Lemongrass Chicken Soup

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Lemongrass chicken coconut soup

Lemongrass Chicken Coconut Soup

Copyright 2014 by Jacqueline Peppard, all rights reserved

This dish is also known as tom kha gai. My version uses red sweet pepper instead
of the Thai red chili. However, people could always spice up their individual portion
with red chili oil served on the side.

Tools:

Ingredients:

2 TBS olive or coconut oil, divided
1 TBS toasted sesame oil, divided
2 to 4 garlic cloves, minced
8-inch stalk fresh lemongrass,
tough outer layers removed,
finely sliced
1-inch piece galangal ginger
or regular ginger, minced
(about ½ TBS)
6 scallions, sliced thin,
divided into 2 equal portions
6 cups chicken stock
6 to 10 fresh kaffir lime leaves or
1 TBS lime zest
1 can coconut milk (2 cups)
¼ cup fresh lime juice
(if not using kaffir lime leaves)
½ TSP saffron or turmeric
2 chicken breasts, sliced or 2 cups shredded roasted chicken
1 red pepper, sliced ¼ inch thick
1 bunch fresh cilantro, trimmed
and chopped, for garnish

Like what you see? The full recipe is now only available in my New Era Healthy Eating Cookbook. Here is the link to check out the cookbookHad you been an early subscriber, you would have received this recipe long ago when I was first developing it.  Sign up and then you never miss out on exclusive recipes delivered directly to your email box, or private Q&A’s, giveaways, blog post notices, and more! There is no cost to join.

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Winter Borscht

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Hearty Winter Borscht

Copyright 2014 Jacqueline Peppard

This is a hearty winter borscht that is served hot. The bacon gives it a wonderful smoky flavor.  Traditional borscht usually contains potatoes, but I have substituted celery root instead.

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Winter Borscht

Makes 8 large servings

This is a hearty winter borscht served hot, and the bacon lends a wonderful smoky flavor. Traditional borscht usually contains potatoes, but I have substituted celery root and carrots instead. Continue reading

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Panang

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Panang – Thai Red Curry

Copyrighted 2013 by New Era Healthy Eating All Rights Reserved

Serves 6

This is one of my all time favorite recipes. The fragrance that arises from the spices, the contrasting colors, and the rich texture of the coconut on the tongue provides a multi-sensory experience. This is my comfort food! The coconut red curry is a great base for any type of meat or fermented soy product you would like to throw in for protein. I like to make the coconut soup base and throw in meat as I need it, for example, a half cup of cooked frozen baby shrimp put on the bottom of a bowl, and then ladle hot Panang on top. The hot soup defrosts the shrimp in a flash. Or maybe, stir-fried chicken/beef, pot roast, or maybe oven roasted chicken thighs thrown in whole. Easy!

Authentic Thai seasoning is what makes the dish, Galangal, Kaffir Lime Leaves, and Red Curry Paste.

Like what you see? The full recipe is now only available in my New Era Healthy Eating Cookbook. Here is the link to check out the cookbookHad you been an early subscriber, you would have received this recipe long ago when I was first developing it.  Sign up and then you never miss out on exclusive recipes delivered directly to your email box, or private Q&A’s, giveaways, blog post notices, and more! There is no cost to join.

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