Hi Cooped Up Cooking with Katie Fans! Here are the 3 recipes for today’s show at 3pm PST – Follow me here on Facebook or IG to tune-in!!
Ingredients:
2 cups chicken broth
six 1/4-in thick slices galangal or fresh ginger
2 stalks lemongrass, cut into 2″ long pieces and bruised
1 1/2 teaspoons roasted red chili paste (optional)
4 kaffiir lime leaves, torn in half (optional)
1 tablespoon palm sugar or brown sugar
1 cup coconut milk
½ lb boneless, skinless chicken thigh, cut into 1-in pieces
1 cup sliced white button mushrooms
3 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce (nam pla)
2-3 fresh hot red or green chilies, preferably Thai, smashed
fresh cilantro leaves for garnish
Directions:
Bring the stock, galangal, lemongrass, roasted red chili paste (if using), kaffir lime leaves (if using) and sugar and bring to a boil in a medium pot. Add the coconut milk, reduce heat and bring to a simmer. Add the chicken and mushrooms and continue simmering until chicken is white and opaque, 5 to 7 minutes. Quickly stir in the lime juice and fish sauce. Float the chilies on the soup. Dish out into individual serving bowls and sprinkle with cilantro leaves. Serve immediately.
Ingredients:
10 oz. medium-sized shrimp, peeled and deveined
1/2 teaspoon dark sesame oil
1/2 teaspoon all-purpose cornstarch
Pinch of white pepper
Pinch of white pepper
2 Tablespoons high heat cooking oil
4 Tablespoons minced lemongrass
1 glove garlic, minced
1 small shallot, thinly sliced
1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced
2 kaffir lime leaves, finely sliced (optional)
1 teaspoon soy sauce
1 1/2 teaspoons sugar
1 cup fresh Thai or Italian basil
Directions:
Toss the shrimp with the sesame oil, all-purpose cornstarch and pepper in a small bowl. Cover and refrigerate for 10 minutes.
Heat 1/2 of the oil in a wok or skillet over medium-high heat. Add the lemongrass, garlic, shallots and chilies until fragrant, about 30 seconds. Add the shrimp and stir-fry until the shrimp turns pink.
Add the kaffir lime leaves (if using), soy sauce, fish sauce and sugar and stir-fry for about 2 minutes, or until the shrimp is cooked through. Add the basil leaves and stir-fry for about 30 seconds or until basil is wilted. Dish out and serve immediately with hot jasmine or brown rice.
