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Chicken, Curries, Dinner ideas, Quick and easy recipes, Seafood, Soups & Stews

Green Thai Curry with Chicken, Shrimp and Snow Peas

Green Thai Curry is just a bit hotter than Red Thai Curry, however both taste similar. There are plenty different ways to make Thai curry, and that is because you can add just about any type of vegetable or meat protein to it.

However the techniques are always the same and the main ingredients always consists Coconut milk along with “Green Thai Curry Paste”, which already has the traditional ingredients of “Lemongrass”, “Galangal”, and“Kaffir lime leaves” and Bird’s Eye Thai chilies in it.

If you want more heat you can add more Bird’s eye thai chilies to the soup, however I recommend not to as it will be very hot. I just did in this dish for added color, and to make it pretty.

I like to also add a few frozen kaffir lime leaves to the curry, even though there is some in the paste I find it adds a nice touch. However if you prefer, you can squeeze the juice of half a lime in at the end instead.

So I will leave that up to you, frozen kaffir lime leaves can be purchased in bulk at many asian groceries. One bag typically lasts me well over 50 different curry meals, so it’s wise to pick up a frozen bag for whenever the thai curry craving hits.

Now if you are not familiar with all those ingredients, Bubba says don’t fret. You can simply find all these Thai ingredients at your local grocer right in the international aisle, typically sold in packages or jars (see picture) below for our favorite Green Thai Curry paste”.

Even though we use the premade “Green Thai Curry paste” in this recipe, which has crushed Kaffir lime leaves, I also like to add a few more kaffir leaves and I always keep them on hand in my freezer for whenever I am making anything Thai.

I find it really enhances the dish, however you do not have to since they are in the “Green thai curry paste” already and the lime squeezed in at the end adds that element of tang that is needed.

Once you get familiar with the basic ingredients of thai cooking, you will be shocked at how easy it is to prepare these Thai dishes at home. Literally you can have them on the table in under 30 minutes.

Feel free to add 1/2 a cup of chicken stock to create more of a broth if desired, otherwise just use the traditional coconut milk as listed in the directions/ingredients below.

 

Bubba recommends picking up this paste at your local grocer, it’s our favorite and goes a long way.

Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products. 

To make Green Thai Curry Chicken, Shrimp and Snow Peas.

  1. Start by washing your vegetables and set aside.
  2. Wash the chicken breasts, and slice them into thin pieces and season with salt and pepper
  3. In pot, wok or pan, heat up the coconut oil on medium high and in your “GREEN THAI CURRY PASTE” saute for 2 minutes till blended.
  4. Next add in your can of coconut milk and cook for another 5 minutes on medium-high.
  5. Add in your ginger/garlic paste, and cook for 2 minutes all together.
  6. Then add in your fish sauce, kaffir lime leaves, sugar and simmer for another 10 minutes over low heat.
  7. Add your “Snow Peas” and “Shrimp” and cook around 3 minutes over medium heat.
  8. Lastly, add in the juice of a whole lime.
  9. Serve with rice if desired.

 

*Optional ~ for more sauce add 1/2 cup of chicken stock.

*Optional ~ for extra heat add 1/2 a Bird’s eye chili to step 6.

*Optional ~ add one chopped roma tomato to step 8

 

Notes: 

  • Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products.
  • “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Green Curry Paste” can be found in most Supermarkets, Thai Green Curry paste has all the above ingredients in it needed to make this dish.
  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you’re going to use these for added flavor, make sure to bruise each item before adding to the pot.
  • Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes so proceed with caution.

 

 

 


 

 

I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

Chicken, Quick and easy recipes, Soups & Stews

Turkey Noodle Soup

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Well the holidays are coming to an end. And for most of us that means, having a leftover turkey in the fridge. Here is a great recipe to make, that utilizes the whole bird.

So you probably know how good homemade chicken noodle soup is, but have you tried homemade turkey noodle soup? Well then you are in for something special.

I will typically make a BIG pot of turkey noodle soup the day after the holidays or the night of. This way I am not wasting any food by utilizing the leftover turkey.

What I will do is fill a stock pot up with water and then I will put the carcass from my leftover Turkey inside. Then all there is to do is simply boil the bird for a good 30 minutes or more.

Then I will remove the bird and skim away anything that looks less appealing and use the remaining broth as my soup stock. Now there are plenty of ways to make this kind of soup, so I’m going to give you a few options here and let you decide what works best for you.

