Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Wed, 22 Apr 2015 19:27:52 +0000 en-US hourly 1 http://wordpress.org/?v=4.2 Thai Chicken Coconut Soup http://steamykitchen.com/39761-thai-chicken-coconut-soup-recipe.html http://steamykitchen.com/39761-thai-chicken-coconut-soup-recipe.html#comments Tue, 31 Mar 2015 15:43:48 +0000 http://steamykitchen.com/?p=39761 This recipe features: Classic Thai flavors, with a smooth, velvety soup Amp of the intensity of the herbs with a quick sauté of lemongrass, cilantro stems, garlic and ginger Customize soup by adding shrimp or mushroom (canned Asian straw mushrooms work really well) Southeast Asian cuisine features what I call the 5S’s – salty, sweet, sour, spicy, savory. This classic combination is ...

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This recipe features:

  • Classic Thai flavors, with a smooth, velvety soup
  • Amp of the intensity of the herbs with a quick sauté of lemongrass, cilantro stems, garlic and ginger
  • Customize soup by adding shrimp or mushroom (canned Asian straw mushrooms work really well)

Southeast Asian cuisine features what I call the 5S’s – salty, sweet, sour, spicy, savory. This classic combination is what makes Thai Chicken Coconut Soup so irresistible – the initial kick of the spicy chile pepper and lime, followed by salty/savory that’s tempered with a touch of sugar. The creamy coconut milk lingers to soothe the spiciness and allows all the distinct flavors to play nicely with each other.

Thai Chicken Coconut Soup Recipe

 

Everyday Easy by Lorraine Pascale

This recipe is from Chef Lorraine Pascale, a #1 bestselling author in the U.K.  Her book, Everyday Easy features elegant, fuss-free cooking for weeknight dinners.

Lorraine Pascale is the undisputed queen of the kitchen, queen of the simple and the simply delicious.Jamie Oliver

Recipes include:

  • Thai Beef Salad with Roasted Peanuts and Chili Dressing
  • Shrimp Caeser Salad
  • Lozza’s Lamb Biryani
  • Goat Cheese, Toasted Hazelnut & Honey Quesadillas with Arugula Salad
  • Crouching Tiger, Hidden Zebra Cake

and many, many more. Each recipe is easy, breezy and complete with a gorgeous color photograph. The Thai Chicken Coconut Soup Recipe is by Lorraine Pascale, photo is also from the cookbook, by Myles New.

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Thai Chicken Coconut Soup Recipe

Servings: Serves 4 Prep Time: 10 minutes Cook Time: 10 minutes
Thai_Chicken_Soup_Coconut5233

From Everyday Easy by Lorraine Pascale. Text copyright 2012 by Lorraine Pascale. Photographs copyright 2012 by Myles New. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.

Note: Lemongrass stalk can be found at many large supermarkets (look near where they sell fresh ginger.) If you can't find a whole stalk, look for it in a tube. Many supermarkets carry lemongrass already pulverized, ready to use. Gourmet Garden is a brand I've used before (though fresh is still best.) I've also seen minced lemongrass frozen too. Another option - use a vegetable peeler to cut 2 strips of lemon peel (avoid the white, bitter pith, just the lemon skin.) I like to peel a big piece, use my fingers to twist it about to release its oils.

Same for kaffir lime leaves. If you can't find it fresh, try frozen kaffir lime leaves. Another option - peel 2 strips of lime peel. Lime is already in the recipe, so cut the peel first before juicing for recipe.

Ingredients:

Vegetable oil
1 lemongrass stalk
2 garlic cloves
2-inch piece of fresh ginger
Large handful of fresh cilantro
3 kaffir lime leaves
Two 12-oz cans of coconut milk
1 cup plus 2 tbsp good-quality chicken stock
1 red chili
3 skinless, boneless chicken breasts
1 bunch of green onions
2 limes
2–3 tablespoons fish sauce
1–2 tsp sugar

Directions:

1. Heat a drizzle of oil in a large frying pan or wok on a medium heat.

2. Trim the lemongrass stalk and discard any tough outer leaves before finely chopping the white bit (discard the green bit as it can be quite bitter). Peel and finely chop the garlic and then peel the ginger and cut it into thin slivers. Tear the kaffir lime leaves in several places on the leaf (but keep the leaf intact.) Chop the stalks off the cilantro (in one go) and then finely slice them (keeping the cilantro leaves aside for later).

3. Carefully toss everything in the hot oil with the kaffir lime leaves and stir fry for a couple of minutes, being careful that nothing sticks and burns.

4. Next add the coconut milk and stock and bring to a simmer.

5. Meanwhile, halve the chili lengthwise and then finely slice it, leaving the seeds in if you like it quite fiery. Chop the chicken into bite-size pieces and add both ingredients to the now-simmering soup. Reduce the heat a little and leave it to bubble away for about 8 minutes until the chicken is cooked.

6. Finely slice the onions (both the green and the white bits), juice the limes and roughly chop half of the reserved cilantro leaves. Add these once the chicken is cooked and then leave to simmer for a final minute. Last, add enough fish sauce and sugar to taste.

7. Ladle into four serving bowls, scatter the remaining cilantro leaves over and serve.

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Thai Grilled Shrimp with Black Pepper Sauce http://steamykitchen.com/37993-thai-grilled-shrimp-with-black-pepper-sauce-recipe.html http://steamykitchen.com/37993-thai-grilled-shrimp-with-black-pepper-sauce-recipe.html#comments Tue, 14 Oct 2014 13:39:57 +0000 http://steamykitchen.com/?p=37993 Patience is what we’ve been practicing for the last two months in our house. Going into a major kitchen remodel is never a “fun” thing (well, except picking out wall colors, flooring options and kitchen bling), but I never expected a 2-week stall. So close, yet so far away. We’re currently hung up on the granite cutter. Counters need to ...

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Thai-Grilled-Shrimp-with-Black-Pepper-SaucePatience is what we’ve been practicing for the last two months in our house. Going into a major kitchen remodel is never a “fun” thing (well, except picking out wall colors, flooring options and kitchen bling), but I never expected a 2-week stall. So close, yet so far away.

We’re currently hung up on the granite cutter. Counters need to be cut and installed before anything else happens. So, I’m being extra patient and resisting the urge to drive to the granite cutter’s shop and doing my Asian mother nagging magic on his team to hurry up!

kitchen-remodel-2779

In the meantime, with no kitchen, I’ve asked Top Chef Harold Dieterle to write a quick little note and share a recipe from his brand new book, Harold Dieterle’s Kitchen Notebook.  I asked him, “Harold, I can’t wait to try your contemporary Thai restaurant next time I’m in NY. Tell us your love for Thai food!”

