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
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.