Tom Kha with Green Curry Base

Ingredients: Tom yum kha paste (Aroy-D), leftover green curry sauce, king prawns (deveined), white mushrooms (sliced), broccoli florets, 1/2 red onion (thinly sliced), 1/2 red bell pepper (sliced), 2 garlic cloves, 1 red chili (sliced), 2 scallions (chopped), coconut milk, lime juice, cilantro, coconut sugar

Quick Note: Green curry sauce = creamy, sweet, herbaceous (coconut milk + green chilies + Thai basil). Tom yum kha paste = creamy, aromatic, mild (galangal + lemongrass + coconut + lime leaves). Both are coconut-based, so they blend beautifully for a rich, fragrant soup.

Quick Method (Using Paste):

1. Base: Heat leftover green curry sauce → add 2-3 tbsp tom yum kha paste → thin with coconut milk
2. Aromatics: Add garlic, red chili, onion → simmer 3 mins
3. Veg: Add mushrooms, bell pepper, broccoli → cook 4-5 mins
4. Prawns: Add prawns → cook 3-4 mins until pink
5. Finish: Taste, adjust with lime juice + coconut sugar + scallions + cilantro

From Scratch Method:

1. Aromatics: Sauté onion, garlic, galangal, lemongrass, red chili in oil
2. Liquid: Add coconut milk + water/stock → bring to gentle boil
3. Build: Add mushrooms, bell pepper → simmer 5 mins → add broccoli, prawns
4. Season: Fish sauce, coconut sugar, lime juice to taste
5. Finish: Scallions + cilantro + lime wedges

Serve: Hot with jasmine rice, extra lime wedges

Other Great Variations:

Classic Tom Kha: Chicken + galangal + kaffir lime leaves + Thai chilies Seafood Tom Kha: Mixed seafood + coconut milk + aromatic herbs Vegetarian: Tofu + mixed vegetables + vegetable stock Spicy Tom Kha: Extra chilies + white peppercorns

Asian Quinoa Chicken Salad with Peanut Dressing

Ingredients: 1/2 cup quinoa, 1 cup chicken broth, 2-3 chicken breasts, toasted pumpkin seeds, 2 bell peppers (chopped), 3 cups shredded cabbage, 2 cups shredded carrots, 4 scallions (chopped), 1 cup shelled edamame, 1/3 cup cilantro (chopped), 2/3 cup cashews

Peanut Dressing: 1/2 cup crunchy peanut butter, 3 tbsp soy sauce, 2 tbsp maple syrup, 2 tbsp rice wine vinegar, 2 tbsp water, 2 tsp fresh ginger (minced), 2 garlic cloves (minced)

Method:

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