 

haroldHi Steamy Kitchen readers! My love of southeast Asian cuisine is pretty straightforward, actually.  I’ve always loved the flavors, spices, and freshness of the ingredients and dishes from that part of the world.   I also spent some time in Thailand before I opened Perilla Restaurant, and so a lot of the flavors and influences from that trip ended up being worked into the menu.

I traveled to Thailand a few more times before opening Kin Shop (and a few times since), because I realized I had so much to learn about balancing flavor and heat, as well as an endless variety of techniques.  It’s such a rich culinary culture, and really, I’m still learning something new every day.

Have fun cooking! Harold.

 

The recipe that Harold is sharing is a powerhouse of Thai flavors!  You’ll love how the smoky, grilled shrimp pairs so well with Harold’s Phuket-Style Black Pepper Sauce that comes easily together in one pot. While I’ve adapted the grilled shrimp to make it simpler for a weeknight meal, I’ve kept the Phuket-Style Black Pepper Sauce as-is, because that’s where the recipe really shines.

We made this recipe in 30 minutes even without a kitchen! We used our BBQ grill for the shrimp and a little camping stove for the sauce.

About the Phuket-Style Black Pepper Sauce:

From Harold Dieterle’s Kitchen Notebook:

“The sauce never fails to remind me of my first trip to Thailand, during which I visited a marketplace on Phuket, an island off the southern coast, where you picked out your own fresh fish and shellfish at various stalls, and the proprietor would cook it for you. I asked on purveyor if I could pay extra and cook my own food. The woman who owned the stall was reluctant, telling me it was dangerous, but after I showed her my burn-covered arms, the pride and joy of every cook, she figured I could take care of myself.

I started making a Phuket-sauce based on ones I’ve eaten on the trip. She didn’t like the direction I was going – she especially didn’t appreciate my tossing black peppercorns into her wok – so she began trying to course-correct for me, adding this like coconut milk and hoisin sauce. This recipe is for the sauce we ended up with. I thought it was delicious; she didn’t.

Serve this sauce over poached or grilled shellfish, white-fleshed fish such as halibut or cod, grilled pork, and grilled chicken dishes or fried chicken.”

Thai Grilled Shrimp with Black Pepper Sauce Recipe 2

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Thai Grilled Shrimp with Black Pepper Sauce Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes
Thai Grilled Shrimp with Black Pepper Sauce Recipe

Recipe adapted from Harold Dieterle, "Harold Dieterle's Kitchen Notebook." Reprinted with permission.

Here are some tips for the Black Pepper Sauce:
-Instead of mincing ginger, I peel the ginger and grate it with a microplane grater.
-If you can't find lemongrass, use a microplane grater and lightly rub the lime in the recipe (before juicing) to zest.
-A great substitute for shallot is red onion

Shrimp tips:
This basic recipe can be used for shrimp, fish, scallops and even lobster. I like to use the largest shrimp I can find, and thread on bamboo or metal skewers to make easy to grill.

Serve with white rice if desired.

Ingredients:

FOR THE PICKLED CUCUMBER:

2 tablespoons very hot water
1/2 teaspoon sea or kosher salt
1 tablespoon sugar
1/2 cup rice vinegar
1 hothouse cucumber, seeded, sliced



FOR THE BLACK PEPPER SAUCE
2 tablespoons neutral cooking oil (like canola)
1 tablespoon minced garlic
1 tablespoon peeled, minced fresh ginger
1 tablespoon minced shallot
1 tablespoon minced lemongrass
2 tablespoons coarsely ground black pepper
2 cups unsweetened coconut milk
1 cup hoisin sauce
1/4 cup rice vinegar
2 tablespoons fish sauce
juice of 1 lime



FOR THE SHRIMP
1 pound large or jumbo shrimp, on skewers
1 tablespoon neutral cooking oil
salt and pepper

Directions:

1. MAKE THE PICKLED CUCUMBERS: In a bowl, whisk together the hot water, salt and sugar until dissolved. Stir in the rice vinegar. Toss with the sliced cucumber. Refrigerate while preparing the rest of the recipe or up to overnight.

2. MAKE THE BLACK PEPPER SAUCE: Heat the oil in a large saucepan over medium heat. When the oil is shimmering, add the garlic, ginger, shallot, and lemongrass and cook, stirring until the vegetables are softened but not browned, about 2 minutes. Add the pepper and cook, stirring, until fragrant, about 2 minutes.Pour in the coconut milk, hoisin, vinegar and fish sauce. Stir, bring to a boil and then lower the heat and simmer for 15 minutes to develop the flavor. Stir in the lime juice. The sauce can be refrigerated in an airtight container for up to 3 days.

3. GRILL THE SHRIMP (while the sauce is simmering): Heat a grill to high. Brush shrimp with the cooking oil, season with salt and pepper. Grill shrimp 2 minutes, flip and grill an additional minute or two until cooked through.

Serve with black pepper sauce, pickled cucumber and rice.

Other Thai Inspired Recipes from Around the Web

Thai Shrimp Halibut Curry – Bon Appetit

Steamy Kitchen Pinterest Board on Asian Seafood

Thai Shrimp and Pineapple Curry – RasaMalaysia

Thai Chicken with Sweet Chili Jam – David Lebovitz

 

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Aged Sriracha Hot Sauce Recipe http://steamykitchen.com/35187-aged-sriracha-hot-sauce-fermented-recipe.html http://steamykitchen.com/35187-aged-sriracha-hot-sauce-fermented-recipe.html#comments Tue, 13 May 2014 15:10:48 +0000 http://www.steamykitchen.com/?p=35187 Did you know that the Huy Fong company that makes the beloved “rooster sauce” sells 20 million bottles of its sriracha sauce a year without spending a single dime on advertising? I find the story about David Tran’s success so amazing and can’t even think of another company that can thrive like this without a PR or marketing strategy. While ...

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Did you know that the Huy Fong company that makes the beloved “rooster sauce” sells 20 million bottles of its sriracha sauce a year without spending a single dime on advertising? I find the story about David Tran’s success so amazing and can’t even think of another company that can thrive like this without a PR or marketing strategy.

While I’ve made many versions of sriracha and hot sauces before, this recipe is the closest homemade version I’ve ever tasted. The secret is a simple fermentation that I learned from Karen Solomon’s brand new book, Asian Pickles.

