Tom Yum Soup with Chicken & Shrimp

Your palate will be singing with this traditional Thai seafood soup! Known for it’s spicy and sour flavor, and fragrant spices and herbs, shrimp is usually the main ingredient. I’ve changed it up a bit with the addition of chicken. But any seafood or protein will do. This soup is a staple in most Thai restaurants and I’ve taste-tested quite a few. My version is a healthy alternative to Tom Yum soup made with full-fat coconut milk. Make sure to read the ingredients before ordering when dining out. Or, just make this easy, healthy version at home!

Tom Yum Soup with Chicken & Shrimp
 
Author:
Serves: 4
Ingredients
  • 1 tablespoon canola oil
  • 2 stalks lemon grass, white soft insides only, coarsely chopped
  • 1 tablespoon grated fresh ginger
  • 1 small onion, chopped
  • 2 Thai chili peppers, seeds removed and sliced
  • 3 cups reduced sodium chicken broth
  • Zest from ½ lime
  • ¼ cup freshly squeezed lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons sugar
  • 2 kaffir lime leaves (fresh or dried)
  • 2 tablespoons sambal oelek (red chili paste)
  • 1 small can diced tomatoes, drained
  • 4-5 button mushrooms, sliced very thinly
  • Handful of snow peas
  • 1 small can water chestnuts, drained
  • ½ pound boneless skinless chicken breast, sliced very thinly
  • ½ pound shrimp, peeled and deveined
  • 5-6 large basil leaves, chopped
Instructions
  1. In a small pan, heat oil and add lemon grass, ginger, onion and chili peppers. Cook until just soft. Set aside.
  2. In a large saucepan, combine chicken broth, lime juice, lime zest, fish sauce, sugar, and kaffir lime leaves. Bring to a boil and reduce to a simmer for 15 minutes. Remove kaffir lime leaves. Add in sambal oelek, tomatoes, cooked vegetables, mushrooms, snow peas, and water chestnuts. Simmer for another 5 minutes.
  3. Add in chicken and shrimp cooking until just done, about 2 minutes, taking care not to overcook. Ladle into soup bowls. Top with fresh basil to garnish.
Notes
Can be served over rice noodles. Sambal oelek and kaffir lime leaves (fresh or dried) can be found at specialty Asian markets and select grocery stores.

Chicken Tikka Masala

Main, Poultry | January 16, 2016 | By

This popular Indian dish may have originated in Britain, but is served all over the world! The chicken is traditionally baked in a tandoor oven, but we present the easier preparation here. Although, if you have a tandoor oven, then by all means! This dish’s creamy tomato base is combined with very aromatic spices that will overwhelm your senses. Serve with basmati rice and a side of Indian naan bread for dipping.

Chicken Tikka Masala
 
Author:
Serves: 6
Ingredients
  • 4 boneless skinless chicken breasts
  • ⅓ cup plain Greek yogurt
  • 1 tablespoon chickpea flour
  • 1 tablespoon crushed garlic
  • 1 tablespoon grated fresh ginger
  • ½ teaspoon chili powder
  • 1 teaspoon ground coriander
  • 2 ½ teaspoons ground cumin, divided
  • ½ teaspoon garam masala
  • ½ teaspoon ground turmeric
  • 2 tablespoons canola or vegetable oil
  • 1 large garlic clove, finely chopped
  • 1 red Thai chili pepper, seeded and finely chopped
  • 2 teaspoons ground paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 14 oz. can chopped tomatoes
  • 1 ¼ cups heavy cream
  • Salt & pepper to taste
  • Fresh chopped cilantro for garnish
  • ½ cup chopped cashew nuts for garnish
  • 3 cups cooked basmati rice
Instructions
Marinate the chicken
  1. Preheat oven to 375 degrees. In a medium sized bowl, combine Greek yogurt and chickpea flour. Beat with a fork until well blended and smooth. Add in the garlic, ginger, chili powder, coriander, ½ teaspoon cumin, garam masala, and turmeric. Mix thoroughly. Place chicken in the marinade and chill in refrigerator for 4 to 6 hours, or overnight. Return to room temperature before cooking.
  2. Remove chicken from marinade (reserve remaining marinade) and bake chicken pieces in oven for 10 minutes. Baste chicken with reserved marinade and bake another 10 minutes until pieces are done. Transfer chicken to a dish, cut into bite sized pieces and set aside.
Make the tikka masala
  1. Melt the oil in a large skillet with a lid over medium heat. Add the garlic and chile pepper and stir-fry for 1 minute. Stir in remaining cumin, paprika, and salt & pepper to taste and continue stirring for about 30 seconds.
  2. Stir in the tomatoes and cream into the skillet. Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring frequently, until the liquid reduces and thickens.
  3. Add the chicken pieces to the skillet, cover, and let simmer for 3 to 5 minutes, until the chicken is heated through. Garnish with cilantro and cashew nuts, and serve with cooked rice.
Notes

Honey Garlic Chicken Wings

Poultry, Starters | January 15, 2016 | By

My sister-in-law, Cathy, has been making these finger-licking wings for years and I just had to share it with you. Because, who doesn’t love chicken wings? And who needs a sporting event as an excuse to serve them? You can make them as saucy as you wish! Serve them as a starter or as a main. Serve them with ranch or blue cheese dressing, or serve them over rice. You’ll find yourself reaching for this recipe during football season and beyond!

Honey Garlic Chicken Wings
 
Author:
Serves: 6
Ingredients
  • 3 lbs. chicken wings and drumettes, rinsed and patted dry
  • 1 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • ½ cup honey
  • ¼ cup reduced sodium soy sauce
  • 4 tablespoons brown sugar
  • 2 tablespoons garlic powder
  • ¼ cup ketchup
  • ½ teaspoon dried mustard
  • ⅛ teaspoon Tabasco sauce
  • Sesame seeds for garnish
Instructions
  1. Preheat oven to 400 degrees. Season chicken generously with salt, pepper, and paprika. In a large bowl, combine all other ingredients and marinate chicken in mixture either in the bowl or a large ziplock bag for at least 30 minutes or overnight in the refrigerator. Place chicken in a single layer on a cookie sheet or disposable pan, reserving marinade, and bake at least 1 to 1 ½ hours until nicely browned and cooked through.
  2. Meanwhile, bring reserved marinade to a boil in a small sauce pan while chicken is in the oven. Reduce heat and simmer marinade for 3 to 4 minutes. Halfway through the cooking process, baste the wings with the marinade at least two times. Sprinkle wings with sesame seeds while hot and ready to serve. Serve with your favorite wing sauce on the side.
Notes
Adapted from: Cathy Schwartz