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Thai Tom Kha Gai Low-Carb Pasta
A low-carb version of a classic Thai spicy soup, with succulent hints of lemongrass and coconut Nutrition (per serving) Carbs: 49 g Fiber: 16 g Net carbs: 33 g Calories: 570 Cal Ingredients (per serving) -1 lb zucchini -1 lb of mixed Thai or Asian vegetables (can be found in the frozen aisle at the grocery store, and usually contains snap peas, water chestnuts, baby corn, among other vegetables) -0.5 cup coconut milk (can be found in the Asian aisle at the grocery store) -2-5 tablespoon Sriracha sauce (Asian spicy chili sauce. The exact amount can be titrated to how spicy you want the curry to be) -1 cube low-salt chicken or vegetable stock -3 sticks lemongrass -1oz fresh basil Instructions 1) Prepare the Thai curry (Tom Kha Gai): in a medium saucepan, place the cube of chicken or vegetable stock in 1 cup of water and boil. Add the lemongrass and basil, and simmer for 15 minutes in order to extract the flavors of the lemongrass and basil. Take the sticks of lemongrass out of the mixture (they are hard and should not be eaten). Add the can of coconut milk and the Sriracha (measure the Sriracha sauce to taste), mix thoroughly. Boil until the curry thickens slightly in consistency. 2) Using a spiral vegetable slicer (such as the ones shown here), slice the zucchini into strands with the thickness of angel hair pasta. Place in an oven-safe bowl 3) Thaw the Asian vegetables, and sauté over medium heat in a large pan, until slightly blackened. Toss with the sliced zucchini 4) Pour the curry over the zucchini and vegetables. 5) Place in the oven at 350 F for 20 minutes. The zucchini should soften up, but should remain al dente |