Thai Red Curry Chicken Soup

This simple recipe came from "Men's Health" March 2016 magazine and it is a keeper!!  Not only is it fast to assemble, but requires minimal ingredients and is incredibly flavourful.  The recipe only made enough for one serving so I have provided a recipe which makes 4 servings!

THAI RED CURRY CHICKEN SOUP

Ingredients:

4 tbsp Thai red curry paste

8 cups low-sodium chicken stock

2 tsp fish sauce

1 can of coconut milk

Juice of 2 limes

2 cups shredded, cooked chicken (I used a pre-cooked BBQ chicken from the grocery store)

Thinly sliced Thai red chilies (optional)

Torn mint leaves (optional)

• In a large pot, combine the Thai red curry paste with the chicken stock, fish sauce, coconut milk and lime juice.  Stir to dissolve the curry paste.
• Bring to a boil and reduce head to medium low.
• Add chicken and stir.  Heat until chicken is warm (2 to 3 mins)  Taste and season if necessary, with salt,
• Serve with sliced red chilies and mint leaves sprinkled on top - you could even garnish with a squiggle of sriracha sauce if you like it really hot!
• ENJOY!

Watermelon, Cucumber, Feta & Mint Salad

 

This is the perfect summertime salad - refreshing and has a wonderful sweet and salty flavor that is perfect for those hot summer days!  Not only is this quick and easy to create, but is a powerhouse of nutrition:  watermelon  and cucumbers both are a great source of potassium (watermelon has more than a banana!), calcium & magnesium, but it is also an excellent source of vitamins A and C!  And the bonus?  This salad also hydrates you and banishes bloat...what isn't to like about this salad?!

WATERMELON, CUCUMBER, FETA & MINT SALAD

Ingredients:

1 English cucumber, diced

1/2 medium sized, seedless watermelon, diced

1/3 cup of crumbled feta (I used sheep's milk feta)

10 - 12 mint leaves, rolled together and thinly sliced (chiffonade)

DRESSING:

Zest and juice of one large Persian lime

2 tbsp. honey or agave syrup

Pinch of salt

Freshly ground black pepper

• Combine the ingredients for the dressing in a small bowl and set aside.
• Carefully mix together the watermelon and cucumber.  Drizzle with the dressing. 
• Sprinkle the salad with the feta and mint. 
• Serve and ENJOY!!

*You can also add sliced black kalamata olives and reduce the amount of feta.  This salad is also nice with thinly sliced red onion!*