I am always trying to make healthy choices. I’m not going to post my success rate here but, it’s not bad. As previously mentioned, I love Asian cuisine. L-O-V-E it. One of my favorites, since childhood, is egg drop soup. If you can turn down the sodium dial, this soup is good for you! Get some hormone free eggs, low sodium chicken broth, and some spices and you are ready to rumble. The recipe below is designed to be a main dish for one person (me). I eat this for dinner on a regular basis. It’s low carb, packed with protein, and delicious. This recipe, like most Asian cuisine, does not include bacon. Feel free to add it, though, and let me know how it came out!
(Serves 1 as a meal or 2-3 appetizer servings)
(Optional ingredients could include: mushrooms, tofu, corn, or tomato)
- 4 eggs beaten
- 1/4 tsp. ginger powder
- 1.5 tbsp low sodium soy sauce
- 1 can of low sodium chicken broth
- 3 stalks of green onion, chopped
- 1 tbsp of chili-garlic paste (or more to the taste)
- 1/2 tsp of sesame seeds
- 1/4 tsp Chinese Five Spice
1. Place chicken broth, chili-garlic paste, sesame seeds, half of the green onions, and ginger powder in a small
pot and bring to a boil, stirring occasionally as the mixture heats up.
2. Once boiling, slowly pour in your beaten eggs while stirring at the same time.
3. Once all the eggs are in, count to 5, then remove the pot from heat
4. Stir in the soy sauce (add more to taste)
5. Pour into serving bowl(s) and add green onion garnish.
I love anything with an Asian flare. Specifically, I am a huge fan of Thai and Vietnamese food. I don’t have a huge variety of dishes under my belt, but I do have a few great ones! My goal is to continue adding more!
One of the biggest tricks to Asian cooking is knowing a lot about the various ingredients and where to get them. I am a frequent shopper at Pacific Mercantile here in Denver. This Asian market is awesome – check it out.
Today’s dish is Thai Spice Soup or also (more commonly) known as Tom yum goong. I’ve adapted this recipe from ThaiTable.com. Thai Table is a HUGE resource for all things Thai – do check it out. Also, I’ve seen this soup made with sliced tomato and even pineapple! So don’t be afraid to do your own thing here.
3 chili peppers or 1 teaspoon of Sriracha
5 sprigs of cilantro
2 tbsp. of fish sauce (you can find this at most any grocery store in the Asian cooking section)
3 kaffir lime leaves (optional). These are pretty hard to find and you will definitely need to look in an Asian market
1 lemongrass (most grocery stores sell this cut into 3 inch pieces, see below, but you can get it cheaper and in longer pieces at an Asian market)
1-2 limes or 2 tbsp lime juice
1 small handful of sliced mushrooms
1 cup of shrimps (you can adjust this to your preference)
4 cups of water
1 tbsp of Nam Prig Pow (see below)
1 red onion, quartered
1. Boil water in a 2 quart pot.
2. Peel and de-vein shrimps and set aside
3. Cut lemon grass into pieces if it came in a large stalk, if not take three little pieces and tie them together with a piece of string (or floss)
4. Use the back of a knife or a spoon to lightly crush the lemongrass – just enough to bruise it and release the flavor. Drop the lemongrass into the boiling water and let boil for 5 minutes.
5. While the lemongrass is boiling, get out the two bowls you will use to serve the soup. In the bottom of each bowl, put 1 tbsp of fish sauce and 1 tbsp of lime juice or the juice from one lime.
6. Crush your chilis and add them to the bowls – or, use 1 tsp of Sriracha per bowl and stir. You can adjust the Sriracha based upon your heat preference.
7. If you are using kaffir lime leaves, remove the steams from the leaves and add the leafy part to the pot.
8. Add your mushrooms.
9. Add your onion.
10. Bring the mixture to a boil.
11. Add the shrimps and turn off the heat or remove from heat. Shrimp cooks quickly, and it will continue to cook just sitting in the warm lemongrass broth.
12. Almost immediately, scoop the shrimps and liquid into the serving bowls immediately. As soon as you do, the broth becomes cloudy from the lime juice.
13. Add 1 tsp of Nam Prig Pow.
14. Sprinkle with cilantro and serve.