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Tom Yum Goong
Thai Hot and Sour Shrimp Soup (Tom Yum Goong) with Lemongrass and Kaffir Lime
Ingredients:
1 liter (4 cups) water or chicken stock
2 stalks lemongrass, trimmed and smashed
3 slices galangal (or ginger if unavailable)
5 kaffir lime leaves, torn
2 Thai bird’s eye chilies, crushed (adjust to taste)
200g (7 oz) fresh shrimp, peeled and deveined
150g (5 oz) mushrooms, halved (straw mushrooms or button)
2 tablespoons fish sauce
1 1/2 tablespoons fresh lime juice
1 teaspoon sugar
2 tablespoons Thai chili paste (nam prik pao)
1 small tomato, cut into wedges (optional)
Fresh cilantro, chopped, for garnish
Directions:
In a medium saucepan, bring the water or stock to a boil.
Add lemongrass, galangal, kaffir lime leaves, and crushed chilies. Simmer for 5–7 minutes to infuse the broth.
Add shrimp and mushrooms to the pot. Cook for 3–4 minutes, or until shrimp are pink and cooked through.
Stir in fish sauce, lime juice, sugar, and Thai chili paste. Simmer for 1–2 more minutes.
Taste and adjust balance of salty, sour, and spicy as desired.
Ladle into bowls and garnish with fresh cilantro.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 150 kcal | Servings: 2–3 servings
#tomyumgoong #thaiflavors #hotsoursoup #shrimpbroth #asiansoup #thaihomecooking #souprecipe #lemongrasssoup #spicysoup #kaffirlimeleaves #fishsaucedish #easythaifood #seafoodsoup #cozykitchen #herbalbroth #thaiappetizer #chilipaste #exoticcomfortfood #thairestaurantstyle #spoonfulofthai
This Tom Yum Goong is pure Thai comfort in a bowl With shrimp, lime, lemongrass, and chili—it’s bold, spicy, and so satisfying.Tom Yum Goong Thai Hot and Sour Shrimp Soup (Tom Yum Goong) with Lemongrass and Kaffir Lime Ingredients: 1 liter (4 cups) water or chicken stock 2 stalks lemongrass, trimmed and smashed 3 slices galangal (or ginger if unavailable) 5 kaffir lime leaves, torn 2 Thai bird’s eye chilies, crushed (adjust to taste) 200g (7 oz) fresh shrimp, peeled and deveined 150g (5 oz) mushrooms, halved (straw mushrooms or button) 2 tablespoons fish sauce 1 1/2 tablespoons fresh lime juice 1 teaspoon sugar 2 tablespoons Thai chili paste (nam prik pao) 1 small tomato, cut into wedges (optional) Fresh cilantro, chopped, for garnish Directions: In a medium saucepan, bring the water or stock to a boil. Add lemongrass, galangal, kaffir lime leaves, and crushed chilies. Simmer for 5–7 minutes to infuse the broth. Add shrimp and mushrooms to the pot. Cook for 3–4 minutes, or until shrimp are pink and cooked through. Stir in fish sauce, lime juice, sugar, and Thai chili paste. Simmer for 1–2 more minutes. Taste and adjust balance of salty, sour, and spicy as desired. Ladle into bowls and garnish with fresh cilantro. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 150 kcal | Servings: 2–3 servings #tomyumgoong #thaiflavors #hotsoursoup #shrimpbroth #asiansoup #thaihomecooking #souprecipe #lemongrasssoup #spicysoup #kaffirlimeleaves #fishsaucedish #easythaifood #seafoodsoup #cozykitchen #herbalbroth #thaiappetizer #chilipaste #exoticcomfortfood #thairestaurantstyle #spoonfulofthai This Tom Yum Goong is pure Thai comfort in a bowl With shrimp, lime, lemongrass, and chili—it’s bold, spicy, and so satisfying.
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Japanese Chicken with Shiitake Mushrooms in Soy Sauce
Umami-Rich Japanese Chicken with Shiitake Mushrooms in Sweet Soy Glaze
Ingredients:
500g (1 lb) boneless chicken thighs, cut into bite-sized pieces
1 cup fresh shiitake mushrooms, stems removed and caps sliced
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sake (or dry sherry)
1 tablespoon sugar
1/2 cup dashi stock (or low-sodium chicken broth as substitute)
1 tablespoon neutral oil (vegetable or canola)
1 teaspoon sesame oil
2 cloves garlic, minced
1-inch piece of ginger, grated
2 spring onions, chopped (for garnish)
Optional: toasted sesame seeds for garnish
Directions:
In a small bowl, mix soy sauce, mirin, sake, sugar, and dashi stock. Set aside.
