In the Kitchen
Chicken and Vegetable Burgers With the Works
From the Pollan family "Mostly Plants" cookbook.
View the RecipeRecipes > Dairy Free, Dinner, Entrees, Gluten Free, Grain Free, Soups
Thai Soup
Okay, if you love ordering curry from your local Thai takeout place but always end up feeling bloated (likely because they’re using soooo much salt!), this could change your life.
This Thai-inspired soup comes with all of the flavors you love thanks to ingredients like garlic, ginger, sesame oil, and coconut milk. It’s just way healthier than most takeout versions.
Plus, it’s simple to make but looks pretty impressive as a dish to serve to friends, especially if you go for the garnish. (As in, it’s the kind of thing your BFF will totally Instagram if you make it for her.)
Recipe courtesy of our partner, BOU.
(28 votes, average: 3.11 out of 5)23 minutes
4 Servings
Ingredients
Directions
- Spiralize or julienne the daikon radish and carrots. Set aside.
- Heat a large pot or Dutch oven over low heat. Add toasted sesame oil, minced garlic, diced ginger, diced shallot, and chili paste. Toss constantly for 3 minutes.
- After 3 minutes, add in soy sauce, rice vinegar, maple syrup, and BOU Chicken Flavored Bouillon Cubes. Pour in water and coconut milk. Increase heat to high and bring to a boil, stirring often.
- Once boiling, reduce heat to low, and add in shrimp and julienned or spiralized radish and carrots. Stir constantly and cook just until shrimp are white and tender (about 3 minutes).
- When shrimp is cooked take pot or Dutch oven off heat. Serve in bowls, and top each bowl with a squeeze of lime juice, cashews, and cilantro.
WHY WE LOVE THIS RECIPE
Soups are a great way to get a variety of nutrient-dense foods into one meal, and this one is no exception. It’s filled with veggies like garlic, carrots, and shallots, has plenty of protein thanks to the shrimp, and provides healthy fat via coconut milk. It’s a great option for entertaining and also as an immunity-boosting swap for chicken soup, since you’ll be slurping up ginger and chicken broth made via BOU’s Chicken Flavored Bouillon Cubes.
