Tom Kha Gai – Thai Ginger Chicken Dumpling Soup


This is a Thai-style Tom Kha Gai soup. Thai translation: Tom (Spicy), Kha (Galangal), Gai (chicken). If you’re wondering what the heck Galangal is…it’s a Thai root spice very similar to ginger, however the flavor is quite unique. If you’re in a bind and can’t get your hands on it, you can use root ginger for this recipe instead, but if you can, go for the galangal – it’s the traditional ingredient for this soup. I’m going to call this “Thai Ginger Chicken Dumpling Soup” because the green curry chicken balls remind me of dumplings — and chicken ‘dumplings’ sound better than chicken ‘balls’. Moving on

My recipe yesterday for the Thai Red Curry Fish Balls actually inspired this one — both recipes are prepared exactly the same way and both can be used in soups, a top a veggie stir fry, in salads, the options are endless.

This soup is simple to make, and a healthy and much¬†lighter version to your traditional Thai curries. The key I’ve found in my Thai cooking is to have all the veggies prepared first and ready to throw in at the last minute. I don’t actually add the mung bean sprouts OR shredded carrot until the very last second, so they’re virtually uncooked. So much better that way – overcooked Thai food = gluggy. Continue reading

Advertisements

Cream of Beet Summer Soup ~ 100% RAW/VEGAN


I’m going to try and keep this as short and sweet as I can, because the sooner you get this recipe, the better!

This is what I made today for lunch! As I mentioned in my previous post, since I finished my detox I’ve decided to eat a lot more raw LIVE foods… 60-70% RAW is my daily goal, so recipes like this make it super easy. This was incredibly delicious, surprisingly filling, and the combination of flavors… well, you just have to try this for yourself!¬† Continue reading