Hi All!
This week I have some healthy and comforting cold-weather recipes for you! My Thai Carrot and Coconut Soup is rich and warming and pairs perfectly with my Veggie Noodles with Lime Sauce and Ginger Turmeric Salmon. I hope you get a chance to try them!
Veggie Noodles in Lime Sauce
· 1 package dried vermicceli or soba noodles, cooked to package instructions
· 4 medium carrots, julienned or spiralized
· 2 large zucchinis, jullienned or spiralized
· 1 bunch mint, chopped
· 1 cup salted peanuts, chopped
· 1 cup lime juice
· ½ cup fish sauce
· 3 tablespoons palm sugar
· 4 tablespoons sesame oil
1. In a large bowl, whisk sesame oil, palm sugar, fish sauce,
and lime juice.
2. Add in noodles and julienned vegetables and mix well with
dressing. Serve sprinkled with chopped mint and chopped peanuts.
Creamy Thai Carrot and Coconut Soup
· 1 large shallot, chopped
· 1 large clove of garlic, chopped
· 2 stalks celery, chopped
· 1-inch piece of ginger, grated
· 1-inch piece turmeric, grated
· 8 large carrots, chopped
· 1 cup butternut squash, peeled and cut into cubes
· Juice and zest of 2 limes
· 1-2 tablespoons fish sauce
· 1 can light coconut milk
· 4 cups vegetable broth
· Salt, pepper and garlic salt to taste
· Thai basil leaves, chopped
1. In a large soup pot, sauté shallots, celery, ginger and turmeric in a bit of oil for about 6 minutes or until soft.
2. Add in the garlic and carrots and seasonings such as garlic salt, pepper and salt.
3. Add in the vegetable broth and simmer until carrots are tender.
4. Blend using a high-speed blender or immersion blender. Add coconut milk, fish sauce, lime juice and zest and adjust seasonings.
5. Serve with Thai basil leaves
Ginger & Turmeric Salmon
· 1 piece of salmon or (chicken thighs) per person
· 4 cloves garlic, chopped
· 1 piece lemongrass, cut lengthwise.
· 1-piece turmeric
· 1-piece ginger
· 1 tablespoon Thai curry paste or powder
· 1 can light coconut milk
· 3 tablespoons fish sauce
· Salt and pepper to taste
· Herbs such as cilantro, mint or basil for garnish
1. Sauté minced garlic, ginger and turmeric in coconut oil over medium-low heat for a couple of minutes, taking care not to burn the garlic.
2. Salt and pepper salmon on both sides.
3. When fragrant, add in a bit more oil and salmon pieces. Allow to brown for a couple of minutes on each side and gently remove from the pan onto a plate.
4. Add the coconut milk, fish sauce, and curry and stir well to incorporate and adjust seasonings if necessary.
5. Add in the salmon as well as the lemongrass and allow to braise for a few minutes in the coconut curry until fish is fully cooked.
6. Serve sprinkled with a few fresh herbs on top.
· 1 piece of salmon or (chicken thighs) per person
· 4 cloves garlic, chopped
· 1 piece lemongrass, cut lengthwise.
· 1-piece turmeric
· 1-piece ginger
· 1 tablespoon Thai curry paste or powder
· 1 can light coconut milk
· 3 tablespoons fish sauce
· Salt and pepper to taste
· Herbs such as cilantro, mint or basil for garnish
1. Sauté minced garlic, ginger and turmeric in coconut oil over medium-low heat for a couple of minutes, taking care not to burn the garlic.
2. Salt and pepper salmon on both sides.
3. When fragrant, add in a bit more oil and salmon pieces. Allow to brown for a couple of minutes on each side and gently remove from the pan onto a plate.
4. Add the coconut milk, fish sauce, and curry and stir well to incorporate and adjust seasonings if necessary.
5. Add in the salmon as well as the lemongrass and allow to braise for a few minutes in the coconut curry until fish is fully cooked.
6. Serve sprinkled with a few fresh herbs on top.