Carter came down with the post exam cold and body aches today. Since she is more Asian than any nationality she is actually related to she asked if she could have this Thai version of Chicken Soup. It makes us all feel better and it is healthy to boot.
4 Cups of Chicken stock
1 stalk of lemon grass- it is worth going to the store for.
1 2-inch hunk of peel ginger root
The zest of 1 lime and the juice of that lime
2 T. fish sauce
1 14 oz. can of light coconut milk
3 boneless skinless chicken thighs cut into thin strips
Handful of enoki mushrooms – the little thin ones you can get at the Asian Market
Handful of Cilantro leaves
In a soup pan put the chicken stock, lemongrass that has been cut in half, hunk of ginger, lime zest and fish sauce. Bring to a boil and reduce to simmer for 10 minutes. Skim out the lime zest and add the coconut milk and chicken and bring the pot back to a boil and then reduce to simmer again. Cook for about five minutes until the chicken is cooked. Add the limejuice and the mushrooms. Serve in bowls and garnish with cilantro and pass the Srisacha and let everyone makes theirs as spicy as they want.
Today I am at my friend Jan McCallum’s house in Tiki Island Texas, on the gulf coast. We had a pound of beautiful shrimp to cook for dinner. So we made up this recipe which was yummy and good for you.
1 lb. shrimp – peeled
2 T. Fat free Greek Yogurt
2 T. Sriracha sauce – garlic chili sauce
2 cloves of garlic – minced
1t. Grated ginger
2 T. Cilantro – chopped
Juice of a lime
Mix all the ingredients adding the shrimp last. Marinate in refrigerator for one hour. Heat a non-stick skillet on high and add the shrimp and the marinade. Cook quickly on high just until the shrimp turn pink. For large shrimp it should only take about 3 minutes.