Asian Chicken and Mushroom Soup

Soup this time of year warms you from the inside out.  This has a different take to it with Asian inspired flavours.

8 cups chicken stock
20 mushrooms, sliced
2 tbsp minced peeled fresh ginger
4 tbsp fish sauce
2 tbsp soy sauce
1 tbsp sesame oil
1/2 tsp chili oil
1 skinless chicken breast, boned, poached, and shredded
3 cups sliced bok choy
4 tsp rice vinegar
Freshly ground pepper
2 green onions, sliced

• Bring broth, mushrooms and ginger to a boil in a large pot.  Reduce heat and simmer 3 minutes.
• Add fish sauce, soy sauce, sesame oil and chili oil; simmer 2 minutes.  Add chicken and bok choy; simmer until bok choy is tender, about 2 minutes.  Stir in rice vinegar.  Season with pepper.
• Ladle soup into bowl.  Sprinkle with green onions and serve.

Grilled Beef with Red Curry Coulis

I really enjoyed the flavour in the sauce and glaze.  Make sure you buy a good quality steak.  From Food and Drink Autumn 2003

SAUCE
One 14 oz (398 ml) can coconut milk
1 tsp Thai red curry paste
1 tbsp grated lime rind
2 tbsp finely chopped lemon grass (or rosemary if you can't find lemon grass)
2 tbsp fish sauce
1/2 tsp sugar
1 tbsp tomato paste
1 tbsp lime juice
1/4 cup chopped mint
1/4 cup chopped coriander

MARINADE
1/2 tsp red curry paste
Pinch sugar
3 tbsp vegetable oil
4 - 175g fillet steaks

GLAZE
1 tbsp ginger in syrup
1 tbsp red wine vinegar
1/2 cup soy sauce

1. Without shaking the can, pour out thin coconut milk and set aside, leaving the creamy thick milk.   Add thick milk to skillet and cook over medium heat until it reduces by half, about 3 minutes.  Add curry paste, lime rind, lemon grass, fish sauce, sugar and tomato paste.  Cook together until milk nearly evaporates, about 4 to 5 minutes.
2. Add remaining (thin) coconut milk and continue to cook for 8 to 10 minutes or until sauce coats the back of a spoon.  Stir in lime juice and chopped herbs.  Reserve until needed.
3. For marinade, combine curry paste, sugar and 2 tbsp oil and brush onto steaks.  Marinate for 30 minutes.
4. To make glaze, add ginger, vinegar and soy sauce to a small pot.  Bring to a boil on medium high heat, reduce heat to low and simmer 10 to 15 minutes or until thickened.  Reserve.
5. Preheat oven to 400F.
6. Brush an ovenproof skillet with remaining oil.  Heat over medium high heat.  Add fillets and fry 2 minutes per side to sear.  As an alternative to baking fillets you may also grill them about 5 minutes per side.  (this is what I did)
7. Place in oven and bake 5 minutes longer for medium rare.  Place steaks on carving board and brush with glaze.  Slice into 1/4 inch thick slices.  Serve surrounded by sauce.

Serves 4

Pad Thai

This is a wonderful dish full of flavour.  It is easy to substitute your favourite veggies and meats in this recipe...experiment and enjoy.  The original from Food & Drink 2003

250g broad rice noodles
3 tbsp fish sauce
1/4 cup lime juice
1 tbsp sugar
2 tbsp oyster sauce
2 tsp chili sauce
1/4 cup chicken stock
1/4 cup vegetable oil
1 tbsp chopped garlic
8 oz medium shrimp, peeled and deveined
8 oz boneless, chicken breast, diced
2 eggs, beaten
3 cups bean sprouts
6 green onions, slivered into 1 inch lengths
2 tbsp toasted chopped peanuts

Garnish
Coriander sprigs
1 lime, cut into 8 wedges
1/2 cup bean sprouts
fresh chilies, optional

1. Soak noodles in warm water for 20 minutes, drain and reserve.  Combine fish sauce, lime juice, sugar, oyster sauce, chili sauce and chicken stock.  Reserve.
2. Heat a wok or large skillet on high heat and add oil.  Stir in garlic, cook 10 seconds then add shrimp and chicken.  Stir fry until all ingredients are cooked, about 3 to 4 minutes.  Add eggs and toss together until scrambled.
3. Add noodles to the wok.  Mix well to combine all ingredients.  Pour in reserved sauce.  Cook, stirring constantly until noodles are soft and tender.  If they appear dry, add up to 1/4 cup water.
4. Stir in bean sprouts, green onions, and peanuts and fry for 1 more minute.  Taste for seasoning, adding more lime or chili as needed.  Serve pad thai garnished with coriander, lime wedges, bean sprouts and chilies, if desired.

Serves 2 to 3

Thai Beef Salad

Awesome salad with an Asian flavour - feel free to switch up the beef for chicken, fish or shrimp

2 tbsp each lime juice and vegetable oil
1 tbsp each dark sesame oil and fish sauce
2 tsp granulated sugar
1 tbsp finely minced ginger
1 to 2 tsp very finely minced hot red chili pepper such as a habanero
1/4 tsp salt
4 cups thinly sliced Savoy cabbage
1 mini cucumber thinly sliced diagonally
1 medium carrot, coarsely grated
1 cup bean sprouts
1/3 cup shredded mint leaves
1/4 cup diced red onion
Thinly sliced leftover grilled steak
2 tbsp salted roasted peanuts

1. In a large bowl, whisk lime juice with vegetable oil, sesame oil, fish sauce and sugar until sugar is dissolved.  Stir in ginger, chili and salt.
2. Add cabbage, cucumber, carrot, bean sprouts, mint, red onion and steak. Toss to combine.  Sprinkle with peanuts.