Category Archives: Thai Food

Thai Tomato Soup

I was craving tomato soup the other day, but I wanted to do something different, and we all know I love Thai food, so I threw a bunch of stuff in the blender and it worked! If you want, you can make a roux and thicken it a bit, but after letting it simmer down for a bit while I made the grilled cheese sandwiches to go along with it, it was fine.


Thai Tomato Soup

In a blender, blend until smooth-

2 cloves garlic

1 can light coconut milk, unsweetened

3 whole tomatoes

1/2 tsp ginger

5-6 baby portobello mushrooms

juice of 1 lime

2 tsp curry paste

1/2 Tbsp chili paste (Sambal Oelek)

1/2 tsp dried lemongrass, or let a 1-2 inch section simmer in the pot later on.

In a pot, sauté until onion is translucent and browning slightly:

1 small white onion, diced

1 red pepper, diced

1 yellow pepper, diced

salt and pepper

Add to blender, then transfer back to pot to heat and simmer down.

For an extra fancy roasty flavor, feel free to roast your peppers first, like this.

For grilled cheese-

You can use whatever vegan cheese you prefer (Teese mozza or cheddar is really good!), but since I can eat goat’s milk, I used a basil and sun-dried tomato goat cheese. It was fabulous! I’d highly recommend spreading some basil pesto and some chopped sun-dried tomatoes to the inside of your grilled cheese if you’ve got a regular vegan cheese. It totally ups the ante in flavor.

For bread:

Canyon Bakehouse is great for sandwiches and french toast, but too sweet for grilled cheese.

Udi’s plain white or whole grain bread is what you’re looking for in this case. It holds up fantastically, browns properly, and tastes great as a grilled cheese sandwich, and I don’t normally like Udi’s bread.

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Posted by on June 27, 2014 in Soup, Thai Food


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Baked Spring Rolls

I was at a friend’s house the other day and she was preparing the makings for deep fried egg rolls, and I got a craving. I had the rice and tapioca starch wrappers at home already because I’d been planning on trying something like this. Her recipe is fabulous, but I was looking for a more Thai inspired flavor. I guess you could say I’m on a kick. So I made this one up! Here’s a video about how to wrap them so they stay shut! Just ignore the layering bit, since there’s nothing in this recipe to layer or puncture the rice paper.


Baked Spring Rolls

Makes 22 or more rolls depending on how full you make your rolls; serves 5-6 people


1 lb ground turkey


1 Tbsp freshly grated ginger

2 Tbsp coconut aminos

2 tsp fish sauce

In a food processor, shred (using the large “grating” blade) together:

3/4 of a small head of white cabbage

2 carrots

4 stalks of celery

Put into a wok or large frying pan with high sides and add:

4 Tbsp chopped cilantro

1 c. bean sprouts

1/2 can water chestnuts, diced

3 Tbsp finely sliced green onion

Make a sauce using:

1 tsp sesame oil

2 Tbsp coconut aminos 

1 Tbsp freshly grated ginger

4 cloves garlic, minced

1 Tbsp fish sauce

2 tsp chili sauce

Pour sauce on veggies in pan and heat thoroughly. Add the turkey and mix.

Preheat your oven to 425 degrees F.

Put an inch of warm water in a glass pie pan; put a cutting board beside it and a dry tea towel beside that. Spray a jellyroll pan/cookie sheet with olive oil, or line with parchment paper.

Soak the wrapper in the water (one at a time), keeping your fingers on it so you can find it once it’s clear and so you can feel when it’s soft but not disintegrating. If it gets too soft it’ll just tear. I used a round tapioca and rice wrapper that I got in the Asian section at my local Woodman’s.

Lay wrapper on top of cutting board and spoon about 3 Tbsp of mixture onto the wrapper, about 2 inches from the edge nearest you. Fold the sides in, then the edge nearest you. Continue rolling the wrapper away from you. It should form a little log that sticks together on it’s own. Place on dry towel for a moment to allow some of the liquid to drain, and then place on pan. Brush with some oil (I used avocado).

Once you have the pan full, place in the oven and bake for at least 25 minutes, until the tops are somewhat golden and they look crispy. They won’t brown up like deep fried wonton wrappers. Make five per person if there are no other sides.

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Posted by on January 30, 2014 in Entree, Thai Food


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Thai Quinoa Salad

Notice a theme? We do a LOT of Thai food at our house. I should probably have a folder just for Thai recipes. *goes and makes one* I think the fascination started when I visited my sister out in the Asia-Pacific region for a month a couple of years back. They eat very well out there.

I almost NEVER follow a recipe precisely, but this one is the exception. I found it on Pinterest this past spring and have made it for every potluck I’ve been to, and have, without fail, been begged for the recipe. So here it is!


Thai Quinoa Salad

3/4 c. quinoa, rinsed.

Add to a pot of 1 1/2 c boiling water. Bring back to a boil, cover, reduce heat to low and let simmer for 15 minutes. Remove from heat and fluff. Let cool until all the rest of the ingredients are ready.


2 c. shredded red cabbage (I also add another cup of shredded green cabbage…I like the crunch)

1 red bell pepper, diced

1/2 red onion, diced (I now leave this out, as I’m allergic, but it does add great flavor)

1 c. shredded carrots

1/2 c. chopped cilantro

1/4 c. diced green onions

1/2 c. peanuts (I used unsalted, roasted, and I chop them up a bit, just roughly)

Dressing: (in a separate bowl)

1/4 c. all natural peanut butter (I add more…love peanut butter) Also, if you melt the peanut butter a bit, it incorporates easier and faster.

