Thai Crab Soup

Tags

Asian, coconut milk, crab, food, garlic, ginger, lunch, quick, soup, Thai

When I first saw this soup in my blog feed, I knew I wanted to try it. Who wouldn’t love the Thai flavors of ginger and coconut milk paired with vegetables and a tasty protein? Plus it is super easy to throw together making it a great dish for lunch. I have made this soup a couple of times since finding it and have really enjoyed it each time. You should try it.

Thai Crab Soup (a variation of this recipe)

• One can coconut milk (not the light version)
• 1 1/2 cup chicken stock
• 2 tbsp freshly grated ginger
• 1/4 cup finely chopped onion
• 1/2 cup sliced mushrooms
• 2 garlic cloves, microplaned
• Pinch of chilli flakes
• Zest of one lemon
• 1  1/2 cup baby spinach
• 2 servings worth of cooked vermicelli
• 1 pkg imitation crab meat

In a small saucepot, combine the coconut milk and chicken stock. Add the ginger, onion, garlic, and chili flakes. Bring to a simmer. In the meantime, saute the sliced mushrooms in bit of oil to help remove some of the liquid. When done, drain off the extra liquid and add to the coconut milk mixture. Add the vermicelli and crab meat. When heated through, add the baby spinach. When barely wilted, remove from the heat and serve. Serves 3 to 4.

Tomato Thai Soup

Tags

Asian, gluten free, soup, Thai, tomato, vegetarian

Bevin at Magnolia Reverie was featured as a Southern Blog Society contributor in late January. Her post was Tomato Thai Soup. I am feeling really fresh produce deprived and the bright flavors of this soup just called to me. I was not disappointed! The layers of spice were phenomenal. For those who don’t like like curry, try this soup anyway. It’s not overwhelming, just warm and delicious. You really should try to make this soon. You won’t be sorry. I promise.

Tomato Thai Soup (from Magnolia Reverie)

• 2 tbsp coconut oil (or extra virgin olive oil)
• 1 small or medium sweet onion, chopped
• 2 tbsp fresh ginger, peeled and grated
• 2 garlic cloves, minced
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 1/2 cups vegetable stock
• 1 (28 oz.) can crushed tomatoes
• 1 tsp honey
• 1 tsp red curry paste
• 1/3 cup coconut milk or light coconut milk
• Garnish with cilantro and Greek yogurt

Melt coconut or olive oil in a soup pot over medium heat.  Add onion and saute for about 5 minutes, or until onions start to become soft and translucent. Stir in garlic, ginger, cumin, salt and pepper to the pot and cook for a minute or two. Add crushed tomatoes and vegetable stock.  Stir, and bring to a boil.  Reduce heat and allow to simmer for 10-15 minutes, stirring occasionally. In a small bowl, mash the curry paste in the coconut milk and mix together.  Add to the pot, along with the honey, and stir. Remove pot from heat, and blend using an immersion blender. Serve with a dollop of Greek yogurt if using, and garish with a pinch of cilantro.

Thai Mango and Chicken Wrap

Tags

Asian, chicken, food, lunch, salad, Thai

This is a quick, tasty, and unique way to jazz up chicken. I really enjoyed it’s peppy flavors and the ease with which I could throw it together. A great lunch or light summer supper.

Thai Mango and Chicken Wrap (from Indie Fixx)

• 1 mango, peeled, pitted, and chopped
• 1 1/2 cups of shredded chicken
• 1/4 cup freshly squeezed lime juice
• 1 tbsp fish sauce
• 1 clove garlic, finely minced
• 1 medium jalapeno, minced, (seeds and membrane removed)
• 2 scallions, minced
• ¼ cup unsalted, dry roasted peanuts or roasted cashews, coarsely chopped
• 1/8 cup cilantro, finely chopped
• 6-8 large lettuce leaves
• 2 whole wheat tortillas

Combine the first 9 ingredients. Place lettuce down the center of the tortilla and top with half of the chicken salad. Enjoy!!!

Thai Coconut Shrimp Soup

Tags

Asian, shrimp, soup, Thai

I don’t have a lot of experience cooking Thai food but I like it very much. This recipe is originally from Go Lightly Gourmet. I have made some subtle changes to my taste. Thai food is characterized by five cardinal flavors- hot, sour, sweet, bitter, and salty- all of which are used in this recipe. The water chestnuts add crunch, the spinach add fiber and vitamins, the shrimp adds protein. A very comforting dish!

Thai Coconut Shrimp Soup

• 1 large onion chopped
• 2-5 cloves of garlic minced
• 1 tablespoon of coconut oil or olive oil
• 1 32 oz container of low sodium chicken broth
• 1 can of coconut milk (not light!)
• 2 – 3 teaspoons of green curry paste
• 1 to 2 tablespoon of fresh grated ginger
• 1- 2 tablespoons of fish sauce
• 1-3 tablespoons of sugar
• Juice of one or two limes
• Soy sauce to taste
• Sriracha to taste
• 1 pound of shrimp, shelled and deveined – or – 1 pound of cut up chicken breasts
• 2 cups of sliced white button mushrooms
• 1 small can of water sliced chestnuts, drained
• 3 large handfuls of spinach leaves
• Chopped cilantro to garnish

In a stock pot, saute garlic and onions in the oil until translucent. (If using chicken, add at this point). Add chicken broth, coconut milk, curry paste, ginger, sugar, lime juice, fish sauce, soy sauce and sriracha. Taste and adjust as desired. Add the mushrooms and the shrimp and simmer for about 5 minutes till the shrimp turn bright pink. Next toss in the water chestnuts and the chopped spinach. Cook for just a few more minutes till the spinach is wilted. Serve up in nice deep bowls, sprinkled with cilantro and lime wedges on the side.