I have been in a mood for Thai food lately and so I went out and found these recipes in various books I have here at home and made them super Dukan Diet friendly! Let me know what you think!
Shrimp, Spinage and Tofu Soup
This is really good when served with a hot Thai curry.
Ingredients:
2 T. dried shrimp (or 1/2 lb of fresh small sized shrimp cooked and peeled)
4 c. low fat low salt Chicken Stock
1 box Tofu (drained and cut into cubes)
2 t. fish sauce
12 oz. or 2 handfuls of fresh spinach (washed)
green onions (cut up into inch size pieces)
pepper to taste
Prepare shrimp. Take shrimp and combine with chicken stock in large pan and bring to boil. Add tofu fish sauce and pepper and simmer for 5 mins. Tear up spinach into smaller pieces and add it and green onions to soup. Cook for 2-3 mins more. Enjoy! * can be served without shrimp and made with veggie stock and soy sauce for happy vegetarians!)
Beef Thai Salad
Ingredients:
lean steak (sirloin, round or tenderloin)
1 red onion sliced finely
1/2 cucumber cut into long strands
1 lemongrass stalk chopped finely
1 t. of green onions chopped finely
2 limes
1-2 t. fish sauce
2-4 red chilies chopped to taste
cilantro chopped
Broil steaks until medium rare pull and set aside. (let them "rest" for at least 10 mins). Once they have cooled cut up into small slices and put them in large bowl. Add all the sliced veggies. toss with fish sauce and the lime juice.
Curried Shrimp in Coconut Milk
Ingredients:
2 1/2 c. coconut milk
2 T. curry paste (I use a premade by Mae Ploy)
1 T. fish sauce
1/2 t. lite salt
1 t. sweetener
1 lb. shelled uncooked jumbo shrimp
8 oz cherry tomatoes
2 chili (seeded and chopped) *be sure to pick mild ones unless you want it super hot!
1 lime
cilantro
Boil half of the coconut milk. Add curry paste fish sauce salt sweetener rest of coconut milk and simmer for 5 mins. Add shrimp, tomatoes, and chili and simmer until shrimp are pink and tender. Add lime juice and cilantro leaves and serve. *can use any meat you want for this*
Eggplant Salad
2 eggplant
1 t. oil
2 T. dried shrimp, soaked and drained (or 1/2 lb of small shrimp or 1 c. chopped chicken or 1 c. tofu diced)
1 T. chopped garlic
1 lime
1 t. sweetener
2 T. fish sauce
1 hard boiled egg chopped
2-4 shallots sliced thinly into rings (can use green onion or leeks if can't find shallots)
cilantro
2 red chilies seeded and sliced
Grill or roast eggplant until charred and tender. Cool and then peel away skin and slice the eggplant into thick pieces. Heat oil in pan add shrimp and garlic fry until golden *don't burn garlic!* Remove from pan and set aside. Make dressing by putting lime juice, sweetener, and fish sauce together and mix. Toss everything adding dressing and serve! *try a slightly different dressing without sweetener and using different kinds of vinegar instead*
Shrimp, Spinage and Tofu Soup
This is really good when served with a hot Thai curry.
Ingredients:
2 T. dried shrimp (or 1/2 lb of fresh small sized shrimp cooked and peeled)
4 c. low fat low salt Chicken Stock
1 box Tofu (drained and cut into cubes)
2 t. fish sauce
12 oz. or 2 handfuls of fresh spinach (washed)
green onions (cut up into inch size pieces)
pepper to taste
Prepare shrimp. Take shrimp and combine with chicken stock in large pan and bring to boil. Add tofu fish sauce and pepper and simmer for 5 mins. Tear up spinach into smaller pieces and add it and green onions to soup. Cook for 2-3 mins more. Enjoy! * can be served without shrimp and made with veggie stock and soy sauce for happy vegetarians!)
Beef Thai Salad
Ingredients:
lean steak (sirloin, round or tenderloin)
1 red onion sliced finely
1/2 cucumber cut into long strands
1 lemongrass stalk chopped finely
1 t. of green onions chopped finely
2 limes
1-2 t. fish sauce
2-4 red chilies chopped to taste
cilantro chopped
Broil steaks until medium rare pull and set aside. (let them "rest" for at least 10 mins). Once they have cooled cut up into small slices and put them in large bowl. Add all the sliced veggies. toss with fish sauce and the lime juice.
Curried Shrimp in Coconut Milk
Ingredients:
2 1/2 c. coconut milk
2 T. curry paste (I use a premade by Mae Ploy)
1 T. fish sauce
1/2 t. lite salt
1 t. sweetener
1 lb. shelled uncooked jumbo shrimp
8 oz cherry tomatoes
2 chili (seeded and chopped) *be sure to pick mild ones unless you want it super hot!
1 lime
cilantro
Boil half of the coconut milk. Add curry paste fish sauce salt sweetener rest of coconut milk and simmer for 5 mins. Add shrimp, tomatoes, and chili and simmer until shrimp are pink and tender. Add lime juice and cilantro leaves and serve. *can use any meat you want for this*
Eggplant Salad
2 eggplant
1 t. oil
2 T. dried shrimp, soaked and drained (or 1/2 lb of small shrimp or 1 c. chopped chicken or 1 c. tofu diced)
1 T. chopped garlic
1 lime
1 t. sweetener
2 T. fish sauce
1 hard boiled egg chopped
2-4 shallots sliced thinly into rings (can use green onion or leeks if can't find shallots)
cilantro
2 red chilies seeded and sliced
Grill or roast eggplant until charred and tender. Cool and then peel away skin and slice the eggplant into thick pieces. Heat oil in pan add shrimp and garlic fry until golden *don't burn garlic!* Remove from pan and set aside. Make dressing by putting lime juice, sweetener, and fish sauce together and mix. Toss everything adding dressing and serve! *try a slightly different dressing without sweetener and using different kinds of vinegar instead*
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