 The book is a tribute to “sweet, sour, salty, cured and fermented preserves from Japan, Korea, China, India.” Here’s a sampling of recipes:

Japan
pickled ginger, preserved seaweed, pickled asian pear with lemon, miso pickles

Korea
kimchi, radish kimchi, squid kimchi, water kimchi, gochujang

China
radish in chile oil, pickled shallots, Tianjin perserved vegetable, five-spice pickled carrots, XO sauce, chile-black bean oil

India
South Indian coconut & cilantro chutney, peach, coconut and ginger chutney, sweet mango pickle, pickled chickpeas

SE Asia
daikon & carrot pickle, pickled chiles with lime, thai pickled cabbage, banana ketchup, Malaysian pickled vegetables

Well, there are many more, but this gives you an idea of what type of concoctions to expect. I highly recommend this book, almost all of the recipes are simple and Karen’s directions are crystal clear. If you’re a lover of the sour and spicy condiments, you’ll find Asian Pickles right up your alley.

I followed the “Fermented Cock Sauce” recipe with great success. I had never fermented hot sauce before, but really, it was as easy as opening a dark cupboard and leaving it there for a week undisturbed. In fact, I had almost forgotten about all about it!

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My version is much thicker, chunkier than the Huy Fong Sriracha sauce, but that was on purpose. One of the last steps in the recipe is to strain the vinegar (similar to Tabasco) from the chunkier sauce. If I wasn’t so forceful in my straining (you’ll see in the video), the consistency of my sriracha sauce would be smoother, less chunky. I would also run the sauce through a blender one more time at the end.

The resulting flavor is brighter, fresher and more “fruity” than the bottled version. I’m not sure if fermenting longer would provide a more deeper earthy flavor that I love about the bottled version.

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What type of peppers to use? Any that you would like! I use red jalapeño peppers, which is what Huy Fong uses.

Yes, there are red jalepeño peppers! But they are difficult to find. Karen Solomon recommends looking for Red Fresno peppers, which have a similar taste and heat index as red jalapeño.

I found red jalapeños at Super Target as well as Publix. You can also ask the the produce manager to stock them in for you.

The only rule is red peppers = red sauce. Since I like my hot chile sauce…..not so hot….I added baby red bell peppers, which gave the sauce a sweeter, more mellow taste.

The recipe from Asian Pickles will give you a 2-for-1: you’ll get the sriracha-like sauce on the left and a thinner, vinegary hot sauce that’s similar to Tabasco to the right.

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Sriracha Making Notes

-In the video, I only made half of the recipe (to yield 1 cup).

-Vary the spiciness with the type of chilies you use. Use red chilies to keep the sauce red.

-For a thinner sauce, similar to Huy Fong Sriracha sauce, only strain lightly (in the video, you’ll see me using a spoon to press down on the hot sauce to extract as much liquid as possible….I ended up with a chunkier sauce!)

-If you find the sauce still too chunky, run it through a blender before bottling

-Both sauces will keep for months (yay for fermentation!) in the refrigerator

How to make Sriracha Sauce video

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Aged Sriracha Hot Sauce Recipe

Servings: 2 cups Prep Time: Cook Time: 15 minutes
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Recipe from: Asian Pickles by Karen Solomon.

Ingredients:

2 pounds Fresno chiles (or other red chilies)
9 cloves garlic
2 teaspoons kosher salt (or 1 tsp regular table salt)
6 tablespoons distilled white vinegar

Directions:

Wash the chiles and chop off their stems. If you like your sauce less hot, remove the seeds and membranes and discard. 

Work the next step in 2 batches so you don't overload the food processor. Add the chiles,  garlic and salt to the food processor. Process for 2 minutes until very liquid. The mixture should have consistency of a smoothie and appear a bit foamy on top.

Scrape the sauce into a very clean 1-quart (or larger) glass jar. Don't use plastic. Cover the top of jar with paper towel and secure with rubber band. This prevents bugs from entering and allows sauce to breathe. 

Place jar in cool, dark place for 2-4 days. The liquid will settle at bottom, and the thicker sauce will rise to top. The top should be bubbly - which is a sign of fermentation. Taste, and let sit for a few more days if desired. I prefer 7 days of fermentation.

If mold grows, remove the mold with a small spoon - and then proceed to the next step (basically, don't eat the mold directly, but the sauce should be okay).

Pour the sauce through a fine-mesh sieve. Now you'll have the thinner "Tabasco" like vinegary hot sauce and the thicker hot chile sauce. To each, add 3 tablespoons of vinegar and stir well.

You may like to run the thicker sauce through the blender for a finer, thinner consistency. 

Store each tightly sealed in refrigerator. The thicker hot sriracha sauce will keep for up to 4 months. The thinner vinegar hot sauce will keep indefinitely. 

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Thai Firecracker Shrimp http://steamykitchen.com/32655-thai-firecracker-shrimp-recipe-video.html http://steamykitchen.com/32655-thai-firecracker-shrimp-recipe-video.html#comments Mon, 14 Apr 2014 18:58:29 +0000 http://www.steamykitchen.com/?p=32655 You’ll learn: Deceptively simple 5-ingredient appetizer, can be made ahead and frozen Pad Thai sauce + fresh basil + peanuts + shrimp Ingredients are pantry/freezer friendly, whip up last minute! Step by step video: roll tight, pretty rolls The most popular appetizer that I make on television is Firecracker Shrimp, with only 3 main ingredients that are pantry and freezer ready, ...

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Thai Firecracker Shrimp Recipe

You’ll learn:

  • Deceptively simple 5-ingredient appetizer, can be made ahead and frozen
  • Pad Thai sauce + fresh basil + peanuts + shrimp
  • Ingredients are pantry/freezer friendly, whip up last minute!
  • Step by step video: roll tight, pretty rolls

The most popular appetizer that I make on television is Firecracker Shrimp, with only 3 main ingredients that are pantry and freezer ready, it’s an impressive appetizer that you can make last minute. I’ve changed up the recipe to add a Thai flavor, with prepared Pad Thai Sauce (from jar), shrimp, chopped peanuts, fresh basil and spring roll wrapper.

Thai Firecracker Shrimp Recipe

It’s so easy to make, that my son helps me make the Firecracker Shrimp too. We recently did a chef demo at the Sarasota Food and Wine Festival. Nathan was my sous-chef and in charge of rolling. I was the fry-master.

