For more Thai soup recipes, click here.

• 1 lb. boneless skinless chicken thighs, cut into 2-inch pieces
• 1 can coconut milk
• 1 box Swansons chicken broth
• 6 ¼ inch slices ginger
• 2 stalks lemon grass cut into 1-inch slices
• 2 cups cremini mushrooms
• 2 tbsp. lime juice
• 2 tsp. honey or sugar
• 2 tsp. sirancha or to taste
• 2 tbsp. fish sauce (we like the red boat fish brand)
• ½ cup cilantro

In a large soup pot heat over medium, heat 2 tbsp. olive oil.  Add your chicken and sauté until browned.  Remove and set aside.  To your pot add the coconut milk, chicken broth, ginger, and lemon grass.  Bring to a boil, and simmer for 20 minutes or so.  Strain soup to remove the lemon grass and ginger.  Add mushrooms, lime juice, honey (or sugar), sirancha, fish sauce, and chicken.  Simmer for about 15 to 20 minutes.  Add your cilantro and serve immediately.

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2. Steak and Vegetable Soup
3. North Indian Style Spinach Chicken

Looking for a website that is dedicated to just baby back ribs, click here.

• 4 lbs. back ribs 
• ½ cup soy sauce
• 1 cup orange marmalade
• ½ tsp. garlic powder
• ½ tsp. ground ginger
• ¾ cup water
• Pepper to taste

Preheat oven to 425 degrees.  Place back ribs meaty side down, in a shallow roasting pan.  Roast for 35 minutes.  Remove from oven, tilt pan allowing the fat drippings to go into one corner.  Spoon out excess fat from pan.  Now turn ribs meaty side up.  Lower oven to 350 degrees.  Cook for 75 minutes.  Meanwhile prepare your marinade, by adding all of the above ingredients in a bowl, mix well.  After 75 minutes, pour over back ribs.  Continue cooking for another 30 minutes, basting occasionally with marinade.

Serves: 6

Total time: 2 hours and 20 minutes

Related posts:

1. Tennesse Pork Ribs

Did you know green beans have the same nutritional benefits as other common beans, such as kidney, lima, pinto, navy, and mung beans.  They are all high in fiber, low in fat, an excellent source of protein, as well as complex carbohydrates.  Did you know that cooking carrots actually improves the nutritional benefits.  The fiber in carrots can block the beta-carotene, making it tough for your body to extract.  By cooking them slightly you free the beta-carotene, from the fiber, which allows your body to absorb it better, according to this link here.  We served both stir fry’s with brown rice, and spring rolls.  Please enjoy!

For more stir fry recipes, click here.  

1 lb. pork tenderloin, cut into small cubes

• 2 tbsp. peanut oil

Marinade for the Pork tenderloin:

• 1 tbsp. corn starch
• 2 tbsp. soy sauce
• 1 tbsp. water

Sauce:

• 1 lime juiced
• 2 tbsp. soy sauce
• 2 tbsp. rice vinegar
• 2 tbsp. sesame oil
• 1 tbsp. corn starch

Prepare and set aside:

• 2 tbsp. ginger grated with 2 tbsp. red chile flakes
• 1 large carrot, grated (large grate)
• ½ lb. fresh green beans, ends removed and cut in half
• 2 chopped green onions, and ¼ cup chopped peanuts
• 2 tbsp. chile oil

Prepare your marinade, place in bowl with cubed pork tenderloin and marinate in refrigerator for at least 30 minutes, up to one hour.  Meanwhile prepare your sauce, and rest of ingredients, to set aside.

Remove pork from refrigerator.  In a large skillet, or wok heat your peanut oil until it shimmers, stir in ginger and chile pepper flakes, sauté for 1 minute.  Add pork, carrots, green beans, and sauté until pork is tender and cooked through, 8 to 10 minutes.  Add sauce, reduce heat and simmer until sauce thickens, about 5 minutes.  Remove from heat and stir in hot chile oil, green onions, and chopped peanuts.

Serves:  2

Total time: 30 minutes

Related posts:

1. Pork Mushroom & Snow-Pea Stir-Fry
2. Green Beans and Carrots with Charmoula Sauce
3. Roasted Pork Tenderloin With Sage Corn Bread Crust

For more tofu recipes from Saavyvegetarian.com, click here.

