From Malaysia, this wonderfully spicy and creamy soup is a well-kept secret. This soup can also be made with chicken only.
4 cups (1 L) homemade or low-sodium chicken stock
2 tsp (10 mL) extra-virgin olive oil
3/4 lb (350 g) chicken breast fillets, trimmed and cut into thin strips
1 1/2 oz (40 g) Thai red curry paste
1 cup (250 mL) coconut milk
2 kaffir lime leaves, finely shredded (optional)
1/2 lb (225 g) brown rice vermicelli noodles
12 shrimps (size 21/25), cooked and peeled
2 green onions, finely sliced on the diagonal
1 cup (250 mL) bean sprouts
2 Tbsp (30 mL) firmly packed fresh coriander, mint leaves, or combination
1 lime, cut into wedges
Sambal chili paste to taste (optional)
Pour stock in pan and bring to a boil.
Heat oil in large saucepan; brown chicken in batches; reserve. Add curry paste to saucepan and cook for 1 minute over medium-high heat, stirring continuously until fragrant. Add stock, coconut milk, and kaffir lime leaves (if using). Bring to a boil, then reduce heat to simmer for 10 minutes.
Bring large pot of water to a boil. Crush noodles lightly with fingers and add to pot; stir to prevent noodles from sticking. Cook for 5 to 7 minutes or until noodles are cooked. Drain well.
Divide noodles, shrimp, and chicken among 4 bowls and pour hot soup over. Add garnishes and serve immediately.
Each serving contains: 492 calories; 32 g protein; 16 g total fat (11 g sat. fat, 0 g trans fat); 53 g carbohydrates (1 g sugars, 4 g fibre); 482 mg sodium
Shrimps are sorted by size and sold accordingly. For example, 21/25 means that there are 21 to 25 shrimps of that size in 1 lb (450 g). The higher the numbers, the smaller the shrimps, and vice versa.
source: "International Soups", alive #360, October 2012
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.
Here, the breakfast favourite, granola, serves as a crunchy topping for this salad featuring seasonal delights, including sweet butternut and apple. The maple-date dressing is sure to be kid-approved. You can add cooked lentils to move it from side dish to complete plant-based meal. If desired, swap out butternut for pumpkin or sweet potato and add a creamy touch with feta or soft goat cheese. Date night Soft and oh-so sweet, Medjool dates are a great way to add natural sweetness to everything from baked goods to DIY energy bars and dressings. You’ll also benefit from their fibre and nutrients, including vitamin B6 and potassium, which aren’t found in refined sugar.
What better way to celebrate healthy eating than with cake? Thanks to a healthy dose of orange fruits and vegetables, this cake is chock full of carotenoids, a compound that converts to vitamin A in the body and is essential for proper immune health and good eye health. Nibble-size it! Can’t wait to eat cake? Skip the frosting and roll the cake base into balls to create nibble-sized cake bites.
Red vegetables and fruits are rich in lycopene. This plant nutrient is a potent antioxidant that also happens to provide foods such as tomatoes, watermelon, red peppers, and grapefruit with their characteristic colours. Lycopene has been linked to a range of health benefits including promoting optimal heart health and potentially preventing or slowing down certain types of cancers. Time saver You can cut your prep time for this recipe by using jarred fire-roasted red peppers instead of making your own and 3 cups (750 mL) jarred marinara sauce.