Really you cannot go wrong with making this soup, it’s healthy and also an excellent recipe to keep on hand after the holidays when you have leftover turkey. When I talk options, I mean you can decide what type of noodle to place in the soup and vegetables.

For the noodles there are thick or thin, large and small, options. So the type you use totally depends on what you prefer, however I do recommend using “egg noodles” because they are much lighter and work so much better in this kind of soup.

If you are feeling under the weather, feel free to add more garlic and onions to the stock as they carry antibacterial properties and have been proven to help people get better much faster.  I hope you give it a try and let me know what you think. Enjoy! 

 

Bubba has had enough excitement for one week and is now in a deep Turkey Slumber.

Note: If you have a leftover turkey, omit the chicken stock and boil your turkey carcass for one hour in 8 cups of water. And use the turkey stock in replace if the chicken stock. Also use the leftover white turkey breast instead of buying turkey breasts as that works great too for this soup.

 

I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it!You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

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Quick and easy recipes, Slow Cooker recipes, Soups & Stews, Vegetarian

Creamy Thai Pumpkin Soup

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This Creamy Pumpkin soup is healthy and easy to make. If is also sure to fill the air and kitchen with a nice aroma too. 

Just make sure before making this soup that you are using “Pumpkin puree” not “filling” for this one as there is a BIG difference in how this will turn out.

Also you can use any type curry for this kind of soup, however we do recommend this brand of “Thai Red Curry paste” below.

Because it has the flavorful spices of lemongrass, galangal and kaffir leaves in it that puts this soup into the Thai cuisines category.

Red Thai Curry paste can be found in pretty much any asian aisle in your local grocery store. So if you have not cooked with it before, we encourage you to give it a try.

The pumpkin works so well in this recipe, not to mention Looking for a purely vegetarian soup, just omit the chicken stock and use vegetable. Easy eh 🙂 Enjoy

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Chicken, Date Night, Dinner ideas, Slow Cooker recipes, Soups & Stews

Chicken Fajita Tortilla Soup (Slow Cooker)

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This is a super simple way to make a fresh bowl of Tortilla Soup, really there is not much to it. 

Start by cutting up your chicken breasts into bite size pieces, and saute them till lightly browned.

Next all you have to do is add everything else into the slow cooker, and let it do it’s thing.

Just be sure not to skip on the important ingredients (see pictures) below and you soon too will be in Mexican soup heaven! Serve hot, and garnish with shredded cheese and top with tortilla chips.

Don’t have a slow cooker, this can be done on the stove top as well, just allow it to simmer covered on low for 1 hour. Provecho!

 

 

 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

 

 

Dinner ideas, Meal Prep, Soups & Stews

Ukrainian Borscht

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Indulge in the rich and hearty flavors of authentic Ukrainian Borscht. Allow those delicious red beets come to life! And learn the secrets to creating a bowl of soup that will transport you directly to the heart of Ukraine.

Ukrainian Borscht soup can be also made with beef chunks if desired as well, You can find my recipe for Beef Borscht Soup here. 

Ukrainian Borscht soup is one of my favorite things to make going into the colder months. The bright red beets carry so many health benefits, it’s no wonder I feel so great after eating this. 

Traditionally borscht is made with chunks of beef, however you can omit that as I have in this recipe. I like this particular recipes because it REALLY highlight the beets and cabbage more than anything. 

I did make this soup with beef stock however as it does give a really nice broth however vegetable and chicken broth will work too. Whatever you have on hand!

CAN BORSCHT BE FROZEN

This recipe will make a fairly large pot of soup, so if you have any any leftovers “which is highly unlikely” then yes you can freeze it for another time. Think meal prep, make a big pot and store it away in the freezer for some healthy grab and go lunches!

HOW LONG WILL BORSCHT KEEP IN THE FRIDGE

Up to 5 days, the longer it is stored the deeper the flavors that will develop. However if you add meat to your soup, you will want to eat it up in 2 days.

WHO INVENTED BORSCHT 

Some people think Borscht soup originated in Russia, however it’s actually from the Ukraine. When searching the web and cook books, you will find there are several ways to make borscht.

I prefer it just like this, with my vegetables chopped up very finely as opposed to the chunky versions, after all this is a soup not a stew.

To do this you will want a food processor, which will saves you a ton of time otherwise you can use a grater to get the job done. Sunflower oil is traditionally used also, so if you have some on hand I recommend using it.

I hope you like this recipe for authentic borscht soup, it’s my favorite way to make it.  