Okay, truth be told, I was his sous-chef. Nathan was definitely the star, explaining to the long line of people waiting for a sample, how easy it is to roll the Firecracker Shrimp.

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We brought 5 pounds of shrimp, but ran out (the Firecracker Shrimp were a hit!) Nathan cozied up to the chefs at the next booth, and scored us a big bucket of slow-cooked pork belly that they brought extra. Nathan ended up rolling up the pork belly in the Pad Thai Sauce and we fried those for mini egg rolls!

Thai Firecracker Shrimp Recipe

These Thai style Firecracker Shrimp can be prepared ahead of time, frozen then fried (direct from freezer to fryer) in 5 minutes. We make a big ol’ batch and freeze them for easy homemade appetizers.

Thai Firecracker Shrimp Recipe Video

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Thai Firecracker Shrimp

Servings: 6-8 Prep Time: 30 minutes Cook Time: 15 minutes
thai firecracker shrimp recipe featured-1500

For best results, go to an Asian market and buy the spring roll (sometimes called egg roll) wrappers. They are in the freezer. These Asian branded wrappers are so much better than the thick, pasta-like, starchy wrappers that you can get at standard grocery stores (usually found refrigerated, next to tofu). However if these are the only wrappers you can find, the will work fine.

To defrost the Asian spring roll wrappers, do NOT open package. Place in refrigerator overnight - or leave on counter for 1 hour. Do not microwave or submerge in water to defrost. If you open the package, place a damp towel over the package to prevent wrappers from drying out.

You can serve these Thai Firecracker Shrimp with prepared Sweet Chili Sauce, Sriracha or any other type of Asian chili-garlic sauce! The Sweet Chili Sauce is our favorite - you can find it at most grocery stores

Ingredients:

1 package frozen Asian spring roll wrappers, defrosted, cut in half diagonally (make triangles)
1 pound raw tail-on shrimp
3 tablespoons prepared Pad Thai sauce
1/4 cup water + 1 teaspoon cornstarch (or other starch) in small bowl, whisked
1/2 cup unsalted, shelled roasted peanuts, chopped
handful fresh basil, chopped
cooking oil, for frying (about 3 cups)

Directions:

1. Shell the shrimp, leaving the tail on. Pat the shrimp very dry with a towel or paper towel. With a small knife, make three shallow, parallel slits along the inside curve of shrimp, just nicking the shrimp in place to "straighten" out the natural curve of shrimp. This will help keep the shrimp nice and straight when frying.

2. Line up the shrimp on a plate, tails all facing one direction. We're going to marinate the shrimp, without getting the tails wet. Spoon the prepared Pad Thai sauce over the shrimp, avoiding the tails. Let marinate for a few minutes.

3. In the meantime, let's prepare to wrap and roll. Cover the defrosted spring roll wrappers with damp towel. Have your water + cornstarch ready. Place a shrimp on the wrapper, add a sprinkle of peanuts and basil and roll the shrimp up in the wrapper (see pictures for rolling instructions). Keep the wrapped Firecrackers under plastic wrap while wrapping the rest to prevent drying.

4. When ready to cook, heat oil in wok, deep fryer or pot to 375F. Carefully slide a few Firecracker Shrimp into the hot oil and fry until golden brown, about 3 minutes. Drain.

 More Asian Appetizers

The original Firecracker Shrimp Recipe (Steamy Kitchen)

My Mother’s Famous Chinese Egg Rolls Recipe (Steamy Kitchen)

Thai Lettuce Cups (Steamy Kitchen)

Chicken Wonton (Rasa Malaysia)

Sweet Thai Chicken Wings (Taste and Tell)

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Thai Pork Chops in Ginger Coconut Sauce http://steamykitchen.com/32921-thai-pork-chops-in-ginger-coconut-sauce-recipe-video.html http://steamykitchen.com/32921-thai-pork-chops-in-ginger-coconut-sauce-recipe-video.html#comments Thu, 27 Mar 2014 16:36:33 +0000 http://www.steamykitchen.com/?p=32921 My husband has only a couple of hobbies, but my oh my, he did choose them well. What I mean to say, is that HIS hobbies benefits ME directly.  It’s a selfish way to look at things, but he could have chosen silly things like NASCAR, model rocket building or golfing — none of which have any side perks that ...

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Thai Pork Chops in Ginger Coconut Sauce Recipe

My husband has only a couple of hobbies, but my oh my, he did choose them well. What I mean to say, is that HIS hobbies benefits ME directly.  It’s a selfish way to look at things, but he could have chosen silly things like NASCAR, model rocket building or golfing — none of which have any side perks that funnel towards my way.

So hurray to my amazing husband for choosing growing food, building a grow house and for shooting wild hogs. See? Direct benefits. I’ll never leave him.

Yummy Thai Pork Chops in Ginger Coconut Sauce

My freezer has been bare of wild hog for the past couple of years – Scott and his friend, Shawn, lost their usual location where they were shooting the hogs. But recently, they scored another.

Sidenote #1: I technically can’t say “hunting” since the guys really aren’t perched up in some tree waiting for a random hog to appear – but rather they bait the hogs with an automatic feeder and infrared camera. Then they hide in the bushes and shoot. Quite easy targets.)

Sidenote #2: Shooting the wild hogs are a good thing. They are everywhere, destroying property and reproducing at a crazy rate second only to horny rabbits in a cage. They’re an environmental hazard, since they aren’t native to Florida and seem to destroy everything. They’re like hungry bulldozers.

Surprisingly, the meat is not gamey. It’s the best meat in the world. No chemicals, no antibiotics, all natural, organic, free-roaming….damn good pork.

Healthy Thai Pork Chops in Ginger Coconut Sauce

60 Recipes for Living High on the HogWith my friend, Ray Lampe’s new book, Pork Chop: 60 Recipes for Living High on the Hog, we’ve been having fun playing with porky recipes.

Ray Lampe's bookRay lives close by, and I’m lucky enough to see him a couple of times a year. He’s quite possibly the most entertaining friend I have. For some odd reason, women are attracted to men who cook, especially BBQ. And somehow, Ray is always in the middle of it all.