Heat neutral oil in a skillet over medium-high heat. Add chicken and sear for 4–5 minutes until lightly browned.
Add garlic and ginger and cook for 30 seconds until fragrant.
Add sliced shiitake mushrooms and cook for 3–4 minutes until softened.
Pour in the prepared sauce and bring to a simmer. Cook for 5–6 minutes, stirring occasionally, until chicken is cooked through and sauce thickens slightly.
Drizzle with sesame oil and toss gently to coat.
Serve hot, garnished with spring onions and sesame seeds, over steamed rice.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 345 kcal | Servings: 3 servings
#japanesechicken #shiitakemushrooms #umamichicken #soyglazeddishes #japanesehomecooking #teriyakistyle #quickjapaneserecipes #chickenandmushrooms #gingergarlicchicken #dinnerideas #japaneseflavorfusion #umamibomb #easyasianmeals #weeknightchicken #japaneseinspired #mushroomloverrecipes #sweetsoysauce #wokdinner #simplejapanesedish #comfortfoodasia
Juicy chicken + earthy shiitakes simmered in a savory-sweet soy sauce? Yes please! This Japanese-inspired dish is a weeknight dream.Japanese Chicken with Shiitake Mushrooms in Soy Sauce Umami-Rich Japanese Chicken with Shiitake Mushrooms in Sweet Soy Glaze Ingredients: 500g (1 lb) boneless chicken thighs, cut into bite-sized pieces 1 cup fresh shiitake mushrooms, stems removed and caps sliced 2 tablespoons soy sauce 1 tablespoon mirin 1 tablespoon sake (or dry sherry) 1 tablespoon sugar 1/2 cup dashi stock (or low-sodium chicken broth as substitute) 1 tablespoon neutral oil (vegetable or canola) 1 teaspoon sesame oil 2 cloves garlic, minced 1-inch piece of ginger, grated 2 spring onions, chopped (for garnish) Optional: toasted sesame seeds for garnish Directions: In a small bowl, mix soy sauce, mirin, sake, sugar, and dashi stock. Set aside. Heat neutral oil in a skillet over medium-high heat. Add chicken and sear for 4–5 minutes until lightly browned. Add garlic and ginger and cook for 30 seconds until fragrant. Add sliced shiitake mushrooms and cook for 3–4 minutes until softened. Pour in the prepared sauce and bring to a simmer. Cook for 5–6 minutes, stirring occasionally, until chicken is cooked through and sauce thickens slightly. Drizzle with sesame oil and toss gently to coat. Serve hot, garnished with spring onions and sesame seeds, over steamed rice. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 345 kcal | Servings: 3 servings #japanesechicken #shiitakemushrooms #umamichicken #soyglazeddishes #japanesehomecooking #teriyakistyle #quickjapaneserecipes #chickenandmushrooms #gingergarlicchicken #dinnerideas #japaneseflavorfusion #umamibomb #easyasianmeals #weeknightchicken #japaneseinspired #mushroomloverrecipes #sweetsoysauce #wokdinner #simplejapanesedish #comfortfoodasia Juicy chicken + earthy shiitakes simmered in a savory-sweet soy sauce? Yes please! This Japanese-inspired dish is a weeknight dream.
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Pumpkin Seed-Cilantro Sauce
Creamy Pumpkin Seed and Cilantro Green Sauce
Ingredients:
1/2 cup raw pumpkin seeds (pepitas)
1 cup packed fresh cilantro (leaves and tender stems)
1 garlic clove
1 small jalapeño, seeded for less heat
2 tablespoons lime juice (about 1 lime)
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup water (more as needed for consistency)
Optional: 1 tablespoon Greek yogurt or sour cream for extra creaminess
Directions:
Toast the pumpkin seeds in a dry skillet over medium heat, stirring frequently until they start to pop and brown slightly (about 3–5 minutes). Let them cool.
In a blender or food processor, combine the toasted pumpkin seeds, cilantro, garlic, jalapeño, lime juice, and salt.
Pulse until roughly chopped, then slowly stream in olive oil and water while blending until smooth and creamy.
Adjust consistency with more water if needed. Taste and adjust seasoning.
Optional: Add a spoonful of Greek yogurt or sour cream for a tangy, creamy twist.
Use immediately or refrigerate in an airtight container for up to 4 days.
Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes
Kcal: 90 kcal per 2 tbsp | Servings: Makes about 1 cup
#pumpkinseedsauce #cilantrosauce #greengoddess #homemadesauce #salsaverde #plantbasedsauce #mexicaninspired #pumpkinseeds #tacotopping #freshsauces #dippingsauce #greensauce #zestydressing #healthycondiments #herbyflavor #easyblenderrecipes #veganfriendly #sauceforthesoul #summersauce #boldflavor
Say hello to your new favorite sauce! This Pumpkin Seed-Cilantro Sauce is zesty, herby, and perfect on tacos, bowls, or grilled veggies.Pumpkin Seed-Cilantro Sauce Creamy Pumpkin Seed and Cilantro Green Sauce Ingredients: 1/2 cup raw pumpkin seeds (pepitas) 1 cup packed fresh cilantro (leaves and tender stems) 1 garlic clove 1 small jalapeño, seeded for less heat 2 tablespoons lime juice (about 1 lime) 1/2 teaspoon salt 1/4 cup olive oil 1/4 cup water (more as needed for consistency) Optional: 1 tablespoon Greek yogurt or sour cream for extra creaminess Directions: Toast the pumpkin seeds in a dry skillet over medium heat, stirring frequently until they start to pop and brown slightly (about 3–5 minutes). Let them cool. In a blender or food processor, combine the toasted pumpkin seeds, cilantro, garlic, jalapeño, lime juice, and salt. Pulse until roughly chopped, then slowly stream in olive oil and water while blending until smooth and creamy. Adjust consistency with more water if needed. Taste and adjust seasoning. Optional: Add a spoonful of Greek yogurt or sour cream for a tangy, creamy twist. Use immediately or refrigerate in an airtight container for up to 4 days. Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes Kcal: 90 kcal per 2 tbsp | Servings: Makes about 1 cup #pumpkinseedsauce #cilantrosauce #greengoddess #homemadesauce #salsaverde #plantbasedsauce #mexicaninspired #pumpkinseeds #tacotopping #freshsauces #dippingsauce #greensauce #zestydressing #healthycondiments #herbyflavor #easyblenderrecipes #veganfriendly #sauceforthesoul #summersauce #boldflavor Say hello to your new favorite sauce! This Pumpkin Seed-Cilantro Sauce is zesty, herby, and perfect on tacos, bowls, or grilled veggies.
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Cabbage Roll Soup
Hearty Unstuffed Cabbage Roll Soup with Ground Beef and Rice
Ingredients:
1 tablespoon olive oil
1 lb (450g) ground beef
1 onion, diced
3 cloves garlic, minced
4 cups chopped green cabbage
1 large carrot, diced
4 cups beef broth
1 (14.5 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 cup uncooked long-grain white rice
2 tablespoons chopped fresh parsley (for garnish)
Directions:
Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
Add diced onion and garlic. Sauté for 2–3 minutes until softened and fragrant.
Stir in chopped cabbage and carrots, cooking for 4–5 minutes until slightly softened.
Add beef broth, diced tomatoes, tomato sauce, tomato paste, Worcestershire sauce, smoked paprika, oregano, salt, and pepper. Stir to combine.
Bring soup to a boil, then reduce heat to low and stir in the uncooked rice.
Simmer uncovered for 25–30 minutes, or until rice is cooked and vegetables are tender.
Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 6 servings
#cabbagerollsoup #unstuffedcabbageroll #comfortsoup #beefsoup #weeknightdinners #cabbageideas #heartymeals #souprecipe #easyhomemade #fallcooking #winterwarmers #homemadesoup #souplovers #veggieandmeat #familydinner #easycomfortfood #cozyeats #mealprepideas #simpleingredients #classicflavor
Turn your favorite comfort dish into a spoonful of cozy! This Cabbage Roll Soup is hearty, flavorful, and perfect for chilly days.Cabbage Roll Soup Hearty Unstuffed Cabbage Roll Soup with Ground Beef and Rice Ingredients: 1 tablespoon olive oil 1 lb (450g) ground beef 1 onion, diced 3 cloves garlic, minced 4 cups chopped green cabbage 1 large carrot, diced 4 cups beef broth 1 (14.5 oz) can diced tomatoes 1 (15 oz) can tomato sauce 1 tablespoon tomato paste 1 tablespoon Worcestershire sauce 1 teaspoon smoked paprika 1 teaspoon dried oregano 1/2 teaspoon salt (adjust to taste) 1/2 teaspoon black pepper 1/2 cup uncooked long-grain white rice 2 tablespoons chopped fresh parsley (for garnish) Directions: Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed. Add diced onion and garlic. Sauté for 2–3 minutes until softened and fragrant. Stir in chopped cabbage and carrots, cooking for 4–5 minutes until slightly softened. Add beef broth, diced tomatoes, tomato sauce, tomato paste, Worcestershire sauce, smoked paprika, oregano, salt, and pepper. Stir to combine. Bring soup to a boil, then reduce heat to low and stir in the uncooked rice. Simmer uncovered for 25–30 minutes, or until rice is cooked and vegetables are tender. Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving. Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes Kcal: 320 kcal | Servings: 6 servings #cabbagerollsoup #unstuffedcabbageroll #comfortsoup #beefsoup #weeknightdinners #cabbageideas #heartymeals #souprecipe #easyhomemade #fallcooking #winterwarmers #homemadesoup #souplovers #veggieandmeat #familydinner #easycomfortfood #cozyeats #mealprepideas #simpleingredients #classicflavor Turn your favorite comfort dish into a spoonful of cozy! This Cabbage Roll Soup is hearty, flavorful, and perfect for chilly days.
