THAI COCONUT SOUP WITH TOFU

 THAI COCONUT SOUP WITH TOFU

INGREDIENTS: 1 TBS SESAME OIL AND 1 TBS VEGETABLE OIL, 1 CAN COCONUT MILK(I USED LIGHT), 5 CUPS CHICKEN STOCK, 3 TBS DRIED THAI BASIL (USE REGULAR BASIL IF YOU DON'T HAVE THE THAI), 3 TBS FRESH GRATED GINGER, 1 LARGE CHOPPED TOMATO, 1 MINCED JALAPEÑO, 1/4 CUP LIME JUICE, 1 TSP SALT & PEPPER, 8 CLOVES CRUSHED GARLIC, 1 WHOLE SLICED PURPLE ONION, 3 TBS RED CURRY PASTE, 1 TBS FISH SAUCE, (LESS OR NONE IF YOU DON'T LIKE IT), 2 TBS BROWN SUGAR, 1/2 BOX THAI RICE NOODLES, 1 PACKAGE EXTRA FIRM TOFU CUT IN CHUNKS, 1 CUP FRESH CILANTRO.

GARNISH: FRESH CILANTRO & SCALLIONS

SAUTE THE ONION IN THE OILS FOR 3 MINUTES, ADD THE GARLIC, JALAPEÑO AND GINGER AND SAUTE FOR 2 MORE MINUTES, ADD EVERYTHING ELSE EXCEPT THE TOFU, CILANTRO AND NOODLES AND SIMMER 15 MINUTES. TASTE IT. ADD MORE OF WHATEVER YOU THINK WOULD BE TASTIER FOR YOU. ADD THE REST OF THE INGREDIENTS AND SERVE AS SOON AS THE NOODLES ARE DONE. ABOUT 10-15 MINUTES. 

GARNISH AND ENJOY!

SHRIMP WITH COCONUT

 SHRIMP WITH COCONUT

INGREDIENTS: 1 TBS OIL, 4 TBS BUTTER, 6 CLOVES CHOPPED GARLIC, 1/2 CUP FRESH CILANTRO, 1 JALAPEÑO (I USED A RED ONE), 4 TBS OYSTER SAUCE, 2 TBS SAKE (OR RICE WINE), 2 TSP SUGAR, 1 TSP BLACK PEPPER, 12 JUMBO SHRIMP, 2/3 GRATED COCONUT

DRY FRY THE COCONUT FOR 3-4 MINUTES (UNTIL IT BROWNS)

SAUTE THE GARLIC AND JALAPEÑO IN THE OIL AND BUTTER FOR 2 MINUTES, ADD THE SHRIMP AND COOK ON A MEDIUM HIGH HEAT FOR 3 MINUTES PER SIDE (OR HOWEVER LONG IT TAKES DEPENDING ON HOW BIG THEY ARE), TURN THE SKILLET TO LOW AND ADD EVERYTHING ELSE. MIX THOROUGHLY AND ENJOY!

MINI FRIED CHICKEN SPRING ROLLS

 MINI FRIED CHICKEN SPRING ROLLS

INGREDIENTS: 1 TSP CRUSHED GARLIC, 2 CUPS SHREDDED CABBAGE, 1/2 SHREDDED CARROT, 1 CUP COOKED DICED CHICKEN, 1 TSP MASALA, 2 TBS OIL, 2 TBS SOY SAUCE, 1 TSP PEPPER, 1 PACKAGE MINI VEGETABLE SPRING ROLL WRAPPERS 

OIL FOR FRYING

SAUTE THE VEGETABLES AND GARLIC IN THE OIL UNTIL SOFT.  TURN OFF THE HEAT AND ADD EVERYTHING ELSE. MIX THOROUGHLY. LET IT COOL. 

PUT A TABLESPOON OF THE MIX INTO THE CENTER OF THE WRAPPER.  PUT A LITTLE WATER ON THE EDGES OF THE WRAPPER. FOLD THE SIDES IN FIRST AND THEN WRAP THE ROLL LIKE A TIGHT CIGARETTE. PUT IN THE FRIDGE FOR AN HOUR TO SET UP. 

FRY ON A MEDIUM HIGH HEAT UNTIL BROWN.

THIS RECIPE YIELDED 25 ROLLS.

I SERVED IT WITH A CHILI GARLIC, THAI SWEET CHILI AND FRESH GINGER SAUCE. 

THEY WERE AMAZING!