Thai Pea Soup

Thai Pea Soup

1 tbsp coconut oil, or oil of choice
2 tsp chopped garlic (about 2 cloves)
1 tbsp green curry paste
1 tbsp tamari/soy sauce or fish sauce(optional)
1 tsp cumin
1/2 tsp cayenne pepper ( optional)

32oz. frozen peas (1 large bag)
4 cups chicken or vegetable stock (1 box)
Salt and pepper, to taste
(makes about 7 cups)

Heat coconut oil in a large stockpot on medium heat. Add garlic to heated oil and sauté for one minute. After you have sautéed the garlic, add 2 tablespoons of stock, curry paste, cayenne, cumin, tamari and heat one more minute, stirring frequently. Add the rest of the stock to the pot and bring to a boil. Add the peas, and bring back to a boil. Take the pot off the heat and cool for a few minutes. Purée with a food processor or blender until smooth and pour back into the pot. Reheat before serving.

I named this soup Thai Pea Soup because of the green curry paste and fish sauce. The original recipe called for a medium onion and just the cumin, but I didn’t have an onion so I used green curry paste. Why? Because it’s got enough flavor to take the place of an onion. Why paste instead of powder? I had it in my fridge, and I think it’s tastier than the curry powders I have tried. Why green curry instead of red? The red curry paste contains dried shrimp and I’m allergic to shrimp.
The fish sauce added great depth and flavor to the soup, but I don’t think I’ll use it again. Unfortunately, fish sauce kind of smells like a foot when reheated. Not a very appetizing smell. Using soy […]

By |2017-09-06T15:56:27-07:00February 19th, 2013|Blog, Recipe|Comments Off on Thai Pea Soup

Cranberry Chicken Salad

Cranberry Chicken Salad

1 cup nonfat Greek yogurt
2 tbsp apple cider vinegar
2-4 tbsp mayonnaise
1 medium pink lady apple, finely chopped
1/3 cup dried cranberries
1/3 cup chopped nuts
1 tbsp rosemary, minced
2 boneless, skinless chicken breast, cooked and shredded or cubed (i used lime crockpot chicken)
Salt and pepper, to taste
(makes 4 large or 6 small meals)

Mix wet ingredients together first, then add to dry ingredients!

What I love most about this recipe is how fast and easy it is to prepare.  Aside from the time it took to cook the chicken, I was able to throw this salad together in about 15 minutes. Most of the ingredients are shelf stable items that you probably have in your pantry right now! For the chicken I used half a batch of crockpot chicken, but next time I think I’ll just use canned chicken. Can’t get much easier than that! This is a great meal make on Sunday to have for lunches during the work week.
Jesse added chopped pickle to his, but I don’t like pickle mixed in with my food. Instead, I had a pickle alongside my salad. The flavors were good together, so I bet it would be tasty mixed in the salad if you like that sort of thing. Or you could sub pickle juice for the apple cider vinegar if you didn’t have any of the vinegar on hand. Don’t like apples? Try grapes instead!
Just a few more tips…
When I first made this recipe, I didn’t wait for the chicken to cool and I didn’t use any mayonnaise. Big mistake. Make sure the chicken has cooled down, and use the mayo. Otherwise, the salad is just too dry. Anyway, have […]

By |2017-09-06T15:56:28-07:00February 19th, 2013|Blog, Recipe|Comments Off on Cranberry Chicken Salad
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