Thai-Riffic Recipe

Healthy Bariatric Recipe

THAI-RIFFIC

 

I love to cook – this is no secret.  Since losing weight eight years ago, one of my favorite things to do to stay healthy and maintain my weight is to take my favorite foods and make them at home. Even though I like to think of myself as an adventurous eater, I’ve recently come to realize that I’m not nearly as fearless in the kitchen as I’d like to think when it comes to cooking. Considering that I didn’t really start cooking for myself until about eight years ago, I guess it’s pretty impressive that I have the repertoire that I do.  Still, I have moments when I realize that I really need to push myself to expand that and try new things all the time.

 

Last week I decided to just that, and I’m so glad I did.  Like a lot of people, I’m a huge fan of Thai food, but I’ve rarely experimented with cooking it because I’ve always thought that because of it’s depth of flavor it would be really difficult and time consuming(and I’d likely screw it up).  I was flipping through several of cooking and food-related magazines and there just happened to be several Thai soup recipes and I decided to just go for it.  I didn’t even bother to read the directions, I just went ahead about bought the ingredients I didn’t have and decided I’d set aside a night to try and make a lighter version of an already fairly healthy soup.

 

People:  I have no idea why I waited so long. To make a delicious curry based soup is super-easy. Crazy-easy. Delicious-easy.

 

Here’s my lightened curry based broth version for you.  This broth is crazy delicious on it’s own, but you can add anything you like to it.  Use shrimp or chicken to add extra protein, and  add rice noodles if you’d like to make it a noodle bowl.  This literally takes less than 30 minutes to make, but tastes like it took hours.  If you have leftover chicken or seafood, just toss it right in.  It’s delicious!

 

THAI COCONUT CURRY BROTH SOUP:

 

Ingredients:

 

2 tablespoons coconut oil

2 shallots, sliced

1 lime  – zest the lime and keep the zest separate (you’ll be using both the zest and the lime juice)

3 cloves garlic (jarred minced garlic is also fine in a pinch!)

3-4 tsp fresh grated ginger – fresh is a must!

2 tbsp of red OR green curry paste – your choice!

4 cups reduced sodium chicken stock

2 cups of water

2 tbsp fish sauce

1 can unsweetened lite coconut milk

2 tbsp fresh chopped cilantro

2 tbsp fresh chopped green onion

 

Directions:

 

  1. Heat the coconut oil in a dutch oven or large pot
  2. Crisp up the shallots until golden brown.  Remove shallots and reserve for later. You will use these as a garnish.
  3. Now add the garlic, ginger, and the curry paste to the dutch oven and warm/cook for one minute.
  4. Add chicken broth, fish sauce, 2 cups of water, lime juice, and lime zest.  Bring to a boil.
  5. Reduce the heat and add in the lite unsweetened coconut milk
  6. At this point – add in pre-cooked protein if you like!
  7. Bring back to a boil and let cook for 2-3 minutes.
  8.  (If adding rice noodles, add in now and let cook for another 2-3 minutes boiling until noodles get soft.)
  9. Spoon into bowls and top with cilantro, green onions, and crispy shallots.
  10. Enjoy!

 

You’ll feel like you’re eating take-out from a fancy Thai restaurant, but it’s SO easy to make at home.  Even better, reheating and re-serving tastes better every time.  This makes six yummy and healthy servings – so enjoy!  If you make this, please let me know if you liked it!

 

To see this picture on Taunia’s Instagram, click HERE.

 

Diva Taunia is a professional musician, foodie and wanna-be chef. She is a born and bred Boston-girl now living in Los Angeles with husband (also a professional musician) and dog Julip.  You can follow her antics on her Instagram account @divataunia or on her website at www.divataunia.com.