This week’s menu was inspired by some of my go-to-gals @RachelRay and @ToscaReno.
Clean eating + Fresh produce + worldly travels=deliciousness.
Each meal is simple, loaded with flavour, good for the body and good for the soul!
For even more delicious recipes and meal ideas, check out EVERYDAY GOURMET
From Malaysia, this wonderfully spicy and creamy soup is a well-kept secret. This soup can also be made with chicken only.
4 cups (1 L) homemade or low-sodium chicken stock
2 tsp (10 mL) extra-virgin olive oil
3/4 lb (350 g) chicken breast fillets, trimmed and cut into thin strips
1 1/2 oz (40 g) Thai red curry paste
1 cup (250 mL) coconut milk
2 kaffir lime leaves, finely shredded (optional)
1/2 lb (225 g) brown rice vermicelli noodles
2 green onions, finely sliced on the diagonal
1 cup (250 mL) bean sprouts
2 Tbsp (30 mL) firmly packed fresh coriander, mint leaves, or combination
1 lime, cut into wedges
Sambal chili paste to taste (optional)
Pour stock in pan and bring to a boil.
Heat oil in large saucepan; brown chicken in batches; reserve. Add curry paste to saucepan and cook for 1 minute over medium-high heat, stirring continuously until fragrant. Add stock, coconut milk, and kaffir lime leaves (if using). Bring to a boil, then reduce heat to simmer for 10 minutes.
Bring large pot of water to a boil. Crush noodles lightly with fingers and add to pot; stir to prevent noodles from sticking. Cook for 5 to 7 minutes or until noodles are cooked. Drain well.
Divide noodles and chicken among 4 bowls and pour hot soup over. Add garnishes and serve immediately.
Each serving contains: 492 calories; 32 g protein; 16 g total fat (11 g sat. fat, 0 g trans fat); 53 g carbohydrates (1 g sugars, 4 g fibre); 482 mg sodium
source: “International Soups”, alive #360, October 2012
About the Author
After a successful corporate career, Céline Turenne decided to follow her passion and enrolled in cooking school. SHe advocates home cooking as a healthy lifestyle choice.