Spicy Thai Lobster Soup

RECIPE

Yield
4 servings

Ingredients
2 lobster tails, cooked
1 tablespoon vegetable oil
1 to 1 1/2 tablespoons Asian Blend
4 cups fish or chicken broth
1 tablespoon grated lime rind
1/3 cup uncooked long-grain rice
1 cup unsweetened coconut milk
6 large mushrooms, sliced
2 green onions, chopped
1 thai or bird chile, halved
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice
Garnishes: fresh cilantro, lime wedge

Preparation
Remove lobster meat from shell; slice and set aside.

Heat oil in a large saucepan over medium heat. Stir in Asian Blend; saute 1 minute. Add broth and lime rind; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 15 to 20 minutes.

Stir in coconut milk and mushrooms; cook, stirring occasionally, 5 minutes. Stir in lobster, green onion, chile, and cilantro; cook 3 to 5 minutes. Remove from heat, and stir in lime juice. Garnish, if desired.

3/4 pound peeled and deveined shrimp may be substituted for lobster.

Thai cooking@home
by cooking lover

Thai Coconut Curry Shrimp

RECIPE

Red curry paste conveys plenty of spicy heat, so a little goes a long way. Feel free to add a bit more to increase the heat, or omit the paste to tame the dish. The addition of slightly sweet coconut milk smooths out the flavors. Total time: 19 minutes.

Yield
2 servings (serving size: 1 cup)

Ingredients
1 teaspoon canola oil
1/2 cup chopped onion
1/4 teaspoon red curry paste (such as Thai Kitchen)
1 teaspoon sugar
12 ounces large shrimp, peeled and deveined
1/3 cup light coconut milk
2 teaspoons fish sauce
1/4 cup chopped green onions
1 tablespoon chopped fresh basil

Preparation
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and curry paste to pan, and sauté 1 minute, stirring occasionally. Stir in sugar; sauté 15 seconds. Add shrimp; sauté 3 minutes or until shrimp are done, stirring frequently. Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated. Remove from heat; stir in green onions and basil.

Nutritional Information
Calories:255 (26% from fat)
Fat:7.4g (sat 2.6g,mono 1.8g,poly 1.9g)
Protein:36.1g
Carbohydrate:10.2g
Fiber:1.1g
Cholesterol:259mg
Iron:4.6mg
Sodium:740mg
Calcium:111mg

Thai cooking@home
by cooking lover

Thai-Style Stir-Fried Chicken

Curry paste and coconut milk spice up a simple chicken and vegetable stir-fry. Once the ingredients are prepped, the cooking goes quickly, so have everything ready before you heat the pan.

Yield
4 servings (serving size: 1 cup chicken mixture, 1/4 cup of sprouts, and 1 tablespoon cilantro)

Ingredients
1/4 cup rice vinegar
2 tablespoons brown sugar
2 tablespoons fresh lime juice
2 teaspoons red curry paste
1/8 teaspoon crushed red pepper
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 1/2 tablespoons vegetable oil, divided
1 cup chopped onion
1 cup chopped carrot
1 (8-ounce) package presliced mushrooms
1/2 cup light coconut milk
1 tablespoon fish sauce
1/2 teaspoon salt
1 cup fresh bean sprouts
1/4 cup chopped fresh cilantro

Preparation
Combine rice vinegar, brown sugar, lime juice, red curry paste, and crushed red pepper in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 15 minutes, turning once.

Remove chicken from the bag, reserving marinade. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add chicken; stir-fry 4 minutes. Remove chicken from pan; keep warm. Add remaining 1 1/2 teaspoons oil to pan. Add onion and carrot; stir-fry 2 minutes. Add mushrooms; stir-fry 3 minutes. Add reserved marinade, scraping pan to loosen browned bits. Add coconut milk and fish sauce; bring to a boil. Reduce heat, and simmer 1 minute. Stir in chicken and salt; cook 1 minute. Top with sprouts and cilantro.

Nutritional Information
Calories:271 (28% from fat)
Fat:8.4g (sat 2.2g,mono 1.6g,poly 3.4g)
Protein:29.7g
Carbohydrate:19.6g
Fiber:2.9g
Cholesterol:66mg
Iron:2.2mg
Sodium:767mg
Calcium:43mg

Thai cooking@home
by cooking lover