Ray’s book features creative recipes, all celebrating the pork chop:

Pork Chop Noodle Soup (homemade pork stock, pasta, thyme, basil)
Pork Chop Carnitas (garlic, jalapeño, lime, orange)
Broiled Pork Chop with Pineapple Chutney
Buffalo Hot Chop Sandwiches (blue cheese, Frank’s Red Hot Sauce, buns)
Arroz con Peurco Chops (saffron, bell pepper, garlic, onion, rice)
Pork Chops Saltimbocca (prosciutto, sage, white wine)

Ray’s original recipe for the dish I’ve cooked is Thai Pork Chops in Banana Leaves – I’ve modified the recipe to be sans banana leaves, since it can be difficult to find fresh banana leaves at the market. I’ve also added more vegetables to make it a complete meal once served over rice. Such wonderful flavors! If you love Thai food, this is a super easy recipe to make. It’s not spicy (though you can add more chili sauce if you’d like!)

Buy Ray’s book: Pork Chop: 60 Recipes for Living High On the Hog

Thai Pork Chops in Ginger Coconut Sauce Recipe Video

 

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Thai Pork Chops with Ginger Coconut Sauce Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
Thai Pork Chops in Ginger Coconut Sauce Recipe

Adapted from Pork Chop: 60 Recipes for Living High on the Hog by Ray Lampe. I've used my homemade 20-minute Sriracha sauce (http://www.steamykitchen.com/31539-20-minute-sriracha-sauce-recipe-video.html)

Ingredients:

4 pork chops, about 3/4 inch thick
salt and pepper
1 can coconut milk
1 tablespoon fish sauce
1 teaspoon soy sauce
1 tablespoon lime juice
1 teaspoon Thai chili sauce (optional)
1 teaspoon sugar
2 tablespoons cooking oil, divided
1 tablespoon grated fresh ginger
2 garlic cloves, finely minced
1/2 red onion, sliced
1 red bell pepper, sliced
2 tomatoes, cut into 8 wedges each
1 handful cilantro, chopped

Directions:

1. Season both sides of each pork chop with salt and pepper.

2. Prepare the sauce: In a large bowl, whisk the coconut milk, fish sauce, soy sauce, lime juice, chili sauce and sugar until it is smooth and creamy.

3. In a large sauté pan over high heat, add cooking oil and swirl to coat the bottom of the pan. When the pan is very hot, add the pork chops and sear both sides, about 2 minutes each side. Remove the pork chops when they are about halfway cooked through and set aside.

4. Add the remaining of the cooking oil to the pan and swirl to coat. Add onions, pepper and tomatoes and saute for about a minute. Add the garlic and ginger and cook for another minute, until the ingredients become fragrant. Pour the coconut milk mixture into the pan and stir all to combine. Bring to a simmer and then turn the heat to medium.

5. Nestle the half-cooked pork chops into the sauce. Cook for 2-3 minutes, or until the pork chops are cooked just a shade of blush pink in the center and the sauce has thickened. Serve immediately, spooning sauce and vegetables over the pork chops.

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Easy Pad Thai Recipe – Cheater Version! http://steamykitchen.com/31889-cheater-pad-thai-recipe-video.html http://steamykitchen.com/31889-cheater-pad-thai-recipe-video.html#comments Wed, 05 Mar 2014 16:25:26 +0000 http://www.steamykitchen.com/?p=31889 In this Easy Pad Thai Recipe: Cheater sauce! Enchance store-bought pad thai sauce with fresh, flavorful ingredients Less than 20 minutes, start to finish Looking for a no-carb version? Replace noodles with zucchini noodles “zoodles” Sometimes a cheater sauce is just the answer. The Asian aisle at my local grocery store has soo many bottles and jars of Asian sauces ...

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Perfect Cheater Pad Thai Recipe

In this Easy Pad Thai Recipe:

Sometimes a cheater sauce is just the answer.

Yummy Cheater Pad Thai Recipe

The Asian aisle at my local grocery store has soo many bottles and jars of Asian sauces – sweet-sour, kung-pao, ginger-garlic. Most of the time, I tell you to skip the pre-made stuff – it’s just easier to combine fresh ginger, fresh garlic, soy sauce or other easy-to-find ingredients to make your own type of sauce:

Sweet & Sour Chicken
Healthy General Tso’s Chicken
Chinese Beef & Broccoli
Sesame Chicken Salad

But when it comes to Pad Thai noodles, a do-it-yourself sauce can be tricky. The recipe for the sauce includes tamarind paste, which isn’t that easy to find in most American grocery stores. Thai Kitchen Pad Thai sauce is the only one my store carries, and it’s good! Let me know if you’ve tried others and have had good/bad results.

Original Pad Thai Sauce

Buy Pad Thai Sauce on Amazon!

This recipe takes 10 minutes to prep and less than 8 minutes at the stove.

10 Minute Cheater Pad Thai Recipe

Pad Thai noodles comes together really fast – so easy to make yet so easy to mess up.

1. Dried rice noodles are not cooked the same way regular pasta noodles are cooked. If you try to cook dry rice noodles in a pot of boiling water (like you do with spaghetti) – you’ll end up with a mushy mushy mushy mess. Instead, soak the noodles in hot (not boiling) water. That will soften the rice noodles and the stir-fry will finish cooking the rice noodles.

Even when making Vietnamese Pho Noodle Soup, another dish that uses dried rice noodles, I soak them in water – then briefly touch down in boiling water to cook. They’ll cook in 1 minute!

Delicious Cheater Pad Thai Recipe

2. The shrimp, egg, garlic, ginger and vegetables all cook at different heat setting and different times. In order to make sure nothing is under or over cooked, you have to adjust heat and add the ingredients into the wok or pan in a certain order. Prepare all of your ingredients first, and have them all ready within arm’s reach.

Tasty Cheater Pad Thai Recipe

3. Shrimp is not very forgiving to cook with. Because of their size, they are so easy to overcook! Then they become rubbery. To make sure that the shrimp is perfectly cook AND also get a nice sear – we sear them each side first before we do anything else. The shrimp are only cooked half-way. We’ll add them back into the pan near the end of the stir-fry. In fact, this is the technique that I use for stir-frying all meats and seafood. Sear at high heat, remove, then add back into finish cooking towards end.

4. Egg is also another funny ingredient – if you just crack an egg into a stir-fry, you’ll end up with a soggy mess. The egg will coat all of the ingredients and weigh down the dish, making it very “wet” and mushy. Instead, right after the shrimp are taken out of the pan, the egg is added to the pan. Give it a good scramble, and when it sets, remove the cooked eggs from pan too. You can just put the egg in the same bowl as the shrimp. This way, your Pad Thai will get nice bits of perfectly scrambled egg.

I know this seems like a lot of information – but don’t worry – here’s a video and the recipe will give you step by step!

