I’m the one that submitted this recipe and I just wanted to add a little note: If you can’t find lemongrass, most stores carry lemongrass paste. It’s not as good as fresh lemongrass, but at least you will get some of the flavor. Also, I’ve discovered that adding basmati rice that is a little toasted or crispy adds another really great element to this soup. One more thing, my recipe calls for minced lemongrass because we like the texture and crunch of it.
However, some people might not, so you can just put the whole stalks in a take them out when ready to eat. Thanks for all the great reviews! EDIT: My recipe calls for 2 teaspoons of curry paste because I used incredibly spicy paste. Lately I am not able to find that particular brand and most red curry pastes on the market are not very spicy. So add to taste and according to how spicy the paste is that you have.
Holy smokes, this was AWESOME!!! My boyfriend snarfed it, and I loved it, too. My sister wasn’t too hot about the chunks of lemongrass. I liked them, but if they bother you, you can always buy lemongrass paste, I suppose. Anyways, this was fast, easy, and total comfort food. Great recipe!
I used only 2 cans of coconut milk and this was still too much (I love coconut anything). Next time I would only use one and would also add waaay more lime juice (to give it that sweet and sour Thai flavour), more lemongrass, and possibly some lime leaves and fresh Thai chilies. I also added two heads of bok choy to make it more of a meal, which turned out well. UPDATE: I have a new way of making this soup that has put it in regular rotation. Skip the oil, slice the ginger and lemongrass and throw all ingredients in the left column, plus 4 cups water in a large pot.
Let simmer for a bit while you prep the rest, then scoop out the ginger and lemongrass with a slotted spoon. Add regular mushrooms (not shiitakes) and 1 can of coconut milk. After mushrooms have softened a bit add a package of vermicelli rice noodles. When the noodles are done, throw in a small package of whole snap peas, prawns, and lime juice and turn off the heat. Let it sit for a couple of minutes until the prawns are cooked and the peas are bright green. Top with cilantro and serve.
1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
1/2 pound fresh shiitake mushrooms, sliced
1 pound medium shrimp – peeled and deveined
2 tablespoons fresh lime juicesalt to taste
1/4 cup chopped fresh cilantro.
Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
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Crunchy Chicken Fingers Recipe
Chicken fingers with crunchy chip coating. Great with bbq sauce. My 3 year old helps crush the chips. Very easy to make!
Preheat oven to 400 degrees F (200 degrees C).
Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.
Grilled Cassava Flour Pizza Crust
Grilled paleo pizza that is super fun and an interactive meal. Top with your favorite toppings.
Preheat grill for medium heat and lightly grease the grate.
Mix water, coconut sugar, and yeast in a measuring cup until well combined. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add avocado oil, salt, and Italian seasoning; stir well.
Combine cassava flour, arrowroot powder, and gelatin in a bowl. Pour in yeast mixture; stir with a wooden spoon until well combined. Add more cassava flour as needed, 1 tablespoon at a time, until a dough forms.
Divide dough into 4 equal portions; knead and shape into balls. Dust a piece of parchment paper with arrowroot powder; place 1 dough ball on top and generously dust the top. Cover with another piece of parchment paper; roll out into a 4-inch pizza crust. Repeat this step with remaining dough balls.
Remove top parchment paper. Grease top of each crust with coconut cooking spray; flip and place crusts on the grill, greased-size down. Cook until golden brown, about 7 minutes.