• ½ lb. ground beef
• 1 tsp. plus 1 tbsp. low sodium soy sauce
• 3 tsp. sesame oil
• 6 cups reduced sodium beef broth
• 4 tbsp. Japanese akamiso (red miso)
• 2 tbsp. chopped garlic
• 2 tbsp. red pepper flakes
• 1 lb. firm tofu, cut into 1 by 1 inch, thick pieces
• 1 lb. Napa cabbage, cut into ½ inch thick slices
• ½ lb. each yellow zucchini and daikon radish, thinly sliced and cut in half
• 6 green onions, halved lengthwise and cut into 2 inch pieces

Toss beef with 1 tsp. each soy sauce and sesame oil and cook, stirring over medium heat in a large heavy pot.  Set aside.  Put stock, 1 tbsp. soy sauce, and 2 tsp. sesame oil in pot.  Stir in garlic and chile flakes and bring to a boil, covered.  Add tofu, cabbage, zucchini, daikon, and two-thirds of the green onion, return to a boil, then lower heat and simmer, covered until everything is tender, at least 5 minutes.

Meanwhile, from pot reserve ½ cup broth and mix in 4 tbsp. red miso with remaining onions.  Just before serving add miso, onion, broth mixture and reserved beef.

Related posts:

1. Steak and Vegetable Soup
2. Escarole and Cannellini Bean Stew
3. Steak and Vegetable Soup

I was intrigued by one of the main ingredients, watercress because it’s a green that I am not familiar with. Watercress is an amazing europian perrenial herb, known for it’s peppery taste related to the mustard family.  Watercress is also renown in herbal history as a spring cleaning herb for purifying the blood and cleaning the whole system according to this link here.   I prefer brown rice over white rice, to me it has more flavor, a smooth nutty taste.  Please enjoy!

For more fried rice recipes, click here.

• 1/2 lb. bacon
• 1 tbsp. + 1 tsp. soy sauce
• 1 tsp. sesame oil, plus a few drops
• 1/8 tsp. dried red pepper flakes
• 1 ½ cups brown rice, cooked and cooled
• 1 bunch watercress, stems removed
• 1 egg beaten
• 3 tbsp. olive oil
• 2 scallions, chopped, including green part of scallion

Heat a nonstick frying pan over medium heat and cook bacon, until golden brown and cooked through.  Set aside until cooled, crumble into small pieces. 

Heat your wok over medium heat.  Put the watercress and 1 tsp. of soy sauce in the pan and cook until the watercress is just wilted, about 30 seconds.  Remove.

Place a few drops of sesame oil in your wok, add the egg to the pan and cook until just done, about 30 seconds.  Remove egg from pan and break into large pieces.  Heat the oil over medium-high heat, add your scallions and red pepper flakes and cook, stirring, for 1 minute.  Add the cooked, cooled brown rice to the pan and heat the rice, stirring, for 4 minutes.  Add 1 tbsp.  soy sauce, bacon, watercress, and egg.  Heat, stirring, 1 to 2 minutes longer.  Drizzle the remaining tsp. of sesame oil over the top.  

Serves: 4

Total time: 30 minutes

Related posts:

1. Ray’s Andouille Sausage with Brown Rice and Beans
2. Spicy Pork & Rice Soup with Lime
3. Asparagus Salad with Crispy Bacon

For more noodle recipe’s from Cooks.com, click here.

• 12 ounces wide-cut fresh Asian noodles
• 2 tbsp. mirin or Chinese rice wine
• 1 tsp. roasted sesame oil
• 2 ½ tbsp. soy sauce
• ½ lb. ground lamb or ground meat of your choice (I used 1 lb.)
• 2 garlic cloves, minced
• 1 tsp. cornstarch
• 1 lb. baby bok choy
• 5 tsp. vegetable oil
• 1 tsp. minced ginger
• 3 green onions, sliced
• Chile-garlic sauce to taste

Boil the noodles according to the package directions.  Drain, rinse and set aside.  Meanwhile, combine the mirin, sesame oil, and soy sauce in a measuring cup.

Place your ground meat in a medium bowl and add half the garlic and half the sauce.  Stir together.  Add the cornstarch and ¼ cup water to the remaining sauce.  Separate the large leaves from the bok choy.  Trim the stem and cut through the core holding the smaller leaves.  Soak in a large bowl of water to remove any sand, then drain before cooking.

Heat a wok over medium-high heat.  Add 2 tsp. oil, then add the meat.  Break up into 1-inch chunks and brown for 2 minutes.  Add the ginger, green onion, and remaining garlic, stir for a few seconds, then add the bok choy.  Stir fry until the bok choy in just cooked through, 3-4 minutes.  Pour contents of the pan into a large bowl.  Reduce the heat to medium and add remaining 3 tsp. oil to the pan.  When it is very hot, swirl around the pan and add the noodles.  Cook until lightly seared and heated through, 3 minutes.  Return the meat and vegetable to the pan with the sauce.  Bring to a simmer until the sauce thickens slightly and coats the noodles.  Serve immediately with chile-garlic sauce.  

Serves: 3 to 4

Total time: 30 minutes

Related posts:

1. Stir Fry Pork Tenderloin with Carrots and Green Beans
2. Pork Mushroom & Snow-Pea Stir-Fry
3. Spicy Pork & Rice Soup with Lime