Tag Archives: paleo thai recipes

Spicy Thai Chili Cucumber Soup

 

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This is a SUPER EASY recipe that I put together while looking for ways to use my home made coconut milk. I didn’t have enough ingredients to make a recipe out of Sarah Fragoso’s new book Everyday Paleo: Thai Cuisine, so I decided to just make something up and improvise, while staying a little Thai-Spired. Please adjust the spiciness to your liking. the amount of Thai chili I used produced a pretty strong level of spice, and I used mostly yellow/orange and some green ones. So please adjust according to your own preference. As hot as it was, the flavors were beautifully complimentary, bright, warm, and comforting.

  • 6-7 whole Thai chilies – tops removed
  • 2 cucumbers, sliced thick
  • 1″ piece of fresh ginger, skin removed, and sliced with the peeler into soup
  • 1/4 cup bell pepper and onion slices
  • 2 bunches or more of fresh basil
  • 2 tablespoons lemon juice
  • 1 quart full fat coconut milk
  • 1/4 cup vegetable broth
  • 1-2 tablespoons maple syrup (Optional)

Add all ingredients to a pot and simmer for 15-20 minutes until the vegetables are tender.


From The Pages: Making Everyday Paleo’s Thai Coconut Pancakes

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I’m going to tell you something. I love looking at recipes! I love getting inspiration from the many kitchen geniuses out there. The problem is, I just almost never make any of them. Occasionally I’ll take inspiration from something I see, but by the time I get to my kitchen It will usually end up leading me to create something completely different and barely related. They more often help me with things like cooking time, and little prep tricks I wouldn’t think of on my own. Half the time I approach dinner on a total whim and make stuff up as I go, other times I’ll be driving home and get a crazy idea, but rarely rarely do I set out to cook from a recipe. Anyway, one of my biggest influences in the paleo/food blog world, is Sarah Fragoso of Everyday Paleo . Not only do her recipes always look amazing, but she does an AMAZING podcast with Jason Seib (Author of The Paleo Coach
), that I definitely listen to on a regular basis. They are both chock full of awesome information, not only about food, but other essential things that figure into good health (sleep, stress management, proper movement). Anyway, I have her last book Everyday Paleo Around the World: Italian Cuisine
, and it’s just an incredible resource that everyone should have. I really have to utilize the book more….I need to explore the recipes a bit more in-depth…. but beyond the recipes, reading about her experiences in Italy, were probably the best part for me. She’s just a  fantastic author, personality, and a great resource for anyone following the paleo lifestyle and trying to get healthy. That brings me to the point (I have one right)….Very soon she is coming out with the second book in the series, Everyday Paleo: Thai Cuisine
, and I am SO very excited….I LOVE Thai Food!  I highly suggest you go pre-order your copy of it now….because I’m super psyched for it to come out and I’m pretty sure the food is going to be wicked good.

Oh right, food….that photo at the top. Well, Sarah posted THIS sneak peek recipe on her blog, and they looked awesome, so I had to try them. It was fate, I even had all the ingredients in my pantry….well almost. I THOUGHT I had arrowroot flour, but apparently I ran out. Unfortunately It was too late to go out to the store, and I was already committed with half the ingredients already in bowls, So I just improvised and doubled up on the coconut flour. Everything else was exact to her recipe. Do you realize how rare it is for me to follow a recipe!! So glad I did because Holy Guacamole Yum! These were so awesome. They were almost like pancake cookies. They were so easy to make, and the sweetness from the coconut and the maple syrup was just enough where I didn’t feel toooooo guilty. I served them as a side to go with this curry, pineapple, peppers & onions, chicken thingy majiggy I made for dinner, and they were perfect. I ate a few by themselves, but then I put one at the bottom of my bowl to sop up the juices of my chicken dish, and it worked awesome for that too. Easy Peasy and Delicious…. Sarah Fragoso Rocks!

Here they are cooking, right before I flipped them 🙂

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Light and Summery Crock Pot Curried Chicken Soup

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This came out really tasty. It was a happy accident actually. When I first started making it, I expected it to come out thicker, because of the coconut milk. I think between the water content of the Trader Joe’s Light Coconut Milk, and the liquids that come out of the chicken, it caused it to thin out. I liked it that way though, instead of it being a rich, thick, creamy stew – It came out more light and refreshing like a soup, and sometimes a spiced spin on good ol’ chicken soup is just what the doctor ordered. I found the flavor interesting enough yet still refreshing, but if you are expecting some intense curry flavors, you may want to up the spice. In terms of influence, I would say it’s more on the Thai side of things.

Ingredients:

  • 3 large chicken breasts
  • 2 cans Trader Joe’s Light coconut milk
  • 1/8 cup chicken stock
  • 1 onion
  • 1 sweet potato
  • 1 zucchini
  • 1 bell pepper
  • 3 cloves garlic
  • 2 tablespoons ghee
  • 1 cup pineapple
  • 1 medjool date
  • 3-4 tablespoons curry powder
  • 2 tablespoons paprika
  • 1-2 tablespoons turmeric
  • a few good shakes of
    • cardamom
    • cumin
    • salt
    • pepper
    • cayenne

The process couldn’t be any easier, which is the great thing about crock pots. I threw it together in the morning before heading out to work.

  1. Peel and cube the sweet potato, and chop the vegetables into large chunks. Throw them in the crock pot.
  2. Add the chicken, which should be cut into cubes. I use kitchen scissors, and just cut the breasts up right over the crock pot.
  3. Add the spices, liquids, and any remaining ingredients.
  4. Cook on low for 8-10 hours
  5. Towards the end you can take the lid off or leave it open a crack to thicken it a slight bit if needed.

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