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02 Nov '14

Vietnamese Noodle Salad

Posted by Site Administrator in chicken, gluten-free, light, noodles, recipe, salad, Vietnamese

This dish is great for the hot days of summer.  It’s light, refreshing, and gluten-free.  Top with sliced, grilled tofu, meat, or shrimp for a low-prep cookout.  Pair it with a pinot grigio, unoaked chardonnay, chilled sake, or a cold lager.

A great, light, and gluten-free dish.

A great, light, and gluten-free dish.

Vietnamese Noodle Salad

Serves 2-3

  • 5 oz Rice Vermicelli (Aisle 13)
  • 6 ea Garlic cloves, minced
  • 1 tbsp Chili garlic sauce (Aisle 12)
  • ¼ cup Fish sauce (Aisle 13)
  • ½ cup Water
  • ½ cup Sugar
  • 2 ea Limes, juiced
  • Seasonal vegetables
  • Sliced, grilled chicken, steak, shrimp or fried spring rolls
  • 2 tbsp Roasted peanuts, chopped
  1. Boil water in a large pot and cook noodles until done.
  2. Drain water and rinse noodles w/cold water for 1 minute.
  3. Combine first set of ingredients to make dressing.  Use lukewarm water to help the sugar dissolve more easily, then chill.
  4. Place noodles in a bowl, add veggies and meat.
  5. Add dressing, garnish with peanuts, and enjoy!
02 Nov '14

Homemade Chicken Stock

Posted by Site Administrator in chicken, recipe

Chicken Stock

Yields 5 quarts

  • 4 lb Bone-in Chicken (Cut up a whole chicken, use chicken breasts, thighs, etc.)
  • 2 gallons water
  1. Place the chicken and water into a large pot.  Bring to a boil, and then turn down the heat to a simmer.  Cover and simmer for 1-2 hours.  Skim surface of stock as necessary.
  2. When done, remove the chicken pieces, and strain if necessary.
  3. You can save the cooked chicken meat for soups and stews.
02 Nov '14

Spicy and Sour Coconut Chicken Soup (Tom Kha Gai)

Posted by Customer Service in chicken, curry, recipe, Thai

Spicy and Sour Coconut Chicken Soup

(Tom Kha Gai)

Serves 4
  • 2 cups coconut milk
  • 1 1/2 cups chicken stock
  • 1 lemongrass stalk, slightly pounded and cut into 1-inch pieces
  • 10 slices galangal (1-inch in diameter)
  • 6 kaffir lime leaves
  • 12 oz. chicken breast or thigh, sliced
  • 1 cup fresh mushrooms, button or cremini, quartered
  • 4 tablespoons fish sauce
  • 5 tablespoons lime juice, freshly squeezed
  • 1 tablespoon roasted chili jam (nam prik phao)
  • 2-4 Thai bird chilies, or to taste, lightly crushed
  • 2 tablespoons cilantro, coarsely chopped (optional)
  • 2 tablespoons sawtooth leaves, coarsely chopped (optional)
  1. In a pot, combine coconut milk, chicken stock, lemongrass, galangal, kaffir lime leaves and sliced chicken; bring to a boil and reduce heat to a simmer for a few minutes. Add mushrooms and continue cooking until the chicken is cooked and tender (about 2-3 minutes).
  2. Return to boil, stir in fish sauce, lime juice, roasted chili jam and chilies.
  3. Turn off heat and adjust seasoning; transfer to a soup bowl, garnish with cilantro and sawtooth leaves (if using).

Note The proportion of coconut milk to chicken stock in this recipe is flexible. If you like the soup thicker and richer, you can reduce the chicken stock and add more coconut milk instead.

Reprinted with permission from Thai Cuisine Beyond Curry by Chef Chai Siriyarn.