Category Archives: Thai

Thai Coconut Chicken Soup

Recipe Type: Soups
Cuisine: Thai
Author: Alli
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
  • 3 Chicken Breasts, baked (preferably in a bit of coconut oil) and shredded
  • Coconut Oil
  • 1 bunch scallions, green part diced and whites finely chopped
  • 4 minced garlic cloves
  • 4-5 inch piece of fresh ginger finely chopped
  • 1 jalapeno, diced (with or without seeds- how hot do you like it?)
  • 1 large carrot, peeled and chopped
  • 1 tsp-Tbsp of red curry paste (depending on your spice preference)
  • 1 quart chicken broth
  • 1 14 oz can of coconut milk
  • 1 Tbsp fish oil
  • 2 Tbsp lime juice
  • 1 cup sugar snap peas, diced 1/2 inch piece
  • 1 small red pepper, thinly sliced
  • 1 handful of fresh basil (if you can find thai basil, use that)
  • Salt to taste
  • Lime wedges
Instructions
  1. Heat oil in large pot (I used my dutch oven) to medium heat
  2. Add scallions, garlic and ginger. Saute approx. 4 minutes
  3. Add jalapeno and carrots, saute till carrots soften
  4. Add curry paste and cover veggie mixture with it.
  5. Add chicken broth, fish sauce, lime juice, coconut milk and shredded chicken, simmer approx. 15 minutes.
  6. Before serving, add sugar snap peas, red peppers and basil and simmer for approx. 5 minutes. Check those peas/ peppers- they should remain ‘al dente’. No one wants mushy peas…
  7. Serve with a lime wedge to squeeze fresh over your soup.
  8. Enjoy!

thai coconut chicken soup

Pineapple Fried Quinoa

Recipe Type: Side Dish
Cuisine: Thai
Author: Alli
Prep time:
Cook time:
Total time:
Serves: 6
Based off the fried rice I love so much from Ban Thai in White Bear Lake, MN. Except subbing quinoa for rice, a nice way to get more protein and still keep it veggie only.
Ingredients
  • 2 Tbsp coconut oil (or any preferred oil, I liked coconut for this recipe)
  • 2 shallots, diced
  • 4 minced garlic cloves
  • 1 egg, beaten
  • 3 Tbsp Chicken broth
  • 3 Tbsp fish sauce
  • 1 Tbsp curry powder
  • 1 Tbsp coriander
  • 1/2 cup cashews (salted or unsalted, whatever your preference)
  • 1 cup cooked quinoa (follow directions on package)
  • 1 Tbsp diced green chilies
  • 1/4-1/2 cup golden raisins or currants
  • 1/2 cup frozen peas
  • 1 cup diced pineapple (fresh is best, but when in a hurry use canned)
Instructions
  1. Heat oil at medium-high heat.
  2. Add shallots and garlic. Saute for a couple minutes.
  3. Make a well for the beaten egg and add it into the pan, scramble it.
  4. Mix chicken broth, fish sauce and spices in a separate bowl. add that into the pan.
  5. Saute for a few minutes.
  6. Add cashews, saute for 5 minutes.
  7. Mix in cooked quinoa.
  8. Add in frozen peas, raisins and pineapple.
  9. Saute till peas are no longer frozen.
  10. Salt and pepper to taste.

Pineapple fried quinoa

Baked Cream Cheese Wonton’s

 

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Baked Cream Cheese Wonton's

Course Appetizers
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Alli

Ingredients

  • Wonton wrappers
  • Cream cheese
  • Water

Instructions

  • Place a dollop of cream cheese in the center of the wrapper
  • Wet the outline of the wonton wrapper with water
  • Fold the wrapper into a triangle
  • Wet the base of the triangle and fold the base of the triangle in
  • Place on lightly oiled nonstick pan ( I use parchment paper as well)
  • Bake for 15-20 minutes at 400 degrees, or until golden brown
  • Depending on the seal you obtain some of the cream cheese may escape- don't worry its still edible 🙂 yum!

photo (8)