Meal in a Bowl – chicken, noodles, spinach and thai ketchup

Today was a good day for soup, this one is fresh, low fat, flavorful  and healthy.


1 chicken (about 3 1/2 pounds), cut up and skinned

1 onion quartered

2 inch piece fresh ginger, peeled and sliced

1 inch piece of ginger , peeled and finely chopped

6 garlic cloves, smashed

2 garlic cloves, finely chopped

1 teaspoon black peppercorns

1 stalk lemongrass, cut into thirds and smashed

3 birds eye chili’s

2 limes, cut in half

3 kaffir lime leaves

2 tsp. fish sauce

2 Tbsp GF soy sauce

1/2 pound dried rice noodles

1 bunch fresh spinach, washed

1 cup cilantro

Thai hot chili sauce (Thai ketchup)




1. Place the chicken pieces in a large heavy soup pot and cover with cold water, bring to simmer.

2. Skim off any foam and add the quartered onion, smashed garlic, sliced ginger, peppercorns, salt and one piece of the smashed lemongrass. Reduce heat, cover partially and simmer for 40 minutes.

3. Skim any fat, remove the chicken pieces from the broth and allow to cool.

4. Strain the broth several times until it runs clear.

5. Coarsely shred the chicken and discard any bones or skin.

6.  Refrigerate the broth and the chicken separately for 3 hours.

7. Remove any fat from broth

To make the soup-

8. Remove chicken and broth from fridge, bring the broth to a simmer and add chopped garlic, chopped ginger, lemongrass, soy sauce, fish sauce, fresh squeezed lime juice, kaffir lime leaves and birds eye chili’s. Salt to taste.  Remove lime leaves and lemongrass before serving.

9. Cook rice noodles according to package instructions. Rinse with cold water and drain.

10. Just before serving, add the spinach to the simmering soup. Distribute noodles and chicken into serving bowls, ladle the simmering broth with spinach over top.  Dress with fresh cilantro, fresh squeezed lime and adjust taste with Thai hot chili sauce (Thai ketchup)

YUm YUm!






thanying salad

I’ve been sick with feverish flu-ish symptoms this week. Tonight I decided that I would cure myself with food. This salad suited my innermost anti-viral cravings.  I did not remove the seeds from my chili’s.  Be warned, your mouth will catch fire if you do this.  I didn’t mind the heat, I’ve been chilly all week. Serves 4


1/2 cucumber. halved, seeded and then coarsely diced.

4 small shallots, sliced

3 red chili’s seeded and sliced

2 Tbsp sucanat

4 Tbsp rice vinegar

fresh ground black pepper to taste

1/2 pound string beans, trimmed

2 tsp toasted sesame seeds for garnish

1/3 cup salted peanuts, finely crushed

3/4 pound cold, cooked chicken breast, cut into fine strips

3 carrots, cut into matchsticks

1 cup bean sprouts, rinsed

lettuce leaves for garnish

cilantro stems for garnish


1. Place the diced cucumber in a bowl.  Pound the shallots and chili’s into a paste using a mortar and pestle, then add sugar, vinegar and pepper.  (should taste sweet, sour, and salty)

2. Drop your beans into a pot of boiling water, remove after 2 minutes, rinse under cold water, drain and cut into pieces

3. Toss the cucumber with the pounded shallots and chili’s.  add the peanuts and fold this dressing into the chicken strips, beans, carrots and bean sprouts just before serving.

4. Arrange on a serving dish with lettuce leaves and garnish with cilantro leaves and sesame seeds.




Green Mango Salad & Thai mixed vegetable curry

OH this was a lovely meal.  I’m going to give detailed instructions on how to make your own Red Curry paste from scratch and also how to make your own vegetable stock from scratch.  If your so inclined, you could just buy pre-made versions.  I promise I won’t judge. The vegetable curry has fish sauce and is therefore not vegetarian.  The salad does as well.

Green Mango Salad-

Yum Ma-Maung



2 large green mangoes or hard unripe yellow mangoes

1/2 cup dried coconut

1 package soft leaf lettuce

2 Tbsp dried shrimp, pounded to a powder in a mortar and pestle

1 red onion, finely sliced

mint leaves and cilantro leaves


juice of 1 large lime

3 Tbsp fish sauce

2 bird’s eye chilies, seeded and finely sliced

2 Tbsp brown sugar


1. Cut your mangoes into slices (see here how to cut a mango if you have never done so before)

2. Warm a skillet on medium heat, dry fry your coconut until lightly browned. (about 2 minutes)

3. Mix your dressing ingredients in a bowl and stir well.

4. Line a serving bowl with lettuce leaves, then layer on the mango, powdered shrimp, coconut, onion. and mint and cilantro leaves.

5. Pour the dressing over the salad, toss and garnish with a bit more mint.


Thai mixed vegetable curry-


Gaeng Kari Pak

1 2/3 cups canned coconut milk

2 Tbsp red curry paste (*see instructions below)

2 tsp. ground tumeric

1 3/4 cups vegetable stock (*see instructions below)

1 1/3 pounds mixed vegetables: baby corn- halved, eggplant- cut into bite size pieces, carrots; cut into bite size pieces & zucchini; cut into bite size pieces

2 Tbsp fish sauce

3 lime leaves, finely shredded

1 basil sprig and 1 cilantro stem, leaves only


1. Heat wok on medium high, pour 1/3 of the coconut milk in and heat until bubbling. Add *curry paste and stir over moderate heat for a minute or so.

2. Add ground tumeric, remaining coconut milk and *vegetable stock to wok, bring to boil.

3. Add prepared vegetables, return to gentle boil, stirring constantly.  Add fish sauce, some of the lime, basil and cilantro leaves.

4. Simmer gently until vegetables are just cooked, adjust seasonings.

5. Serve hot in a bowl with coconut rice.


*Red Curry Paste-

10 red chilies, seeded and sliced

1/4 pound red onions, sliced

4 garlic cloves, sliced

3 lemongrass stems, lower stems only, bruised and sliced

1/2 inch galangal, peeled and sliced

4 cilantro stems

1-2 Tbsp vegetable oil

1 tsp. torn lime leaves

1 tsp. shrimp paste (oh stinky stuff!)

1 Tbsp coriander seeds

2 tsp. cumin seeds

8-10 black peppercorns

1 tsp. salt

1. Blend the chilies, onions, garlic, lemongrass, galangal & cilantro into a fine paste in a food processor, add the lime leaves & prepared shrimp paste.

2. Dry-fry the seeds for a few minutes then grind to a powder with the peppercorns using a mortar and pestle.  Add this and the salt to the paste in the processor.  Blend well. Spoon into a glass jar with lid and it will keep for a week in the refrigerator.


*Vegetable Stock-

1 1/2 pounds total combined weight of- white cabbage, carrots, celery, leeks and onions

8 cups water

1 tsp. salt

fresh ground black pepper to taste

4 tsp. tamari GF soy sauce

1/2 tsp. sugar


1. Discard the outer leaves & thick stalk of the cabbage and shred finely. Chop the carrots, celery, slice the leeks and cut the onions into quarters.

2. Place the prepared vegetables & water in a large saucepan. Add salt, pepper and bring to boil. Reduce heat, half cover and simmer for 40 minutes.

3. Strain through a fine strainer and return to saucepan. Boil 5 more minutes without lid. Stir in soy sauce and sugar.

4. Cool, then chill or freeze in batches.




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