Cheater Pad Thai Recipe Video

  

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Cheater Pad Thai Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 8 minutes
Cheater Pad Thai

Ingredients:

1 pound dry rice noodles (about 1/4" wide)
1 tablespoon cooking oil, divided
1 pound raw shrimp, peeled and deveined
1 egg, beaten
2 cloves garlic, finely minced
1/4 pound snow peas, sliced diagonally lengthwise
8 ounces bean sprouts
one 8-ounce jar prepared Pad Thai sauce
1 tablespoon water
optional toppings: Sriracha hot chili sauce, torn fresh cilantro, lime wedges, chopped peanuts

Directions:

1. In a large bowl, fully submerge the dry rice noodles in hot tap water (not boiling, just hot to touch). Let them soak for 8-10 minutes. Drain and set aside.

2. In a wok or large saute pan over high heat, add just half of the cooking oil. When the oil is hot, swirl it around the bottom of the pan and add the shrimp in a single layer. Let cook for 2 minutes. Try not to move the shrimp too much, let them develop a sear and then flip to sear the other side for an additional minute. The shrimp should be half-cooked. Remove the half-cooked shrimp to a bowl and set aside.

3. Keep the pan on the stove and add the beaten egg to the pan, stirring constantly to fry quickly. Remove cooked egg to the same bowl as the shrimp.

4. Turn the heat down to medium-low and let the pan cool down a bit. Swirl in the remaining cooking oil. Add the garlic to the pan and stir fry until the garlic becomes fragrant, about 30 seconds. Add the snow peas and bean sprouts and stir fry for another minute. Add the sauce to the pan from the jar. To get every bit of sauce from the jar, add a tablespoon or so of water, close lid, shake jar and pour that into the pan. Add the drained noodles into the pan. Turn the heat back up to medium-high. Stir to combine.

5. The moment the sauce begins to simmer, add the shrimp and egg back into the pan and stir fry everything until the shrimp are fully cooked through, about another minute. Add optional garnishes and serve immediately.

 

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Thai Fish Soup http://steamykitchen.com/29073-thai-fish-soup.html http://steamykitchen.com/29073-thai-fish-soup.html#comments Thu, 14 Nov 2013 18:08:20 +0000 http://www.steamykitchen.com/?p=29073 Ever since our trip to City of Hope in Los Angeles and meeting with top scientists developing cancer cures with herbs, I’ve been focusing on wisely choosing foods for my family that heal, not harm. It’s tough some days, especially when we have boys’ activities that go through the late afternoon and evenings. The unhealthy, fast choices are so tempting. ...

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Thai Fish Soup Recipe

Ever since our trip to City of Hope in Los Angeles and meeting with top scientists developing cancer cures with herbs, I’ve been focusing on wisely choosing foods for my family that heal, not harm.

Thai Fish Soup Recipe

It’s tough some days, especially when we have boys’ activities that go through the late afternoon and evenings. The unhealthy, fast choices are so tempting. Even at home, I’ll admit to popping frozen bean burritos in the microwave and adding a salad to “even it out” is sometimes an option.

Thai Fish Soup Recipe

My answer to this is to stock the freezer with frozen seafood. I buy shrimp already flash frozen (you can defrost exactly as many shrimp as you need). I also buy fresh fish and then cut them up into 1-inch chunks before freezing. A tip is to freeze the fish chunks in one layer – just flatten the bag and lay flat in the freezer. It makes it so much easier and faster to defrost.

The pantry always holds cans of coconut milk, cartons of broth and dried rice noodles – making this recipe very convenient to cook.

Thai Fish Soup Recipe

This recipe is from my new favorite cookbook, called The Medicinal Chef: Eat Your Way to Better Health, by Dale Pinnock. It’s a must-have book, we’ve already tried 5 recipes, all of them just fabulous. Not only are they tasty, but with the added big benefit of knowing that I’m doing good for my family’s health.

Screen Shot 2013-11-14 at 1.07.32 PM

Take a look at the video for a peek at how this book is structured and how Dale utilizes food to heal and promote healthy living.

9781454910497_TEMP_INT29-163_US.pdf

This Thai Fish Soup has all the flavor elements, typical of South East Asian cuisine.

Thai Fish Soup Recipe Video

 

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Thai Fish Soup Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes
thai fish soup recipe featured-0180

Recipe adapted from The Medicinal Chef: Eat Your Way to Better Health by Dale Pinnock.

Make this healthy soup a perfect light meal by adding 1/2 pound of dried rice noodles (cook the rice noodles according to package directions).

You'll season to taste with the balance of fish sauce and lime juice. Adjust with more if needed, for more intense flavor.

If you cannot find lemongrass or kaffir lime leaves, just substitute with the peel of a lemon or lime. Use a vegetable peeler to get thin strips of peel (avoid the bitter white pith) and give each strip a good bruising or twist to release the oils)

The last time we made this soup, we added fresh tomato cut into wedges too - I highly recommend that you do the same!

Ingredients:

1 tablespoon cooking oil
1 clove garlic, finely minced
1 teaspoon grated fresh ginger
1/4 red onion, very sliced
1/2 red chili pepper, sliced (optional)
1 stalk lemongrass, bottom stalk only, bruised (substitute with peel of lemon or lime)
4 kaffir lime leaves, torn (substitute with peel of lemon or lime)
14-ounce can coconut milk
1 cup vegetable broth
juice of 1/2 lime
1 tablespoon fish sauce
6 ounces shrimp, peeled and deveined
8 ounces salmon, cut into 1-inch chunks
assorted vegetables, such as bok choy, spinach, snow peas, kale, tomatoes, bell pepper, etc.
1 tablespoon minced cilantro

Directions:

In a wok or soup pot over medium high heat, add cooking oil and swirl to coat. When hot, add in the garlic, ginger, red onion, chili pepper, lemongrass, kaffir and gently cook for about 2 minutes to release the aromas and flavors.

Pour in the coconut milk and broth and let simmer for 15 minutes. Remove the lemongrass, kaffir (or the lemon/lime peel if using) and discard. Season broth with fish sauce and lime juice to taste.

Add shrimp, salmon, vegetables and cilantro. Cook for 3-4 minutes or until the shrimp and salmon is cooked through.

 

 

Legend image reprinted with permission from The Medicinal Chef © 2013 Dale Pinnock, Sterling Publishing Inc. Co. Photography by Martin Poole.

