Tag Archives: sriracha

Thai Coconut Soup (Tom Kha) Recipe

Thai Coconut Soup | stupideasypaleo.com

Thai 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.

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!

Thai Coconut Soup | stupideasypaleo.com

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 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.

Thai Coconut Soup (Tom Kha) Recipe
Prep time: 
Cook time: 
Total time: 

Serves: Serves 2
 

Ingredients
  • 14 ounces (420 ml) can full-fat coconut milk
  • 2 cups (475 ml) chicken stock
  • 1 pound (454 grams) shrimp or chicken breast
  • 1 inch piece of ginger, peeled and sliced into rounds
  • 1 cup sliced mushrooms
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 tsp sriracha (omit for Whole30)
  • Chopped cilantro for garnish

Instructions
  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 to 10 minutes) is cooked through.
  4. Top with fresh chopped cilantro for garnish.

 

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Thai Coconut Soup | stupideasypaleo.com

Do you love Thai coconut soup? Are you going to give this one a try?

Grass-Fed Sirloin with Kelp Noodle Stir-Fry

Grass-Fed Sirloin with Kelp Noodle Stir-Fry | stupideasypaleo.com 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.

Ingredients for Grass-Fed Sirloin with Kelp Noodle Stir-Fry 

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)

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 for Grass-Fed Sirloin with Kelp Noodle Stir-Fry 

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.