium-high heat. Combine first 5 ingredients gently. Shape mixture into 4 patties, making the patties thinner in the middle then the edge. Coat hands in a little olive oil and rub on the outside of each patty.

Grill, covered with grill lid, 6 to 7 minutes. Flip burger and grill covered for another 6 minutes. Remove from grill cover with foil and let rest while preparing the toppings. Slice all the vegetables and dress with lime juice. To serve spread peanut sauce on both sides of the hamburger bun. Place burger on the bottom bun and top with cucumber, lettuce, carrots and sliced avocado. Finish with bun top.

Dear sister's wrap

Linking to:
Ms. enPlace: See Ya in the Gumbo

Yesterfood: Treasure Box Tuesday
Creative K Kids: Tasty Tuesdays
Anyonita Nibbles: Tasty Tuesday
Buns In My Oven: What's Cookin' Wednesday
Dizzy Busy & Hungry: Wine'd Down Wednesday
Carole's Chatter: Food on Friday - Thai Food

Quickie Pad Thai

I discovered this recipe in Redbook magazine while at the hair salon back in August. The article was about 3 no cook pasta sauces. I wrote down the title of the article, the issue month and the ingredients for one of the recipes. I just new I would be able to find the recipes on-line. I have been so disappointed, I keep looking but have yet to see the article on-line. So I had to go it alone and try the recipe from the list of ingredients. It is a great easy weeknight recipe. It makes a lot of great noodles and veggies. The leftovers were perfect for lunch later in the week. The flavor of the sauce was well balanced and big on peanut flavor. I found for my taste, I would like a little more spice so I added a drizzle of Sriracha. It was perfect then. Dear sister wanted more salt so she added ponzu to her portion. So I suggest letting everyone customize their bowls with the garnishes of their choice. Definitely a recipe I will make again. Delicious!

Quickie Pad Thai

Adapted from: Redbook August 2013

Make 6 servings                                     

Ingredients

1 lb. linguine, dry uncooked

2 carrots, peeled and julienned

1/4 to 1/2 cup red onion, sliced

1to 1-1/2 cup sugar snap peas, sliced on the diagonal

For the sauce:

1/2 cup peanut butter

2 Tbsp soy sauce

2 Tbsp lime juice

1 Tbsp ginger, minced

1 garlic clove, minced

1/2 tsp sugar

1/2 cup water

For the garnishes:

1/4 cup cilantro, chopped

1/4 cup peanuts, chopped

1 lime, sliced into wedges

Sriracha hot chili sauce (optional)

Additional soy sauce (optional)

Directions

Place a large pot of water to boil. In the mean time, prepare vegetables and garnishes. Combine peanut butter, soy sauce, lime juice, ginger, garlic, sugar, and water in a small bowl whisk until smooth. Season the water with salt and drop pasta into boiling water. Cook pasta according to box instructions.

Drain pasta and mix with sauce, carrots, onions, and snap peas. Divide into bowls. Garnish with cilantro and peanuts. Serve with lime wedges, Sriracha and additional soy sauce.

Linking to:
Ms. enPlace: See Ya in the Gumbo
The Plaid and Paisley Kitchen: Show Me Your Plaid Monday's
This Gal Cooks: Marvelous Mondays Link Party
Love Bakes Good Cakes: All My Bloggy Friends
Memories By the Mile: Tuesday Trivia - Arizona and Link Party
Anyonita's Nibbles: Tasty Tuesdays
Buns In My Oven: What's Cookin Wednesday
My Turn For Us: Freedom Fridays
Carole's Chatter: Food on Fridays - Nuts

Pork Noodle Salad

I already mentioned how sad I was that our Thai restaurant closed. We always ordered the same three dishes, not all at once. But we did not stray from our favorites, Spring Rolls, Chicken Basil Cashew and Pork Noodle Salad. I think I have finally mastered the Pork Noodle Salad. We would always ask the restaurant to make it medium spicy. Sometimes that was mild and sometimes it was blow your head off spicy. I guess it depended on the chef that day. My version is just right, don't get me wrong it is spicy but it will not hurt you.

