We go to a little Vietnamese restaurant called Saigon, which is right around the corner. It is one of the restaurants where I feel confident that all the veggies are fresh and come from the open market. Plus, they are happy to accommodate my gluten, soy, and dairy-free lifestyle. They serve this delicious chicken coconut soup dish that you pour over rice. It is so tasty, and the aroma is beyond the moon. Actually, just inhaling it, I can feel my body gaining strength. I’ve read a few recipes and thought about creating this meal for about a year. I practice each month, and I decided to finalize this baby this week. I have to say it is in strong competition with Saigon’s version. Try it and let me know what you think.
VIETNAMESE PLEASE!
July 15, 2016
: 4
: 20 min
: 20 min
Ingredients
- Meat: Pork
- 1 lbs lean bio pork or chicken sliced thin
- Curry Paste: Food Processor
- 1/3 cup red curry paste I use Panang CurryPaste or try mine on my website!
- 1/2 cup cilantro leaves only
- 3-4 cloves garlic roughly cut
- 1 fresh lime juiced
- 2
Directions
- Step 1 Pork
- Step 2 Heat the ghee in a large frying pan and cook the sliced pork until brown.
- Step 3 Set the browned pork aside and drain off the extra ghee from the frying pan. keep the brown remains from the meat in the pan.
- Step 4 Curry Paste & Liquids
- Step 5 Add all the ingredients for the Curry Paste in your food processor and process for 3 to 4 minutes until well blended (not the liquids). Set aside while you mix the liquids.
- Step 6 Pour the chicken broth and coconut milk into the frying pan you used to brown the pork. Use a whisk to scrape the fried pork’s remains into the liquids.
- Step 7 Add the Curry Paste you created in your food processor and whisk it into the coconut milk and broth. Cook this for 5 minutes on medium-high. It will simmer. Whisk it now and then.
- Step 8 OPTIONAL: for thickening the sauce, mix 3 rounded tsp of tapioca flour into 1/4 cup cold water. Drizzle into the sauce while whisking until you reach the consistency you desire. Sometimes I leave it thin for a nice soup. This is up to you.
- Step 9 Veggies
- Step 10 If using sweet potato, be sure to put the cubed pieces in the sauce first and simmer it until it is JUST tender, about 8 minutes. Add the remaining cut veggies and cook for 8-10 minutes.
- Step 11 Pour over cauliflower rice or white rice. Check out my flavored cauliflower rice online! I add ginger and cut cilantro to my cauliflower rice for this one!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.
This looks yummy! Maybe you could do a cooking class with soup!
That’s my plan after my summer trek to USA. I’ve been planning my winter soup cooking class. So excited! Easy, fun and 4 different soups from 4 different countries by using one simple base. Enjoy and stay tune for a new website format and adventures in camping and cooking.