Tag Archives: sriracha

Thai Coconut Soup (Tom Kha)

Thai Coconut Soup - Tom Kha | stupideasypaleo.comThai Coconut Soup is one of my favorite Asian dishes.

Usually I have recipe writer’s block. The harder I try to think of something to make, the more I can’t. It’s those times when I buy random ingredients and get home to my pantry and fridge that inspiration strikes. What the heck?! My local market had wild-caught shrimp on sale, which I couldn’t resist, and when I got home I suddenly thought: tom kha! This is a common Thai soup that is really easy to make but has so many layers of complex flavor. Wha-bam! That’s the flavor hitting your tongue.

The only problem is that I didn’t have lemongrass or Thai chili paste that most of the recipes I looked at called for, so I thought…I’m going to solutionize (yes, that’s a made up word) this scenario. I omitted the lemongrass but doubled the lime juice and used sriracha instead of red chili paste. In 5 minutes – plus the time it took me to peel and devein the shrimp – I had a hot, yummy bowl of tom kha in my hands! It might not be 100% authentic but it is 1) easy, 2) fast and 3) a damn good recreation.

Prep time: 5 min     Cook time: 10 min    Makes: ~4 cups

Ingredients for Thai Coconut Soup (Tom Kha):

  • 14 ounces (420 ml) can full-fat coconut milk
  • 2 cups (475 ml) chicken stock
  • 1 pound (500 grams) shrimp or chicken breast
  • 1 inch piece of ginger, peeled and sliced into rounds
  • 1 cup sliced mushrooms
  • 2 Tablespoons lime juice
  • 1 Tablespoon fish sauce
  • 1 teaspoon sriracha (or to make homemade, check this out)
  • Chopped cilantro for garnish

Directions for Thai Coconut Soup (Tom Kha):

  1. Prepare the shrimp by peeling and deveining if not already done prior to purchase. If using chicken, clean the chicken of any connective tissue and cut into small chunks.
  2. In a pot over medium heat, combine the coconut milk, chicken stock and ginger. Bring the liquid to a boil then reduce heat to a simmer.
  3. Add the shrimp or chicken, mushrooms, lime juice, fish sauce and sriracha. Simmer until the shrimp (less than 5 min) or the chicken (5-10 minutes) is cooked through.
  4. Top with fresh chopped cilantro for garnish.

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Thai Coconut Soup - Tom Kha | stupideasypaleo.com

 

Grass-Fed Sirloin with Kelp Noodle Stir-Fry

This week I had the chance to finally visit Homegrown Meats in La Jolla, CA and peruse their selection of awesome, locally-grown and grass-fed beef. Along with some homemade duck sausages, chorizo, veal liver, and a flank steak, a crazy-delicious looking “baseball-cut” sirloin steak made it into my bag. Even though I’ve had grass-fed steaks before (mostly from Whole Foods), I have to say…this steak was far and above superior. Simply put…the best steak I’ve ever eaten. Amazingly, I paid about $11/lb compared to the $9/lb that our local supermarket charges for grain-fed New York Strip.

I pan-seared it and finished it in the oven to a nice medium/medium-rare and paired it with a simple kelp noodle stir-fry. Bottom line: seek out a local butcher in your area. Invest in some nice quality grass-fed beef (click here for a great post about the advantages of grass-fed) and simply enjoy.

had a noodle craving…

Ingredients for the steak:

Grass-fed sirloin steak

Salt and pepper

Trader Joe’s South American Smoke Seasoning (or if not available, use powdered smoked paprika or seasoning of choice)

Ingredients for the kelp noodles:

1 package kelp “noodles”, rinsed (found at Whole Foods or other health-food store)

2 garlic cloves, minced

2 tbsp coconut aminos

Handful of fresh chopped chives or green onion

Coconut oil

Sesame oil (for garnish)

Sriracha or other hot sauce

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Directions:

1. Preheat oven to 400 degrees.

2.  Remove steak from refrigerator at least 15 minutes prior to cooking so it warms up before cooking. Grill or sear/bake the steak.

3. For sear/bake: Heat a medium-sized cast iron skillet on high heat. Season steak and sear both sides for 3-4 minutes until a nice brown crust forms. Transfer skillet to the oven and bake for approximately another 8 minutes. Cooking time will vary depending on your desired done-ness and oven strength. Allow meat to rest for at least 5 min before slicing.

4. In the same skillet you cooked the steak: heat coconut oil. Sauté noodles until they soften (~5 min).

5. Add in garlic, chives, and  coconut aminos and sauté 30 more seconds.

6. Remove from heat and garnish with a drizzle of sesame oil.

7. Serve steak slices over noodles and top with sriracha or hot sauce if desired.