Thai Green Curry Soup

 

This Thai inspired soup is flavoured with green curry, coconut milk, and fish sauce.  Simmered gently, chicken then vegetables are added in the last few minutes of cooking to retain freshness and colour. You can easily make a vegetarian version with a few substitutions!  Soft tofu for the chicken and vegetable broth for the chicken.  If you don't want to use the fish sauce, leave it out - it will turn out just fine!

I used the green Thai curry paste in this recipe.  Here is the brand I used.  You can find it at most grocery stores nowadays in the Asian section or at your local grocery stores.  If you like, you can substitute the red curry for the green - there seems to be much debate online over which is the hotter, I'll leave it up to you to decide!

Shaun loves this soup served over warm jasmine or basmati rice - but rice noodles will work just as well.  This soup comes together quickly and easily while the rice cooks, a good option for a weeknight meal! 

Thai Coconut Curry Sole

This is a really simple, one pan recipe for a mild, thai curry sole. I obviously used filets of Sole in this recipe but you could just as easily use Tilapia, Basa or any white fish...or even shrimp!

Weight Watchers Pad Thai

Using the old Weight Watchers points system this recipe has 5 points per serving. I haven't calculated the new Points Plus - but either way, this makes a light, healthy version of an old favourite.

I was originally put off by the ketchup in this recipe, if you read this and thought the same, don't be afraid to try it. It's a decent rendition and quick to come together!

Recipe originally found HERE.