Pork Noodle Salad

Yield: 4 servings

Ingredients

4 large shrimp, shell on and deveined

8 ounces uncooked rice vermicelli

1/4 cup rice vinegar

1 tablespoon sugar

3 tablespoons lime juice

2 tablespoons water

1 tablespoon fish sauce

1/2 cup red onion, sliced

1/2 cup thinly sliced green onions

1/3 cup thinly sliced fresh cilantro

1 tablespoons hoisin sauce

1 teaspoon rice vinegar

1 teaspoon fresh ginger, minced

1/2 teaspoon garlic, minced

1 tsp fish sauce

2 tsp garlic chili paste

1 lb lean ground pork (or chicken)

1/4 teaspoon salt

1/8 teaspoon black pepper

1 Tbsp canola oil

1/4 cup peanuts, chopped

Preparation

Bring a 2 qt pot of water to boil with a few black peppercorns, pinch red pepper flakes and a splash or two of vinegar. Boil the shrimp until they turn pink and are opaque. It will only take a minute or two. Set aside to let cool. When cool remove peel but leave tail on.

Cook noodles according to package directions. Drain and rinse under cold water; drain. Place noodles in a large bowl. Add 1/4 cup vinegar and next 4 ingredients (through fish sauce); toss well. Top with some of the red onion, green onions and cilantro.

Combine hoisin and next 5 ingredients (through garlic chili paste). Heat oil in a skillet, brown pork seasoning evenly with salt and black pepper. Add hoisin mixture; continue to cook until well combined. Divide noodles into four bowls and top with pork mixture. Garnish each bowl with more of the red onion, green onions, cilantro, peanuts and a shrimp.




UPDATE: I just found out that the Thai restaurant I have been rambling about is open again. Yeah!! See this post at 20x49; Goldenland Superior is Back.

Linking to:
Ms. enPlace: See Ya in the Gumbo
The Chicken Chick: Clever Chicks Blog Hop
This Gal Cooks: Marvelous Mondays
Frugal Foodie Mama: Marvelous Mondays
Buns In My Oven: What's Cookin Wednesday
Anyonita Nibbles: Tasty Tuesdays
The Tumbleweed Contessa: Spicy! Saturday Dishes Linky Party
The Crafty Side of Sarcasm: Retro Repin Party
Carole's Chatter: Food on Friday - Thai Food

Chicken Basil Cashew

I think I mentioned before, that I had been introduced to Thai food and then suddenly the local restaurant closed. Still so sad. Well I decided to attempt to make another dish we ordered there. They use to make a Chicken Basil Cashew. It was incredible!!!! It had thinly sliced chicken, green beans, lots of basil and cashews. The sauce has an incredible Thai flavor. I am sure my recipe is less than authentic but it sure fixes the Thai craving. I used regular basil, many recipes I saw recommend thai or holy basil. Those varieties are hard to find in my area. I started with finely minced garlic and jalapeno, it is really almost a paste. You can adjust the heat level by adding more jalapeno if you like really spicy foods. I have made it three times now and I like the heat from a serrano more than the jalapeno. I have used both fresh and frozen green beans both are great. So next time you see basil grab it! This is a perfectly great use of the herb.

Chicken Basil Cashew

Serves 2  to 4

Ingredients

5 cloves garlic, minced

1 jalapeno or serrano chili, seeded and thinly sliced crosswise

4 tsp canola oil

2 boneless skinless chicken breast, thinly sliced

2 cup fresh green beans

2 teaspoon fish sauce

2 teaspoon soy sauce

2 teaspoon brown sugar

1/2 teaspoon black pepper

2 cup fresh basil, loosely packed

Cashews, for a garnish

1 cup long grain white rice, prepared per package directions

Directions

Minced together garlic and chiles using a large knife, smear with the side of the knife to paste it a little. Heat oil in a wok or large skillet over medium-high heat. Add garlic mixture. Cook, stirring constantly, until garlic is just golden, about 20 seconds. Add chicken; cook, stirring often, until chicken is cooked through, about 4 minutes. Add green beans and continue to cook another minute. Stir in fish sauce, soy sauce, sugar, and pepper. Add basil; cook, stirring constantly, 1 minute. Season with more pepper, if desired. Serve over rice. Garnish with basil and cashews.

