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.

Lentil Quinoa Bowl

Earlier this year, Panera Bread introduced a few noodle bowls, this being one of them. To my dismay, they don’t give out their recipes so I recreated it myself! It’s really delish and comforting. The broth is easy to make and you can add a protein, like egg or chicken. I like a little heat in my soup so one Thai chili pepper is all you’ll need. Trust me, you won’t be able to tell if it’s take-out from Panera or home made!

Lentil Quinoa Bowl
 
Author:
Serves: 4
Ingredients
  • 3 cups water
  • 5 dried shiitake mushrooms
  • 5 sun dried tomatoes
  • 3 cloves garlic, crushed
  • 2 tablespoons miso paste, more to taste
  • 3 tablespoons soy sauce, more to taste
  • 1 Thai chili pepper, seeded and sliced
  • Juice of ½ a lemon
  • Handful chopped cilantro
  • 2 tomatoes, diced
  • ¼ cup cooked quinoa
  • ¼ cup cooked French green lentils
  • 1 cup chopped frozen kale
  • Fresh, torn baby spinach leaves
  • One cooked egg, sliced
  • One slice of lemon
Instructions
For the Broth
  1. In a heavy stock pot, combine together water mushrooms, sun dried tomatoes, garlic, miso paste, soy sauce, chili pepper and lemon juice. Bring to a boil and let simmer for 20 minutes. Strain, reserving liquid. Put broth back into pot and keep warm. Add cilantro.
  2. Meanwhile, cook the quinoa and lentils separately according to package directions. Combined once cooked and set aside to cool. Add kale to broth and cook 3 minutes. Take pot off heat.
To Assemble
  1. In a large soup bowl, place ¼ cup quinoa/lentil mixture at bottom of bowl and top with torn spinach. Ladle broth on top. Garnish dish with egg slices and slice of lemon.
Notes
French green lentils are firmer than regular lentils and maintain a nice green color. I have found them available at Whole Foods and Fresh Market.

Adapted from: Panera Bread

Soba Noodle Salad

I am definitely not a vegetarian, but this colorful noodle dish fulfills my craving for a healthy, filling salad! Buckwheat (soba) noodles can be found in most grocery stores in the Asian section. All you have to do is add the dressing and veggies. This salad has just the right amount of heat. Served cold or at room temperature, it’s perfect as a side dish also. Craving a little protein? Add in shrimp, chicken, or tofu and you’ve got one amazing meal!

Soba Noodle Salad
 
Author:
Serves: 4
Ingredients
  • 8 ounces of soba noodles
  • 1 tablespoons sesame oil
  • ¼ cup reduced sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh grated ginger
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey or agave nectar
  • Lime juice from ½ lime
  • 2 large garlic cloves, minced
  • 1 tablespoon red pepper flakes
  • ½ yellow pepper, seeded and chopped
  • ½ red pepper, seeded and chopped
  • 1 large jalapeno pepper, seeded and chopped
  • 3 green scallions, thinly sliced
  • Fresh chopped cilantro
  • 1 tablespoon toasted sesame seeds
Instructions
  1. Cook soba noodles according to package directions. Drain well and let cool. Place noodles in a large bowl. In a small bowl whisk together sesame oil, soy sauce, fish sauce, ginger, peanut butter, rice wine vinegar, honey, lime juice, minced garlic, and red pepper flakes. Pour sauce over noodles and toss well to coat. Toss in peppers, scallions, cilantro and sesame seeds. Serve as a cold salad.
Notes
To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don't overcook.