Light and creamy, vegan butternut squash soup. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk.
- 2 tablespoons coconut oil or olive oil
- 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
- 1 medium yellow onion, chopped
- 4 garlic cloves, pressed or chopped
- 2 to 3 tablespoons Thai red curry paste
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon sea salt
- 1/8 teaspoon red pepper flakes (up to 1/4 teaspoon for spicier soup)
- 1 tablespoon fresh lime juice
- 4 cups (32 ounces) vegetable broth
- 1/2 cup full fat coconut milk for drizzling on top
- 1/2 cup large, unsweetened coconut flakes
- Handful fresh cilantro leaves, chopped
- Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.
- Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes.
- Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
- While the soup is cooking, toast the coconut flakes in a medium skillet over medium-low heat, stirring frequently, until fragrant and golden on the edges. Keep an eye on them so they don’t burn. Transfer coconut flakes to a bowl to cool.
- Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it’s not quite flavorful enough for you.
- Remove the soup from heat and let it cool slightly.
- Working in batches, transfer the contents pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches.
- Stir the lime juice into the blended soup.
- Taste and season with additional salt if necessary.
- Ladle soup into individual bowls.
- Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design.
- Top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro.
This bowl has all the flavors of traditional Pad Thai, but it’s made way healthier, more colorful and easier!! I used a spiralizer to make beet and sweet potato noodles, which is super fun and so pretty. If you don’t have a spiralizer, no big deal, just cut the sweet potatoes and beets into tiny matchsticks or half rounds. If you’re not a fan of beets, you can replace them with extra sliced bell peppers.
The rest is simple, just add in a ton of veggies – you can mix them up, swap in your favorites, or just use whatever you have on hand. Next add in the Pad Thai noodles, spinach or watercress, fresh basil and peanuts and then top with the most KILLER sauce. These noodles are all about the sauce.
- 1 (8 ounce) box pad thai noodles
- 1 medium beet, red and/or yellow, peeled
- 1 sweet potato, peeled
- 1 cup frozen edamame, thawed
- 1 red or orange bell pepper, sliced thin
- 2 carrots, cut into ribbons or matchsticks
- 2 radishes, sliced thin
- 1 mango, cut into matchsticks
- 2 cups fresh basil leaves, roughly chopped
- 1/2 cup roasted peanuts
- 1 bunch fresh watercress or spinach
- 1/3 cup olive oil
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons fresh ginger, grated
- 1-2 teaspoons sambal oelek or sriracha
- 2 tablespoons low sodium soy sauce
- 1 tablespoon fish sauce (optional, but SO good)
- juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- Cook the pad thai noodles according to package directions.
- Using a spiralizer, spiralize the beets and sweet potato. If you do not have a spiralaizer, I recommend subbing thinly sliced bell peppers for the beets, and cutting the sweet potatoes into thin matchsticks.
- Add the cooked pad thai noodles, beet noodles, sweet potato noodles, edamame, carrots, radishes, mango, basil and peanuts to a large bowl.In a smaller bowl, combine all the ingredients for the dressing and mix well.
- Pour the dressing over the salad and toss well to coat, making sure the dressing coats all the veggies well. Just before serving, add the watercress or spinach and toss once more. EAT!
- If you don’t like beets, sub one red and one yellow bellow pepper.
- For added protein I recommend adding cooked shrimp or chicken.
Burritos stuffed with juicy chicken, cool and creamy avocado, oozy gooey melted cheese, a spicy Thais style peanut sauce and sour cream!
- 4 burrito sized tortillas, warmed
- 1 pound cooked chicken, sliced or shredded
- 1 large avocado, diced
- 2 cups Monterey Jack cheese, shredded
- 1/4 cup Thai peanut sauce
- 1/4 cup sour cream or greek yogurt
- 2 tablespoons cilantro, chopped
- Assemble the burritos, optionally toast, and enjoy!
- Use thai peanut chicken saute or chicken satay instead of plain chicken.
- Add a sliced red bell pepper
- Add extra sriracha as desired
A mix of Thai basil and sweet basil makes for a satisfying aromatic salad with no lettuce “filler.” Cucumber and shallots offer a bit of crunch. If you can’t find Thai basil, use whichever variety you can find. Look for explosively hot Thai chiles at Asian markets, or use serranos.
- 1 tablespoon fish sauce, divided
- 1 tablespoon lower-sodium soy sauce
- 2 teaspoons sugar, divided
- 1 pound skinless, boneless chicken thighs
- 1 large garlic clove, minced
- 2 tablespoons fresh lime juice
- 1 tablespoon dark sesame oil
- 1 1/2 Thai chiles, very thinly sliced
- Cooking spray
- 2 cups lightly packed Thai basil leaves
- 1 English cucumber, halved crosswise and shaved lengthwise (about 2 cups)
- 1 cup lightly packed sweet basil leaves, large leaves torn in half
- 1/3 cup lightly packed cilantro leaves
- 1/3 cup very thinly sliced shallots
- Preheat grill to high heat.
- Combine 1 teaspoon fish sauce, soy sauce, and 1 teaspoon sugar in a large zip-top plastic bag. Add chicken; seal bag, and shake to coat. Let stand at room temperature 15 minutes.
- While chicken marinates, mash garlic with flat side of a knife to form a paste; place in a bowl.
- Add remaining 2 teaspoons fish sauce, remaining 1 teaspoon sugar, lime juice, oil, and chiles to garlic, stirring well; let stand at room temperature 15 minutes.
- Remove chicken from bag. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until chicken is done.
- Remove chicken from grill. Let stand for 5 minutes.
- Cut chicken into slices.
- Place Thai basil leaves, cucumber, sweet basil leaves, cilantro leaves, and shallots in a large bowl; toss gently to combine.
- Divide salad and chicken evenly among 4 plates; drizzle evenly with dressing.
German riesling, like the Mosel River Valley’s Clean Slate Riesling, 2011 ($10), is a perfect pairing for many Asian dishes, especially spicy ones like Grilled Chicken Thighs with Thai Basil Salad. Its low alcohol and subtle sweetness soothe any heat, while brisk citrus and peach flavors beautifully complement assertive herbs like the basil and cilantro used here.