Thai Noodle Salad with Grilled Chicken

Thai Noodle Salad with Grilled Chicken

Noodles tossed with a colorful mix of sautéed veggies including fresh corn off the cob, sugar snap peas, roasted red peppers and carrots.

They get all dressed up in a spicy coconut milk and lime dressing. You can eat it as is or top with grilled chicken or even shrimp for a fresh and delicious lunch or dinner. … 

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Shrimp Satay with Peanut Sauce

Singapore-style shrimp satay with a peanut butter sauce.

The shrimp has a wonderful coating on it that starts as a marinade made from coconut milk, coconut oil, ginger, garlic, lime, shallots, chiles and peanuts. The sauce has a silky, creamy texture with a spicy, zingy flavor that is all around delicious…. 

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Thai Coconut Chicken Noodle Soup

An exotic spin on old-fashioned chicken soup that brings the same nourishing, curative comfort we crave from it.

With the addition of coconut milk, edamame, rice noodles, carrot, ginger, lemongrass and cilantro – the homey, comforting flavors of chicken soup are kicked up a notch. Or two.

The coconut laden broth is the best part of the soup; rich, creamy and flavorful with a hint of citrus and a little zing thanks to the ginger…. 

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Thai Coconut Shrimp Soup with Noodles

Thai Coconut Shrimp Soup with Rice Noodles

A Thai inspired soup recipe with shrimp and noodles, one of my recent favorites and new go-to soup! It’s fast, healthy and completely delicious!
The creamy coconut broth is laden with flavor. It’s rich and sweet with little hints of spicy heat and citrus. All equally balanced so no one is overpowering. The broth is made by combining chicken broth with coconut milk and is flavored with ginger, green chile peppers, lemongrass, kaffir leaves, lime and cilantro. (If you don’t have access to lemongrass or kaffir lime substitute additional lime juice and lemon zest.)
I customized it and turned it into a main dish soup with the addition of rice noodles. And fresh corn straight from the cob. Because I adore the flavor of corn with coconut milk. It brings out the natural sweetness in the corn even further. The noodles give it a substantial feel and pair perfectly with the succulent shrimp and fresh, crisp corn.
Aside from all that this is a fairly quick soup to make. I suggest that you get all your ingredients chopped and prepped ahead of time because the recipe moves quickly, cooking time is 20-25 minutes.
I bet it will become a favorite in your house too!

Thai Coconut Shrimp Soup with Rice Noodles

Thai Coconut Shrimp Soup with Rice Noodles 
(adapted from Coastal Living)

4  cups Chicken Broth
1 – 15-ounce can Coconut Milk
1  tablespoon Fish sauce (optional)
1 – 2-inch piece fresh Ginger, peeled and chopped
1  to 2 Serrano or Jalapeño chiles, diced
2 Corn Cobs, Kernels removed (1 + 1/2 cup)
1  stalk Lemon Grass, cut into 1-inch pieces*
2  to 3 Kaffir Lime leaves*
12 ounces Rice Noodles or Fettucine Pasta
2  tablespoons Lime Juice
1/2  pound Shrimp, peeled and deveined
8 ounces Cremini or Baby Bella Mushrooms, sliced ( I omitted)
2  tablespoons Cilantro leaves, fresh, chopped
1/2 cup Green Onion, 1/2 – 1 inch pieces

1. Combine first 6 ingredients and, if desired, lemon grass and kaffir lime leaves in a large saucepan over medium-high heat. Bring to a boil; reduce heat, and simmer 10 minutes.

2. Meanwhile cook noodles according to package directions.

3. Stir lime juice into soup. Add shrimp, and simmer 10 more minutes. Discard lemon grass.

4. To serve add rice noodles to bowl and ladle soup over top. Add mushrooms, cilantro and green onion. Serve with lime wedges.

* Substitute 2 additional teaspoons of  Lime juice for Lemon Grass and 1 teaspoon Lime Zest for  Kaffir leaves.

