Tom Yum Soup with Coconut Milk

This is a shot (distant mind you - but look at the pretty table Elisabeth!) of the Tom Yum soup we also cooked up for New Years Eve (see post below). Delicious and it felt really warming and healthy. Couldn't find lime leaves so I just squished in a dose of juice, and the Superstore actually carries lemongrass (I guess people brew tea from it). We used a whole can of coconut milk, pre-cooked shrimp, no sugar and put broccoli in as well. This recipe is from Darlene Schmidt. You can view the original post here.

Ingredients:

4 cups chicken stock

1 stalk lemongrass, lower 1/3 minced (for instructions on how to prepare lemongrass, see link below)

3 kaffir lime leaves (available fresh or frozen at Asian food stores)

12-14 medium or large raw shrimp, shelled

2 Tbsp. fish sauce

1-2 small red chilies, minced OR 1/2 tsp. dried crushed chili (to taste)

3 cloves garlic, minced

a handful of cherry tomatoes

generous handful fresh shiitake mushrooms, sliced thinly

1 green and/or red bell pepper, sliced

1/2 can coconut milk (or more to taste)

1/3 cup fresh coriander, roughly chopped

optional: additional red chilies, OR Nam Prik Pao Chili Sauce (1-2 tsp.)

optional: 1 tsp. brown sugar, and a sqeeze of lime juice

Preparation: For instructions on how to buy, prepare, and cook with lemongrass, see: All About Lemongrass.

Pour stock into a deep cooking pot and turn heat to medium-high.

Add processed lemongrass to the pot, including the parts of the lemongrass stalk you didn't slice. Boil for 5 minutes, or until fragrant.

Add garlic, chili, lime leaves, and mushrooms to broth. Continue cooking for another 5 minutes.

Add shrimp, bell pepper, and cherry tomatoes. Cook 5-6 minutes, or until shrimp is pink and plump.

Turn down the heat to low and add 1/2 can coconut milk plus fish sauce.

Taste-test the soup for spice and salt, adding more chili and/or fish sauce (instead of salt) as desired. If too sour for your taste, add 1 tsp. brown sugar; if too salty, add a squeeze of lime juice. Add more coconut milk if you want your soup richer/creamier, or if it's too spicy for your taste.

Serve in bowls with fresh coriander sprinkled over. Enjoy!!

Easy Crockpot Thai Pork

We cooked Thai food for New Years Eve. I went online and found some easy recipes. This was the favourite (posted by Marky90), and I don't even like meat. It makes the house smell insanely delicious. Serve over rice, rice noodles or whatever you prefer. Also shown is the homemade pineapple fried rice.

Ingredients

1 (2-pound) boneless pork loin, trimmed of fat and cut into 4 pieces
2 large red bell peppers, cored, seeded, cut into strips
1/3 cup prepared teriyaki sauce
1 cup chicken broth
2 tablespoons rice vinegar
1 teaspoon dried red pepper flakes
2 cloves garlic, minced
1/2 cup creamy peanut butter
For serving:
Cooked rice
1/2 cup chopped green onions (white part and half of dark-green stalks)
1/4 cup chopped dry-roasted peanuts
2 limes, cut into 8 to 12 wedges

Directions

Place pork, bell peppers, broth, teriyaki sauce, rice vinegar, red pepper flakes and garlic in cooker. Cover and cook on low setting until pork is fork tender, 8 to 9 hours.

Remove pork from cooker and coarsely chop. Add peanut butter to liquid in cooker; stir well to dissolve peanut butter and blend with liquid to make the sauce. Return pork to sauce and toss to coat the meat.
Serve in shallow bowls over hot rice. Sprinkle with green onions and peanuts. Pass lime wedges, to serve with this wonderful dish.
P.S I like to steam Snap Peas and add to this......!!