2+ tsp freshly grated ginger

3 Tbsp soy sauce (or coconut aminos, or whatever you use that’s gluten free)

1 T honey (agave if vegan)

1 T red wine vinegar

1 tsp sesame oil

1 tsp olive oil

juice of 1 lime

***Add the dressing to the quinoa FIRST, then add the quinoa to the veggies***

Original Recipe here

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Posted by on December 11, 2013 in Entree, Side Dish, Thai Food


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Thai Chicken Noodle Soup

My honey came home from work today sniffling, sneezing and coughing, so what does that mean? The chicken noodle soup he actually enjoys. (He’s not a fan of chicken). You can make this as mild or as spicy as you like by adjusting the amount of red chili paste. The recipe here is at “mild”. *NOTE* I’ve added a noodle dish alternative at the bottom and it’s super tasty if you’re not a big “soup” fan.


Thai Chicken Noodle Soup

Put all of this in a crockpot and just let it simmer on high for a couple of hours to really blend the flavors. If you have a large crockpot, definitely double the recipe.

4 c. vegetable broth

1 can coconut milk (not light)

juice of 3 limes

zest of 1 lime

3 garlic cloves, minced

3 Tbsp fish sauce

2 tsp red chili paste (or to taste)

1 inch fresh ginger, peeled and grated

*optional: 1 red bell pepper, finely minced and a handful of cilantro

2 large or 4 small chicken breasts, already cooked and diced

Just before serving, boil enough water to cover your noodles (I used 1 pkg maifun noodles). Once the water is hot, turn off the heat and put in the noodles. Let sit for 10 minutes, then drain off the water and add to the soup. Serve. If doubling the recipe, double the noodles too.

**Update: a friend has been experimenting with this soup and he recommends adding a 3 inch stick of lemongrass to the crockpot and removing it before adding the noodles.**


Tonight I made it again because I have a cold, and since my crock pot was busy making vegan sweetened condensed milk, I made it on the stove in a 3 qt pot and simmered it for 2 1/2 hours. I used the lemongrass as mentioned above and definitely recommend it. I also increased the chili paste to 2 TBSP instead of 2 tsp because I’m sick and wanted it spicy. I also left the lid cracked so it reduced down a bit. When I added the full package of noodles and let it simmer a bit longer, the noodles absorbed all the liquid and it turned into a super tasty noodle dish instead. I also pan-fried the chicken by first seasoning it on both sides with ground garlic and ginger, and then searing it on both sides on a hot pan, then reducing the heat a bit and letting it fry for awhile and then adding about a cup of water and putting the lid on to let them finish cooking. Make sure if your chicken breasts are thick you slice them in half first. This way of cooking keeps them super moist.


Posted by on December 9, 2013 in Crock Pot, Entree, Soup, Thai Food


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Pad Thai

The other day, a very dear friend’s daughter ended up in the E.R, seizing from a high fever. After a long, stressful day and night, she gave me a call, requesting my Pad Thai for dinner that night. Of course, I was delighted to provide one of my favorite meals with someone else who gets as excited about it as I do! So now you can too! I know there’s a million versions out there, but I find this one to be simple and tasty, and you’re not going to be scraping out tamarinds or using impossible-to-find ingredients. I pretty much always have the stuff on hand to make this, and it’s ideal for gluten and dairy free people, because it’s naturally that way. Yay for Thai food!


Pad Thai a la Tamara

First: before you start masterfully combining ingredients into the delicious sauce, throw a pot of water on to boil. Make the sauce while the water heats up. 

Ingredients for the peanut sauce:

1/4 c. peanut butter (natural, I use chunky)- warmed so it’s melty

1 T. red curry paste

1/2 c. coconut milk (full fat canned stuff tastes best)

3 T. fish sauce

Juice of 1 lime

1 T. chili sauce (Sambal Oelek Ground Fresh Chili Paste- green lid, gold label with a red rooster on it)

2 T. rice vinegar

1 T. fresh grated ginger (MUST be fresh…ground just doesn’t cut it)

2 t. fresh grated or pressed garlic (again…fresh)

Put it all in a bowl and mix it up until it’s a pinky reddish brown smooth sauce. Doesn’t need to be heated.

Second: The water is boiling! Turn off the heat and put in one 6 -8 oz package of Pad Thai noodles (wide rice noodles), mix ’em around a bit, and let sit for 10 minutes or until they’re soft, but not mushy. While they’re sitting in the water, cook the meat.

Now for the meat! This dish can be left without meat if you wish, or use tofu or shrimp. I use chicken because, again, it’s easy. 

Take 2 frozen chicken breasts (boneless, skinless), and semi-defrost them. They’re easier to cut into bite-size chunks when they’re still a little frozen. Throw them in a frying pan with a little oil (I use sesame or avocado oil), more freshly grated ginger and garlic, and a tablespoon of the chili sauce. Cook until done and drain off the liquid. 

Your timer should now be going off for the noodles, so drain them in a colander and put them into a bowl, along with the chicken and the sauce. Mix it up and voila! Tasty.

To serve it, I would recommend having a bowl of crushed peanuts, a bowl of cilantro, a bowl of bean sprouts, and a bowl of lime slices on the table. Layer a bit of each on and you’ve got the tastiest Pad Thai around (and it looks fancy!).

Serves about 4, depending on how hungry you are and if you have side dishes 🙂 Leftovers are never a bad thing, in my opinion.

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Posted by on October 13, 2013 in Entree, Thai Food


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