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Thai Coconut Shrimp Soup with Rice Noodles

There’s only a few more days to get in on the current Burger Club challenge with my special guest host: Kim of Stirring the Pot!

I’m sending this to Deb of Kahakai Kitchen for her Souper (Soup, Salad & Sammie) Sundays round-up!

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Easy Shrimp Pad Thai

Easy Shrimp Pad Thai

Pad Thai is one of my favorite go-to dishes when ordering Asian take-out. I taste tested this dish all over town and back again and there is only one place that makes it the way I like love it. It happens to be the place I first fell in love with Pad Thai. It didn’t matter that the ingredients were a total mystery to me… Aside from the obvious. Despite my love I have never been the least bit tempted to make it for myself until I saw Bobby Flay go head to head in a Pad Thai Challenge on his Showdown series. It was then that the Pad Thai mystery was solved and I learned exactly what went into making traditional Pad Thai. And enough useful tips that I felt confident enough to tackle it at home.

 My Pad Thai recipe is made with flat rice noodles, bean sprouts, garlic, red chile, egg, shrimp and a special sauce. That’s the secret. The secret to making a really good Pad Thai. It’s in the sauce. Rather than adding the sauce ingredients separately to the wok the sauce should be made first. Made and tweaked until it’s just the way you like it. I want the sour flavor of the tamarind to dominate the sauce. The very same flavor that caused me to fall in love. Not too sweet and not too salty.

My recipe as listed tastes and looks exactly like the take-out I buy. It didn’t take much work for me to figure out the recipe. Just a little adjusting of my initial sauce and using those ‘obvious’ ingredients I mentioned earlier. I hope you love it as much as I do.

Easy Shrimp Pad Thai
(adapted from Food Network and Chez Pim)

Pad Thai Sauce

1 cup frozen Tamarind Pulp, thawed, unsweetened (found in the Spanish frozen section of your market)
2 tablespoons Thai Fish Sauce*
1/3 cup Palm or Brown Sugar

In a small sauce pan combine and simmer all ingredients over low heat for five minutes. Remove a spoonful, cool and taste. Too salty or sweet? Add more tamarind. Not salty enough? Add more fish sauce – a little bit at a time. Too sour? Add more sugar – a little at a time. Heat through again.

*If you don’t like fish sauce omit and add salt – start with a 1/4 teaspoon and season to taste.

To make 2 servings of Pad Thai:

4 cloves garlic, minced
1-2 dried red chiles, crumbled without seeds or stems (found in the Mexican spice section of your market)
4 ounces Rice Noodles, soaked in hot tap water for a half hour (can also use Fettuccine pasta)
1 and 1/2 cups Bean Sprouts
1/2 cup water, you don’t need to use it all
Pad Thai Sauce
2 eggs
1/2 pound Shrimp, medium or large, cleaned and tails removed
4 tablespoons Peanuts, chopped
2 tablespoons Garlic Chives or Green Onions, snipped with a kitchen scissor
Lime wedges, for serving

1. Assemble all your ingredients because the recipe moves fast, including 2 large spoons or spatulas for stirring.

2. Heat the oil in the wok or a large, heavy bottomed skillet over medium high heat. Add the garlic and chiles stirring, add the rice noodles and bean sprouts, stirring to separate the noodles, add a little bit of water if they stick together. Add 3 or 4 ladles (soup ladle) of sauce. Continue stirring until noodles looks soft and bean sprouts are wilted.

3. Move the noodles up the sides of the wok and add more oil if needed to cook the eggs. Crack them into the center and in the eggs. Push the noodles over top of the eggs and allow to cook for a minute, then stir the eggs and noodles together. Push the noodles to the sides of the wok, if using a skillet remove to a plate or bowl and set aside.

4. Add more oil if needed to cook shrimp, add shrimp and stir with 3 or 4 more ladles of sauce. Continue stirring until shrimp just start to curl and turn white. Add noodles back in and stir until everything is well combined, adding more sauce if needed.

5. Serve immediately with peanuts, garlic chives and lime wedges.

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Easy Shrimp Pad Thai

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