 

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Thai Hot and Sour Chicken Soup http://steamykitchen.com/28246-thai-hot-and-sour-chicken-soup-recipe-video.html http://steamykitchen.com/28246-thai-hot-and-sour-chicken-soup-recipe-video.html#comments Tue, 03 Sep 2013 16:09:11 +0000 http://www.steamykitchen.com/?p=28246 I’m overwhelmed by all the Internet love! You all have made last week so much more bearable, and the healing over the sudden loss of Buster easier. I think the one most affected by Buster’s passing was Coco. There were times when we came home, and Coco would greet us and then immediately looked behind us to see if Buster ...

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Thai Hot and Sour Chicken Soup Recipe

I’m overwhelmed by all the Internet love! You all have made last week so much more bearable, and the healing over the sudden loss of Buster easier. I think the one most affected by Buster’s passing was Coco. There were times when we came home, and Coco would greet us and then immediately looked behind us to see if Buster was following.

Poor Coco – I know it will take time.

coco-5522

Last week called for comfort food and that means soup. We’ve been doing a lot of soups in the electric pressure cooker (just throw everything in a hit a few buttons) or the super-quick 20 minute on the stovetop soups. Basically, I like unfussy soups. What hit the spot last week was hot-spicy-tangy-savory Thai Hot and Sour Chicken Soup. This is the type of soup that Pavlov would love – the flavors are so distinct and powerful, that every time even just think about this soup, certain reactions that I cannot control begin happening. Mouth starts watering from the sharp lime, tip of tongue reacts to the slight sweetness of the fish sauce,  and the warming of the throat from the slow, lingering effects of the steeped chile slices.

Thai Hot and Sour Chicken Soup Recipe

While the soup contains ingredients that are difficult to find outside of an Asian market – don’t worry. I have a simple substitution! The citrusy flavor of the soup comes from lemongrass and kaffir lime leaf. If you can’t find one or both, the peel of the lime will work just fine.

Thai Hot and Sour Chicken Soup Recipe

51ZThkhoybL._SX260_

The ingredients are flexible – I’ve added shrimp, tofu and even spinach to the soup. Make it your own! This is a recipe that I’ve adapted from Katie Chin’s brand new Everyday Thai Cooking cookbook.

I was fortunate enough to receive an advanced copy (and loved the book so much that I wrote a little quote for the back cover!)

If you like Thai food as much as I do, you’ll love Katie’s Thai recipes that are designed for the home cook. Some of the recipes in the book:

  • Steamed Mussels in Lemongrass and Basil
  • Chang Mai Chicken Lettuce Cups
  • Chicken with Cashews and Thai Chilies
  • Grilled Halibut in Mango Coconut Sauce
  • Spicy Peanut Noodles
  • Thai Garlicky Eggplant
  • Pad Thai

Thai Hot and Sour Chicken Soup Recipe Video

 

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 Thai Hot and Sour Chicken Soup Recipe

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Thai Hot and Sour Chicken Soup

Servings: 15 minutes Prep Time: 4 Cook Time: 5 minutes
Thai Hot and Sour Chicken Soup Recipe featured-9650

Kaffir lime leaves and fresh lemongrass may be difficult to fine outside of an Asian market. You can substitute with lime peel. In the recipe, you'll be using the juice of a fresh lime. Before cutting the lime, take a vegetable peeler and peel long strips of the lime skin. Use your fingers and squeeze/wring the peel a bit to release its flavors and fragrant oil. Adapted from Everyday Thai Cooking by Katie Chin. The more chile slices you use - and the longer you let it steep in the broth, the spicier it will be.'

Other ingredients you can add: spinach leaves, tofu, shrimp, zucchini slices, bean thread noodles or rice noodles, snow peas, bamboo shoots, etc.

Ingredients:

3 cups chicken stock
4 slices fresh ginger
4 kaffir lime leaves, torn (substitute with lime peel)
2 stalks lemongrass, cut into 2" lengths and bruised (substitute with lime peel)
1 fresh hot chile pepper, sliced (I used 2 large slices)
1/2 pound skinless, boneless chicken, cut into bite-sized pieces
1 cup cherry tomato (or 1 whole tomato, cut into wedges)
One 15-oz can straw mushrooms (or handful fresh sliced mushrooms)
3 tablespoons fish sauce
1 lime, squeezed (about 2 tablespoons lime juice)
fresh cilantro leaves

Directions:

In a pot, add the chicken stock, ginger, kaffir lime, lemongrass and chile slices. Bring to a simmer, cover, and then turn the heat to low. Let simmer for 10 minutes. Strain out and discard the spent herbs. (You can taste the soup at this point, if you would like it more spicy, keep the chile pepper slices in the stock and discard just before serving.)

Add in the chicken pieces, cherry tomato and mushrooms. Bring back to a simmer on medium heat and then cook for an additional 5 minutes.

Stir in the fish sauce, lime juice and cilantro leaves.

 

 

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Roasted Brussels Sprouts, Sweet Chili Sauce http://steamykitchen.com/27757-roasted-brussels-sprouts-with-sweet-chili-sauce-recipe-video.html http://steamykitchen.com/27757-roasted-brussels-sprouts-with-sweet-chili-sauce-recipe-video.html#comments Fri, 02 Aug 2013 17:39:58 +0000 http://www.steamykitchen.com/?p=27757 For the past 5 years, Ree (The Pioneer Woman), Elise (Simply Recipes) and I have hosted big parties for our food blogging community. It’s sort of a tradition now, anytime the three of us are in the same city at the same time, we just have an urge to get people together, eat, dance and have a merry time. This year’s ...

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Roasted Brussels Sprouts with Sweet Chili Sauce Recipe

For the past 5 years, Ree (The Pioneer Woman), Elise (Simply Recipes) and I have hosted big parties for our food blogging community. It’s sort of a tradition now, anytime the three of us are in the same city at the same time, we just have an urge to get people together, eat, dance and have a merry time.

photo

This year’s shindig was at Stubb’s BBQ Restaurant in Austin, Texas for BlogHer Food Conference. And while I make it sound like the three of us planned, managed and executed the party, the reality was that the three of us just showed up as hostesses. All the work was done by the fabulous crew at BlogHer!

roasted-brussels-sprouts-sweet-chili-sauce-recipe-5115

While in Austin, I was on a mission to try the famous roasted brussels sprouts from restaurants Uchiko and East Side King Food Truck at The Liberty Bar. Both treated the brussels sprouts to an oven roasting and Asian sauce. It’s a good thing, because the flavor combination of salty/sweet/savory/garlicky/sour PLUS the nuttiness from roasting will make you forget the very first time your mom made you eat plain, soggy, bitter brussels sprouts when you were a kid.

