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.

Thai Peanut Chicken Salad Crunchy Thai Chicken Salad with Creamy Peanut Dressing Ingredients: 2 cups cooked chicken breast, shredded or chopped 2 cups shredded cabbage (purple or green) 1 cup shredded carrots 1 red bell pepper, thinly sliced 1/2 cup chopped cucumber 1/4 cup chopped fresh cilantro 1/4 cup chopped green onion 1/4 cup roasted peanuts, chopped 1 tablespoon sesame seeds (optional) 1 tablespoon lime juice For the Peanut Dressing: 1/4 cup creamy peanut butter 2 tablespoons soy sauce or tamari 1 tablespoon honey or maple syrup 1 tablespoon rice vinegar 1 teaspoon sesame oil 1–2 tablespoons warm water (to thin if needed) 1 teaspoon grated fresh ginger 1 clove garlic, minced Directions: In a small bowl or jar, whisk together all ingredients for the peanut dressing. Adjust consistency with warm water until smooth and pourable. In a large bowl, combine cooked chicken, cabbage, carrots, bell pepper, cucumber, cilantro, and green onion. Pour the peanut dressing over the salad and toss gently to coat everything evenly. Top with chopped peanuts, sesame seeds, and a squeeze of lime juice before serving. Chill for 15–20 minutes for best flavor, or serve immediately. Prep Time: 15 minutes | Cooking Time: 0 minutes (using pre-cooked chicken) | Total Time: 15 minutes Kcal: 340 kcal | Servings: 4 servings #thaichickensalad #peanutdressing #asianinspiredsalad #proteinpacked #healthymeals #mealprepideas #glutenfreeoption #saladwithcrunch #quicklunch #dairyfreeeats #freshingredients #balancedmeals #lowcarbrecipes #cleanrecipes #simplemeals #saladforlunch #weeknightdinners #highproteinrecipes #thaiflavors #chickensalad Bright, bold, and bursting with flavor—this Thai Peanut Chicken Salad is your new favorite way to enjoy lunch! Crunchy veggies + creamy dressing = perfection!