Thai Seafood Soup

Thai Seafood Soup

This is a blend of several recipes. It started as a Thai Shrimp soup dish but I add a little frozen fish fillet to amplify the seafood flavor. I don’t add a lot of other stuff like lemon grass, which is a wonderful flavor mainly b/c lemon grass is not easy to find. The main thing to remember this is seafood flavor in a coconut milk and red curry paste broth capped with a Thai lime and cilantro garnish back. Serve over rice.

Precooked rice

• 4 TBSP butter
• 14 oz. frozen shrimp thawed
• 4 oz. white fish (I use a north Atlantic Pollock)
• 1 TBSP cloves garlic minced
• 1 TBSP grated ginger
• 1 medium onion chopped
• ½ Red Bell chopped
• 2 TBSP Red Curry Paste
• 1 can of unsweetened coconut milk
• 1 cup Chicken stock
• 1 cup of fish juice (see below)
• 1 dash of dry white wine ~ ¼ cup (always need wine)
• ½ squeezed lime for juice
• 1 handful of cilantro then chopped
• Kosher Salt and White Pepper
• (Other variations include red pepper, lemon grass and Sriracha)

Fish Juice:

Place frozen shrimp and fish in a bowl with 1 cup of water and let defrost on the counter as much as possible almost defrosted before needing to put it back in the Frig. Under cold water rinse the shrimp, deshell and place into another bowl. Place the fish also in that bowl and put back in a Frig to keep cold. Run the remaining fish water through a small strainer and render 1 cup of good fish juice.


In your soup pot melt four TBSP butter add a little salt and white pepper and sauté the fish until they just start to turn pink. Remove fish and set aside.


On medium in the same pot sauté onions, garlic and red bell pepper ~5 minutes. Add the white wine. Then whisk in ginger and cook 1 minute. Whisk red curry paste a little at a time and then whisk in the can of coconut milk. Cook 2 minutes. Add the fish juice and the chicken stock. Cook 4 minutes. Return the fish and add a small bunch of cilantro leaves. Set on the small burner on lowest setting and cook 30 minutes.
Start the rice. Serve.



Asian Meatballs w/Hoisin Sauce

My meatball/meatloaf recipes differ in many ways, however. I use half lean ground beef and half ground turkey. I also put all the ingredients in a food processor and whip the meat tightly like a Pâté. The only time I like ground beef otherwise is in a big juicy hamburger with everything on it – nothing better. But this is a more delicate dish. Also, my kitchen is like a body shop. I’m always running some kind of motor in here. 

½ lb. lean ground beef
½ lb. ground turkey
1 TBSP or so minced ginger
1 TBSP minced garlic
½ cup bread crumbs (non-herb) or panko (non-herb)
1 eggs
½ cup green onion (chopped)
1 tsp. sesame oil

In a small food processor blend the ginger, garlic, bread crumbs, and green onion until chopped and mixed together.

In a large food processor, add meat, egg, sesame oil and chopped veggies w/bread crumbs and turn on until the meat forms in a big ball.

Move in to a large bowl. I take a round TBSP and extract 2 TBSPs of meat and set aside. Then I will roll those into a small meat ball and place on a tray with aluminum foil.

¼ cup hoisin sauce
2 TBSP soy sauce
1 teaspoon sesame oil
Green onions chopped

Mix together in a bowl and let sit for an hour or so to combine the flavors.

In a 400ᵒ oven bake the meatballs 10 minutes. Add the sauce on top, put bake in the oven for 2 more minutes and serve hot, usually with pot stickers.


Mashed Cauliflower w/ Truffle Oil and Parmesan

1 cauliflower, cut into small florets
½ tsp salt
¼ tsp ground black pepper
2 TBSP butter
1 cup Parmesan cheese, grated
1 tsp truffle oil (or a little more for taste)
1 TBSP chopped Italian parsley
1 tsp olive oil

Some relatives visited recently and as a gift brought several olive oils, one being a truffle oil. I looked it up and seems one dish it is great with is a mashed cauliflower.

Put the cauliflower in a food processor and process into rice. Please in a double boiler and steam until just soft. Return to the food processor, add all the remaining ingredients and process into a mash (like potatoes). Add to a pot with a little olive oil and warm up then serve.

You can always add more butter or even cream.

It is wonderful.



Italian Cream Corn

For 2 people

3 ears sweet corn
1 cup of chicken stock
3 Mild Italian sausage links
1 pk. fresh four cheese tortellini
½ red onion chopped
½ red bell pepper chopped
½ shallot chopped
1 garlic clove minced
1 zucchini chopped into inches and then wedge cut
3 small tomatoes chopped in chunks
½ cup fresh basil
1 dash red pepper flakes
Dash of white wine

Cut two ears of corn put in a blender.

Add chicken stock and blend in a blender. Strain in a colander and reserve 1 cup of corn cream. Cut a third ear and set aside.

Slice Italian sausage and lightly brown both sides and remove..

Add to pot, onions, shallots, red bell pepper, garlic, the third ear corn with the corn sliced off and sauté. Add white wine and deglaze the pan. Add zucchini and tomatoes and add basil and sauté. Return the sausage and add the corn cream and bring to slight boil and let the corn cream thicken like cornstarch. Add Pepper flakes. Simmer for 30 minutes on low.

Boil the tortellini as directed for approximately 5 minutes and drain.

Add tortellini to the bowl and ladle the corn dish and sprinkle with Parmigiana cheese.

Thai Beef with Thai Noodles and Thai Basil

Serves two, adjust accordingly

4 oz, Thai Kitchen Brand stir-fry rice noodle

4 tsp. Thai Kitchen red curry paste
1 large garlic clove minced
1 Tbsp. olive oil
1 lime squeezed juice
¼ cup white wine
¼ cup chicken stock
Dash red pepper flakes
1 Tbsp. brown sugar

Suggest cut on a mandolin:
½ red onion thinly sliced
½ large cucumber thinly sliced and again into spaghetti
1 red bell pepper thinly sliced
¼ cup Thai basil leaves or regular basil sliced

1 Lb. flank steak
Olive oil

Brush olive oil on flank steak and add salt and pepper to both sides. Get your grille hot cook 3 minutes each side remove bring inside and let rest. Should be red on the inside. Cut long ways 2 inches with the grain and then cut slices against the grain.

In a large Dutch over add olive oil and add onion, cucumber, red bell, basil and sauté gently about 5 minutes (al dente) and remove.

In the same pot add red curry, garlic and gently fry together a couple of minutes then add the wine, chicken stock, brown sugar, red pepper flakes and lime juice. Stir until you get slight gravy. Add the meat and cook on medium with the lid on for 12 minutes and turn off and let steam.

At the same time boil water with salt and when the water is boiling add the noodles and cook exactly 12 minutes. Drain the noodles.

Place the vegetables in the microwave for 30 secs to reheat.

Take tongs and grab some noodle and place in a bowl, use the tongs to grab some veggies and place over noodle, use the tongs and place meat on top and spoon in some red curry gravy.

Serve and eat with chop sticks.

The idea is to char the meat but leave the center uncooked. When added to the gravy it will cook a little more and brown but will be warm and tender when served. The veggies should still be al dente and the noodles soft.