Also you can save yourself allot of time and hassle by letting your food processor chop up your beets and cabbage. Also this will gives the soup a great consistency, leaving it very creamy vs chunky.

HOW TO MAKE BORSCHT SOUP

Borscht can be made several different ways, so it all comes down to personal preferences. But one thing is for certain, you want to use beets. Fresh is always best, however pre frozen can work too. 

Example: Borscht Soup can be made vegetarian or not. Also it can have cabbage, carrots, red beans and potatoes in it or not.

  • Can be made with large SLICES OF BEETS, see recipe here > Creamy Beet Soup
  • Can also be made with sausage, chopped potatoes and kidney beans, see that recipe here > coming soon.
  • Can be made with Beef, see that recipe here > Beef Borscht

Welcome to borscht heaven!

BORSCHT HOW TO SERVE

Serve alongside some crusty bread and  a dollop of sour cream if  desired! Fresh dill also goes very well in the soup or on top of each bowl served. 

Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you.

Love BORSCHT?

Check out my other recipes here for Beef Borscht & Creamy Beet Soup.

Love BEETS?

my Air Fryer Beets & my oh so popular Beet Feta Salad

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Chicken, Quick and easy recipes, Seafood, Soups & Stews

Thai Chicken & Shrimp Soup (Tom Yum Goong)

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Thailand’s most famous soup recipe is healthy and simple to prepare. However if you’re not accustomed to cooking Thai food Bubba explains, then you’re going to have to source out some ingredients to make this recipe. Nice thing is that once you find them, you can store them and reuse them for creating this recipe or a number of other Thai recipes which call for similar ingredients. Its completely up to you if you want to cook this soup the traditional way using “Galangal”, “Lemongrass”, and Kaffir Leaves which most Asian food stores carry OR you can purchase a bottle of “Tom Yum paste” which most major groceries stores carry and this soup will turn out just as great. If you’re going to make it the more traditional way then Bubba recommends buying the “Galangal”, “Lemongrass”, and Kaffir lime leaves frozen because this way you will get twice the amount and then you will have plenty extra in stock for the next time to make this soup. You will find the two different cooking methods below.

Kitchen Essentials:

To make the Soup:

Start by preparing the paste:

  1. You can either use the store bought “Tom Yum Paste” or make it yourself.
  2. To make yourself, start by tearing the “Kaffir lime leaves” in half to release there flavor. Then slice the bottoms of the lemongrass stalk off and peel away any dried outer layers. Then smash with a rolling pin to soften the stalk which will release the flavors. Cut open your “Thai Bird’s Eye Chilies” (wear gloves as there hot) and remove the seeds, or use “Red Thai Chili Paste” in replace of. And then also tear the “Kaffir lime leaves” in half to release there flavor too, and set aside it all aside.

The Stock:

  1. You will need the heads and shells of 15 prawns. Fry the prawn shells (with some olive oil) in a stockpot until pink, then add your four cups of Chicken Stock and bring to boil. Simmer covered on medium ~ low for 5 minutes, and discard shells. You can also add more shrimp shells/heads if you want a stronger shrimp stock.

The Soup:

  1. Soak your Vermicelli rice in warm water for 10 minutes, drain and set aside.
  2. Wash your Chicken thoroughly, slice and add it to the stock.
  3. Now put the bruised “kaffir limes leaves, lemongrass and galangal slices” or “Tom Yum Paste” in a pot and simmer over low heat for 15 minutes (never allowing it to boil) until the liquid is infused with all those delicious Thai flavors. Then remove the lemongrass, and galangal slices and discard.
  4. Next, add in the Vermicelli noodles, your shrimp, and then either the “Thai Bird’s eye chilies” or “Red Thai Chili Paste” cook till the shrimp is no longer pink.
  5. Remove from heat and stir in the cilantro and lime juice. Serve immediately

In Thailand Tom Yum soup is served with rice and or another Thai dishes. However I like to add Vermicelli noodles to this soup and it becomes a meal.

Notes:

  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • Lemongrass, Galangal and Kaffir lime leaves along with Thai Red Chili Paste can be found in most Asian grocery. And Tom Yum Soup Paste, can be found in most Supermarkets.
  • What I do is buy my “Lemongrass”, “Galangal” and “Kaffir lime leaves” in frozen packs that my Asian grocery carries. This lasts much longer, and enables me to make this soup a few dozen times before I need to restock.

 

I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear how it turned out! You can post a review/picture below or via Instagram and let me know. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!