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Mexican Street Corn and Quinoa Salad
Smoky Mexican Street Corn & Quinoa Salad with Lime-Cilantro Dressing
Ingredients:
1 cup quinoa, rinsed
2 cups water or vegetable broth
2 cups corn kernels (fresh, canned, or frozen)
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
Salt and pepper, to taste
1/4 cup crumbled cotija cheese (or feta)
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1 jalapeño, seeded and minced (optional)
For the Dressing:
2 tablespoons mayonnaise
2 tablespoons Greek yogurt or sour cream
Juice of 1 lime
1/2 teaspoon cumin
Salt, to taste
Directions:
In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until quinoa is fluffy and water is absorbed. Set aside to cool.
Heat olive oil in a skillet over medium heat. Add corn, smoked paprika, chili powder, garlic powder, salt, and pepper. Sauté for 5–7 minutes until corn is slightly charred. Let cool.
In a large bowl, combine cooked quinoa, corn, red onion, jalapeño (if using), cilantro, and cotija cheese.
In a small bowl, whisk together all dressing ingredients until smooth.
Pour dressing over the quinoa mixture and toss gently to combine.
Serve chilled or at room temperature. Garnish with extra cheese and cilantro if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 330 kcal | Servings: 4 servings
#quinoasalad #mexicanstreetcorn #elotesalad #quinoaelote #vegetarianrecipes #southwestflavors #mexicaninspired #limecilantrosalad #grainsalad #spicyquinoasalad #cotijacheese #mealprepsalad #quinoamealideas #streetcorninspired #saladbowl #wholesomelunch #easyquinoarecipe #healthytangyflavors #mexicanfusion #zestygrainbowl
This smoky, zesty Mexican Street Corn & Quinoa Salad is your new summer favorite! It’s hearty, flavorful, and full of personality.Mexican Street Corn and Quinoa Salad Smoky Mexican Street Corn & Quinoa Salad with Lime-Cilantro Dressing Ingredients: 1 cup quinoa, rinsed 2 cups water or vegetable broth 2 cups corn kernels (fresh, canned, or frozen) 1 tablespoon olive oil 1/2 teaspoon smoked paprika 1/2 teaspoon chili powder 1/4 teaspoon garlic powder Salt and pepper, to taste 1/4 cup crumbled cotija cheese (or feta) 1/4 cup chopped fresh cilantro 1/4 cup chopped red onion 1 jalapeño, seeded and minced (optional) For the Dressing: 2 tablespoons mayonnaise 2 tablespoons Greek yogurt or sour cream Juice of 1 lime 1/2 teaspoon cumin Salt, to taste Directions: In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until quinoa is fluffy and water is absorbed. Set aside to cool. Heat olive oil in a skillet over medium heat. Add corn, smoked paprika, chili powder, garlic powder, salt, and pepper. Sauté for 5–7 minutes until corn is slightly charred. Let cool. In a large bowl, combine cooked quinoa, corn, red onion, jalapeño (if using), cilantro, and cotija cheese. In a small bowl, whisk together all dressing ingredients until smooth. Pour dressing over the quinoa mixture and toss gently to combine. Serve chilled or at room temperature. Garnish with extra cheese and cilantro if desired. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 330 kcal | Servings: 4 servings #quinoasalad #mexicanstreetcorn #elotesalad #quinoaelote #vegetarianrecipes #southwestflavors #mexicaninspired #limecilantrosalad #grainsalad #spicyquinoasalad #cotijacheese #mealprepsalad #quinoamealideas #streetcorninspired #saladbowl #wholesomelunch #easyquinoarecipe #healthytangyflavors #mexicanfusion #zestygrainbowl This smoky, zesty Mexican Street Corn & Quinoa Salad is your new summer favorite! It’s hearty, flavorful, and full of personality.
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