Roasted Brussels Sprouts with Sweet Chili Sauce Recipe

Uchi/Uchiko’s official recipe includes two sauces and a ton of ingredients, which makes it just too complicated for this “easy Asian” blog, so I’ve created a different recipe to include only the bare necessity of ingredients to achieve a similar taste profile….namely: garlic, fish sauce and Thai sweet chili sauce.

Roasted Brussels Sprouts with Sweet Chili Sauce Recipe

I’ve converted plenty of brussels sprouts haters with this recipe….

Roasted Brussels Sprouts with Sweet Chili Sauce Recipe

 

Roasted Brussels Sprouts with Sweet Chili Sauce Recipe Video

 

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Roasted Brussels Sprouts with Sweet Chili Sauce Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 25 minutes
roasted brussels sprouts with sweet chili sauce recipe-9571

Thai Sweet Chili Sauce can be found in most supermarkets (look in the Asian section). It's a sweet sauce perfect for dipping dumplings, egg rolls and adding to stir-fries. The sauce is more sweet than spicy (probably a spicy level of 3 out of 10) - even kids will love it. My favorite brand is Mae Ploy.

If you don't have fish sauce, use low sodium soy sauce.

Ingredients:

1 pound brussels sprouts, stem trimmed and halved
2 tablespoons cooking oil
2 garlic cloves, finely minced
2 teaspoons fish sauce or soy sauce
2 tablespoons sweet chili sauce

Directions:

Heat the oven to 400F. On a baking sheet, toss the brussels sprouts in cooking oil to coat evenly. Roast in the oven for 20 minutes, tossing them halfway so they cook evenly. Remove brussels sprouts from the oven and turn on oven broiler to high, with the oven rack positioned in the top third of the oven.

In a small bowl, whisk together the remaining ingredients and pour over the brussels sprouts, tossing to coat evenly. Broil the brussels sprouts for 5 minutes or until the sugar in the chili sauce is bubbling and caramelizing. Watch them carefully so they don't burn! Remove from the oven and serve immediately.

 

Roasted Brussels Sprouts with Sweet Chili Sauce Recipe

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More sides?

Try this Roasted Cauliflower with Parmesan Recipe

roasted cauliflower recipe with parmesan

Or indulge in The Pioneer Woman’s Buttermilk Biscuits Recipe

The Pioneer Woman's Buttermilk Biscuit Recipe final photo

 

Roasted Cauliflower with Bacon and Garlic Recipe

roasted-cauliflower-bacon-recipe-4884.jpg

 

 

 

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Vegetable Thai Curry Noodle Soup http://steamykitchen.com/26966-vegetable-thai-curry-noodle-soup-recipe-video.html http://steamykitchen.com/26966-vegetable-thai-curry-noodle-soup-recipe-video.html#comments Fri, 03 May 2013 15:05:55 +0000 http://www.steamykitchen.com/?p=26966 We’ve been a little distracted for the past week, new babies, another new baby that is just learning how to waddle and getting quotes to build a new fence for animals (sheep! alpaca! bunnies!) Pretty soon, I’ll have to rebrand this site to be “Steamy Farmer” right?! So, dinners recently have been super quick-cooking meals and raiding my pantry/refrigerator for something ...

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Vegetable Curry Noodle Soup Recipe

We’ve been a little distracted for the past week, new babies, another new baby that is just learning how to waddle and getting quotes to build a new fence for animals (sheep! alpaca! bunnies!) Pretty soon, I’ll have to rebrand this site to be “Steamy Farmer” right?!

Vegetable Curry Noodle Soup Recipe

So, dinners recently have been super quick-cooking meals and raiding my pantry/refrigerator for something to cobble together. This is one of them. In fact, I think Thai Curry is the queen of emergency quick-cooking.

Vegetable Curry Noodle Soup Recipe

This version of Vegetable Thai Curry Noodle Soup consists of:

Pantry – Thai curry paste, coconut milk, carton of vegetable broth, rice noodles, bamboo shoots, baby corn.
Refrigerator – bell pepper, mushroom, tofu, basil

All of the refrigerator items are long-lasting type of ingredients that stay fresh for about a week.

15 minutes tops, from pantry/refrigerator to table.

Vegetable Curry Noodle Soup Recipe

Vegetable Thai Curry Noodle Soup Recipe Video

 


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Vegetable Curry Noodle Soup

Servings: 4 Prep Time: 5 minutes Cook Time: 10 minutes
vegetable-curry-noodle-soup-recipe-featured-1708

Use whatever vegetables suit you! Other ideas: zucchini slices, very thinly sliced carrots (use a vegetable peeler), onion slivers, broccoli florets, bok choy, spinach leaves, kale leaves, cabbage.

Ingredients:

10 ounces dried rice noodles
1 tablespoon cooking oil
2 tablespoons Thai curry paste (or to taste)
1 cup coconut milk
4 cups vegetable broth
1 tablespoon fish sauce
8 ounces baby corn, halved
4 ounces bamboo shoots
1/2 red bell pepper, sliced
8 whole shiitake mushrooms, sliced
8 ounces medium or firm tofu, cubed
handful fresh basil, leaves torn

Directions:

If you are using rice noodles, soak the noodles in hot tap water (not boiling water, just use hottest water from tap) for 10 minutes. Drain. If you're not using rice noodles, cook noodles according to package directions.

In a wok or a soup pot, heat oil over medium heat, add in curry paste and fry for a few seconds until very fragrant. Be careful not to burn the curry paste. Pour in 2 tablespoons coconut milk and whisk with the curry paste until combined. Add the remaining coconut milk and the vegetable broth and bring to a simmer. Optional- stir in the fish sauce or soy sauce. Give the soup a taste and add more curry paste if you'd like it spicier.

Add in the vegetables and tofu. Cook for 3 minutes or until the vegetables are cooked to your liking. (If you're not using rice noodles, see below.) Add in the drained rice noodles and boil until the rice noodles are cooked through, about 60 seconds to 2 minutes depending on the thickness of the rice noodles. Stir in fresh basil and serve immediately.

* If you are NOT using rice noodles and have cooked the noodles according to instructions on the package, divide the cooked noodles evenly into 4 serving bowls. Stir in fresh basil in the vegetable curry soup and pour over the noodles.

 

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