Kate's Thai Soup (Very Spicy!). Great recipe for Kate's Thai Soup (Very Spicy!). Be warned, if you don't typically like spice this will be too much for you. This is a recipe my mother used to make that I have adapted to my own personal taste.
Crunchy Thai Peanut & Quinoa Salad. Creamy Thai Carrot Sweet Potato Soup. Thai Mango Salad with Peanut Dressing. You achieve brewing burn Kate's Thai Soup (Very Spicy!) applying 12 ingredients along with 7 steps. Here you go rack up.
process of Kate's Thai Soup (Very Spicy!)
- Prepare 64 oz of Low sodium chicken broth.
- You need 5 tbsp of Fish sauce.
- Prepare 6 tbsp of Sambal Oelek chili paste (use less if you don't want it as spicy).
- You need 5 of Limes.
- You need 2 tbsp of Korean chili flakes (very different flavor than standard pepper flakes, so if you can't find this just omit it).
- It's 3 cup of Fresh bean sprouts.
- You need 1 can of Straw mushrooms.
- It's 1 can of Bamboo.
- You need 1 bunch of Green onions.
- It's 1/2 bunch of Cilantro.
- You need 5 of Red chili peppers (look for red jalepenos, not the long skinny peppers).
- It's 1 box of Silken tofu (if you like shrimp, use shrimp instead and add at the end of the process, not the beginning).
Coconut Rice with Brussels Sprouts from The Love and Lemons Cookbook. Cookie and Kate receives commissions on purchases. Make the rice: Cook the rice according to the package instructions, then stir in the butter and salt. (Here's how I cook brown rice. Make the broth: Heat a medium saucepan over medium heat.
Kate's Thai Soup (Very Spicy!) program
- Break up tofu and add to large pot..
- Chop green onions and cilantro and add to pot..
- Slice and remove seeds from peppers, then add to pot..
- Add all canned ingredients, chili flakes, chicken broth, and sauces..
- Zest 1 lime into pot, then add the juice of all 5 limes..
- Bring to boil and boil for 10-15 min..
- Add more water/broth as you see fit, depending on how much broth you prefer. Garnish with fresh cilantro. Serve with rice and enjoy!.
Line a baking sheet with parchment paper. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. And this Thai-spiced potato leek soup. . . it's the mother lode. I know, it's not the first time you've seen a Thai-flavored soup here.