Tuesday, January 13, 2009

Spicy Thai Soup.

We like spicy fare in our home and Thai will certainly get you there! I make a 'kind of' Thai soup with red curry paste and green beans but when I saw a recipe in Company's Coming Healthy Choices which was similar but used spinach instead I was intrigued and had to try it. The end result...another successful dinner for my boys! I changed the recipe up to suit the offerings in my well stocked curry cupboard...and voila! I served this up with thin rice noodles on the side which were quickly brought to a boil and then pan fried with grated ginger and soy sauce. Chopsticks were 'offered' to help pull out the veggies so the hot (and I mean hot) broth could be slurped on it's own.

INGREDIENTS:

  • 1 tbsp cooking oil
  • 1/2 lb pork tenderloin trimmed of fat and cut into thin strips.(good grief...that is a lot...I think you can get away with what you prefer AND...omit altogether if you want to go vegetarian)
  • 1 tbsp red curry paste (now I did not have any handy but I always have a packet or two of Thai Spicy Basil Stir Fry so I used that instead...perfect)
  • 4 cups low sodium prepared chicken broth
  • 14 oz. can of cut baby corn, drained
  • 1 cup thinly sliced red pepper
  • 1 tsp fish sauce (truly this is a good investment for your cooking)
  • 2 cups fresh spinach, stems removed and lightly packed - so the recipe says...I like thick soups so I packed that spinach down hard! (I usually use a thin french green bean here so I know it works just as well...just a different presentation)
  • 2 tbsp finely shredded basil (please use fresh - OR - about 1 1/2 tsp dried - just don't tell me!)
  • 1 tbsp lime juice
Heat the cooking oil in large pot over medium heat. Add the pork and cook until lightly browned. Transfer pork to a small bowl. Heat and stir the curry paste in the same pot for about 1 minute until it BURSTS with fragrance. Add the next five ingredients, stir and bring to a boil. Reduce heat and simmer covered for about five minutes or until the red pepper is softened. (Here is a tip...if you are going to wait to serve....remove from heat at this stage until you are ready to serve.) Then add the pork and spinach. Stir and simmer for about 2 minutes more, stirring occasionally until the spinach is just wilted. Add the basil and lime juice.

ENJOY!
...Healthy AND Delicious...


8 comments:

  1. I just started following this blog and I must say that it's my new favorite!! I can't wait to try this soup.... only I hope it will work without the fish sauce (can't get it here). Thanks so much for setting up this blog!!

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  2. Carolyn. You could try a substitute and this is a good website I go to sometimes

    http://www.foodsubs.com/CondimntAsia.html#fish%20sauce

    (just cut and paste the URL) but I think you could use soy sauce or black bean sauce with a slightly different result. If you want to read about fish sauce and it's properties for your own ideas check out this site...

    http://www.thaifoodandtravel.com/features/fishsauce1.html

    Hope that helps Carolyn. I just always have fish sauce handy for all my Thai cooking but I am sure you can make a yummy soup without. Let me know how it goes

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  3. Thank you Trish..I was waiting for you to post this one..my g'son will love it!
    Oh Trish your recipes intrigue me...please start a cooking school..I will sign up!

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  4. another not so ordinary recipe from our infamous trish....we love spicy food too, not too spicy just packed with a kick. this sounds great and i will try it next week....

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  5. With your expert instructions/advice/tips I will yet learn how to cook Thai. That fish sauce intrigues me. I bought some for a recipe that didn't work out, so now I don't know what to do with it. I'm not qute willing to taste it alone to see whether it was the culprit in the recipe. =)

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  6. Anneliese...any recipe that calls for a LOT of it would not be one that I would prefer....but just a tsp or tbsp here and there is enough to give it the right flavour....hmmmm....why not try a drop on your finger and take a taste...it is NOT that fishy...and of course...you can buy different brands. Check the website that I gave Carolyn....it is quite interesting.

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  7. Trish .. .it is so colorful and you make me want to try Thai food. .Good job.

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  8. FYI, Thai's eat with a fork and large spoon, not chopsticks. But the dish looks delicious!

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