Tom Ka Gai (Coconut Chicken Soup)

Ready in 35 minutes. A broth of coconut milk and lime juice is seasoned with ginger root and cayenne pepper, with strips of white chicken, fresh cilantro, and chopped scallions.

Ingredients

• ¾ pound boneless, skinless chicken meat

• 3 tablespoons vegetable oil

• 2 (14 ounce) cans coconut milk

• 2 cups water

• 2 tablespoons minced fresh ginger root

• 4 tablespoons fish sauce

• ¼ cup fresh lime juice

• ¼ teaspoon cayenne pepper

• ½ teaspoon ground turmeric

• 2 tablespoons thinly sliced green onion

• 1 tablespoon chopped fresh cilantro

• Mushrooms

Directions

• Step 1

  Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.

• Step 2

  In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, mushrooms, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.

• Step 3

  Sprinkle with scallions and fresh cilantro and serve steaming hot.

Slow Cooker Thai Peanut Pork

This is a easy pork dish that your whole family will enjoy.

Ingredients

• 2 red bell pepper, seeded and sliced into strips

• 4 (8 ounce) boneless pork loin chops

• 1/2 cup teriyaki sauce

• 1/4 cup creamy peanut butter

• 2 tablespoons rice vinegar

• 1 teaspoon crushed red pepper flakes

• 2 cloves garlic, minced

• 1/2 cup chopped green onions

• 1/4 cup chopped roasted peanuts

• 2 limes, cut into wedges

Directions

1. Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops.

2. Cover and cook on Low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker, and cook 10 minutes more.

3. Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.

Cucumber Salad With Thai Sweet Chili Vinaigrette

Cool, spicy, and sweet.

• 2 tablespoons rice vinegar
• 2 tablespoons Thai sweet chili sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon white sugar
• 1/4 teaspoon granulated garlic
• 1 pinch salt to taste
• 1 cucumber, thinly sliced
• 1 green onion, thinly sliced

Directions

1. Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.

2. Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.