Are you in the mood for spicy, sweet-and-sour Thai soup? Enjoy this delicious bowl as a first course before a light Thai curry or as a light lunch.
1 stalk lemongrass, cut into 1-inch pieces
2 1/4-inch-thick slices ginger
6 cups reduced-sodium chicken broth
2 jalapeños, sliced
3 2-inch strips lime zest
1 1/2 cups chopped fresh pineapple
1 cup sliced shiitake mushroom caps
1 medium tomato, chopped
1/2 medium red bell pepper, cut into 1-inch cubes
2 tablespoons fish sauce
1 teaspoon sugar
8 ounces peeled and deveined raw shrimp, (26-30 per pound)
1/4 cup fresh lime juice2 scallions, sliced
1/3 cup chopped fresh cilantro
- Gently smash lemongrass and ginger on a cutting board with the side of a knife. Place in a large saucepan with broth, jalapeños and zest. Bring to a boil, reduce to a simmer; cover and cook for 15 minutes. Strain into a bowl. Discard solids.
- Return the broth to the pan. Add pineapple, mushrooms, tomato, bell pepper, fish sauce and sugar. Bring to a simmer and cook, uncovered, for 5 minutes. Add shrimp and cook until they are pink and just cooked through, 2 to 3 minutes. Remove from the heat and stir in lime juice, scallions and cilantro.
Yield: 6 servings 1 1/3 cup each
Per serving: 105 calories; 1 g fat ( 1 g sat , 0 g mono ); 62 mg cholesterol; 11 g carbohydrates; 1 g added sugars; 13 g protein; 1 g fiber; 596 mg sodium; 252 mg potassium.
from Eating Well
What a great, healthy option to have to satisfy the craving for Chinese take-out. I like to add extra veggies to mine, typically whatever I have on hand which tends to be bell peppers and broccoli. I also like to add water chestnuts, bamboo shoots, bean sprouts or baby corn if I have some of them handy. Keep in mind if you do add any of these, they are not calculated into the nutritional information so you’ll want to add them yourself.
2 cups uncooked instant rice (or quinoa)
2 tablespoons grape seed oil, divided
1 (14-ounce) package reduced-fat firm tofu, drained and cut into (1/2-inch) cubes
2 large eggs, lightly beaten
1 large yellow or white onion, chopped
1 cup frozen peas and carrots, thawed
4 garlic cloves, minced
1 teaspoon minced peeled fresh ginger
2 tablespoons rice wine vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
1/2 teaspoon sesame oil
Thinly sliced green onions
- Cook rice or quinoa according to package directions.
- While rice cooks, heat 1 tablespoon grape seed oil in a large nonstick skillet over medium-high heat. Add tofu; cook 4 minutes or until lightly browned, stirring occasionally. Remove tofu from pan, set aside until needed later. Add eggs to pan; cook 1 minute or until done, breaking egg into small pieces. Remove from pan. Add the other tablespoon of grape seed oil to the pan. Add onions, peas and carrots, garlic, and ginger; sauté 2 minutes.
- While vegetable mixture cooks, combine rice wine vinegar, soy sauce, hoisin sauce, and sesame oil. Add cooked rice to pan; cook 2 minutes, stirring constantly. Add tofu, egg, and soy sauce mixture; cook 30 seconds, stirring constantly. Garnish with sliced green onions (I like to use my kitchen shears to cut them quickly and easily); serve hot.
4 servings (serving size: 1 1/2 cups)
Amount per serving
- Calories: 376
- Calories from fat: 26%
- Fat: 11g
- Saturated fat: 2g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 5.1g
- Protein: 15.8g
- Carbohydrate: 50.6g
- Fiber: 3.2g
- Cholesterol: 106mg
- Iron: 3.8mg
- Sodium: 629mg
- Calcium: 79mg
adapted from cooking light
I’ve seen different versions of these lettuce and/or cabbage wraps before and always thought they looked interesting but never tried them…well, I’m glad I finally did because they are delicious!
1 teaspoon grated peeled fresh ginger
1 1/4 pounds ground turkey
1/2 cup thinly sliced green onions
1 tablespoon brown sugar
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
2 teaspoons olive oil
1 teaspoon dark sesame oil
1 jalapeño pepper, finely chopped (I leave this out since I don’t like anything spicy)
12 large Napa (Chinese) cabbage leaves (about 8 ounces)
1/4 cup chopped unsalted, dry-roasted peanuts
Heat a large nonstick skillet over medium heat. Add turkey and ginger to pan and cook until turkey is done, stirring frequently. Drain the turkey mixture and place in a large bowl. Add green onions and next 8 ingredients (through jalapeño) and mix well. Spoon 1/3 cup turkey mixture into each cabbage leaf. Top with peanuts.
Yields 4 servings (3 filled cabbage cups)
Amount per serving
Saturated fat: 3.7g
Monounsaturated fat: 6.4g
Polyunsaturated fat: 2.7g