Tag Archives: thai inspired

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.

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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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