Month: January 2015

Tom Kha Gai

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I’ve made this soup a couple of times using a few different recipes, this time I combined the recipes and I found the flavour that works best for me. It’s such a simple soup, no blending, minimal cooking and so rich and flavoursome . With all the health benefits from coconut milk, it’s a great low carb and gluten free recipe.
I like to add flat rice noodles to cut down the richness.
Also a little tip I picked up along the way when choosing your brand of coconut milk/cream check the ingredients on the back and it will tell you ho
w much coconut is really in the product. You will be surprised.


Tom Kha Gai

Serves 4


Ingredients

2 cups coconut cream

1 cup chicken stock

2 stalks lemongrass, white part only, bashed and cut 1-inch lengths

Thumb size piece of galangal ( can use ginger at a pinch) thinly sliced

2 to 3 asian shallots, roughly chopped (pink ones)

10 to 12 small chilies, leave them whole for less spicy or slice in half for super spicy

2 cups of straw mushrooms ( optional-I’m not a fan)

1 to 2 large chicken breasts, thinly sliced

2 to 3 tbsp fish sauce, to taste

3 Kaffir lime leaves, stems removed and finely sliced

1/2 cup coriander , roughly shredded

2 to 3 tbsp lime juice, to taste

2 spring onions, chopped


Method

  1. In a large saucepan over high heat, combine coconut cream, chicken stock, lemongrass, galangal, shallots, chilies, and mushrooms.
  2. Bring to the boil, and simmer for 15mins, stirring occasionally .
  3. This next step is optional , but I like to strain my soup, traditionally you would leave all ingredients in the soup and push the fibrous ingredients to one side ( lime leaf, galangal and lemongrass), it’s a personal preference.
  4. Add the chicken and simmer for 6 mins, then add fish sauce and lime leaves, return to the boil, add half the coriander and take off heat.
  5. Stir in lime juice, garnish with spring onion and remaining coriander and if strained, add some finely sliced chilli.

    NOTES
    For less rich soup replace the coconut cream with equal quantity of coconut milk.

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Honey Soy Salmon with Soba Noodles

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Quick and speedy dinners is all I have time for these days and this recipe has it all .

It can be ready in under 20 mins.

I swapped the traditional hokkien noodles for more nutritional Soba noodles, as they contain higher protein, minerals and vitamin B. They are as high in carbs as spaghetti, but they will keep you fuller for longer, being made from buckwheat flour and having a higher fibre content. No need to tell you about the health benefits of  salmon, it’s just down right so good for you!

 


Honey Soy Salmon with  Soba Noodles

Serves 4


Ingredients

1/3 cup honey (90g)

80ml light soy sauce

1 long red chilli or birds eye (if you like it hot), seeds removed, finely sliced

4 pieces of salmon, skin on

1 tbsp rice bran oil

2 tsp sesame oil

Bunch of Buk Choy or any preferred asian green, ends trimmed

2 tsp freshly grated ginger

300g  Soba Noodles, cooked in boiling water for 4 mins, rinse


Method

  1. Combine the honey, soy and chilli in a small bowl, set aside.
  2. Season the salmon, both sides with sea salt and ground pepper.Heat a fry pan over med-high heat, add 2 tsp oil and 1 tsp sesame oil, cook the salmon skin down for 3-4 mins, until nice and crispy. Turn over and cook for a further 2-3 mins, depending on how pink you like it. Take off heat and add half of the dressing.
  3. Meanwhile heat a large wok with the remaining oil and sesame oil, add your greens and ginger, stir fry for a couple of minutes, pour in the rest of the dressing, add the noodles and take off heat.
  4. To serve place the noodles and greens on a plate and place the salmon on top, pouring anything left in the pan, over the top.

Notes:

I usually make this recipe for 2 people and keep the remainder sauce in the fridge. It will last about a week and is great tossed through brown rice or quinoa, poached chicken and vegetables.

This recipe was adapted from Delicious Magazine- Valli Little.