Linking to:
See Ya in the Gumbo
The Tumbleweed Contessa: Spicy! Saturday Dishes Linky Party
                                       Chicken - Saturday Dishes Linky Party
Carole's Chatter: Food on Friday - Thai Food

Goldenland Spring Rolls with Thai Style Peanut Dipping Sauce

I have discovered I really like Thai food. My sister introduced us. One evening she delivered spring rolls and pork noodle salad to the house. I was hooked. I immediately took notes on the ingredients. I was going to recreate this meal one day. Little did I know the Thai/Sushi restaurant that made me a Thai fan would close. So sad, but it encouraged me to develop this recipe. They are fresh, crisp and creamy. I have read many other recipes, but have not found one that included avocado. Maybe that is the Sushi influence. In my humble opinion it is a must.
 

Shown on my sister's plate with Peanut Dipping Sauce(recipe below) and
Sweet Thai Chili Sauce(store bought).

Goldenland Spring Rolls

Serves: 2

4 (8”)round rice paper sheets or spring roll wrapper

4 imitation crab sticks

4 large shrimp, boiled and cut in half

2 leaves of red leaf lettuce, rib removed

1 medium avocado, sliced

1/2 cup match stick carrots

1/2 cup match stick English cucumber

Sweet chili sauce for dipping

Peanut sauce for dipping

Bring a 2 qt pot of water to boil with a few black peppercorns and a splash or two of vinegar. Place shrimp on a bamboo skewer. Try to straighten the shrimp tail so it will not curl in the boiling water. Boil the shrimp on the skewer until they turn pink and are opaque. It will only take a minute or two. Set aside or put in the refrigerator to let cool. When cool remove skewer, peel and slice in half.

Prepare and place all ingredients on a platter or cutting board so they are easy to reach. Place about a coffee mug of hot water in a shallow round dish or pie plate. Wet a kitchen towel and place it in front of you. This is your workstation.

Submerge spring roll wrappers in hot water until pliable, about 15 seconds. Remove sheet from water and place on towel. Put one fourth of the ingredients on lower edge of wrapper. Start with lettuce, then crab, shrimp, carrots, cucumber and avocado. Roll up rice paper sheets over filling; jelly-roll fashion. Repeat procedure with remaining rice paper sheets, and ingredients. Cut each roll in half crosswise. Serve with dipping sauces and enjoy!

Nutrition Facts: (dipping sauces not included)

Amount Per Serving - Calories 270; Total Fat 15g; Total Carbohydrate 34g; Dietary Fiber 9g; Protein 9g; Calcium 3g.

Thai Style Peanut Dipping Sauce

Source: Unknown

Serves: 8, Yield: 1 cup

Ingredients

4 tablespoons peanut butter

2 tablespoons salad oil

4 tablespoons soy sauce

4 tablespoons granulated sugar

4 tablespoons distilled vinegar

1 teaspoon toasted sesame oil

2 teaspoons hot chili sauce, Sriracha

1/8 teaspoon ground coriander

Directions

Combine ingredients in bowl. Mix well with whisk. Serve over rice, hot or cold noodles, pot stickers or as a spring roll dipping sauce.

Nutrition Facts:

Amount Per Serving - Calories 113.1; Calories from Fat 71; Total Fat 7.9g; Saturated Fat 1.3g; Cholesterol 0.0mg; Sugars 7.2 g; Sodium 570.2mg; Total Carbohydrate 8.4g; Dietary Fiber 0.5g; Sugars 7.2 g; Protein 2.9g.

 

Linking to :

My Turn for Us: Freedom Fridays
Carole's Chatter; Food on Fridays: Sauces