Southeast Asian Food

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se asian food

Southeast Asian Food

In Thailand, Vietnam, Indonesia, and other countries in Southeast Asia, traditional dishes smell wonderful and rely on lots of herbs, spices, and sauces which are now easier than ever to find.

Citrus juices, basil, cilantro, and mint are frequently used to flavor foods, while condiments like fish sauce add still more zest.

Generally, Southeast Asian dishes are prepared using quick-cooking methods – like stir-frying or steaming – preserving the freshness of the ingredients.

Fragrant soups like Vietnamese pho take a little longer to cook but provide an entire meal in a bowl – full of fresh seafood, crisp tender vegetables, and tasty thick noodles.

Used frequently in Southeast Asian cooking, ginger not only packs a flavor punch, it also offers lots of health benefits.

Ginger is high in disease-fighting antioxidants and helps your liver and gallbladder break down fats and rid your body of toxins.

Ginger is even considered to be a homeopathic cure for motion sickness and is thought to help digestion.

Recipe of the Day:  Tom Ka Gai (Coconut Chicken Soup)

Makes 6 (1-cup) servings

2 teaspoons olive oil

3 tablespoons minced fresh Thai ginger (galangal) or regular ginger

3 tablespoons chopped shallots

2 stalks fresh lemongrass (bottom 4″ only), peeled, halved lengthwise, and thinly sliced crosswise

2-1/2 cups fat-free, low-sodium chicken broth

1 (14-ounce) can coconut milk

1/4 cup Thai fish sauce (see note)

1/4 cup lime juice

12 ounces boneless, skinless chicken breast, diced

1 cup thinly sliced mushrooms, preferably shiitakes

1/2 cup carrot matchsticks

2 tablespoons thinly sliced scallions

1 tablespoon chopped cilantro

*Use as many organic ingredients as possible.

In a 3-quart saucepan, heat the oil over medium-high heat.

Add the ginger, shallots, and lemongrass and cook for about 1 minute, or until fragrant.

Carefully add the broth and coconut milk.

Bring to a boil.

Reduce the heat to a simmer, add the fish sauce and lime juice, and return to a simmer.

Add the chicken, mushrooms, and carrots to the broth and cook for 3 minutes, or until the chicken is just cooked through.

Remove from the heat.

Garnish with the scallions and cilantro and serve hot.

NOTE:  Fish sauce, also called nuoc mam, is available in Asian markets, specialty food stores, and some supermarkets.

Per serving:  170 calories, 5 g total fat (3 g saturated), 20 mg cholesterol, 980 mg sodium, 17 g total carbohydrates (3 g sugars), 2 g fiber, 11 g protein.

If you have questions about Southeast Asian cooking, send us an email.

Come join us on our natural weight loss journey!  We’d love to have you along!

Have an awesome day!

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Dick and Lenay

email: lenay@dickandlenay.com – 715-431-0657

from Flavor First by Cheryl Forberg, RD

P.S. If your diet isn’t working for you, join us on our natural weight loss journey.


 

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