Tag Archives: sriracha

Creamy Thai Chowder

11 Feb

After a long break, the creative juices are flowing and we’re trying again! This is the first of (hopefully) more recipes to come. ~Mindy

Ingredients: Potato, butternut squash, yams, sweet onion, garlic, large mushrooms, scallions, vegetable broth, honey, nut butter, oil, yellow curry paste, coconut milk, salt, and Sriracha chili sauce.

Peel and cube 1 potato, 1 butternut squash, and 2 yams. Peel and slice 1 sweet onion and 4 cloves garlic. Combine all and sauté in 2 TBSP oil. Then cover in vegetable broth and simmer in 2 TBSP honey and 1 TBSP yellow curry paste till vegetables are mushy. Puree 1/2 simmered vegetables. Mash remaining and combine. Add 1 can (13.5 oz) coconut milk blended with 2 TBSP nut butter. Sauté 3 large chopped mushrooms in 1 TBSP oil. Add to soup along with 4 chopped fresh scallions. Season with salt and Sriracha chili sauce.

Optional: Garnish with cilantro, chopped peanuts, or fresh basil.


Experiment: Try simmering thai red chilies in with the vegetables (remove before pureeing), or add a few spoonfuls of Savory Cilantro Sauce for a spicy kick.


Asian Coleslaw

13 Jul


Ingredients for the salad: Cabbage, carrots, white or yellow onions, scallions, cucumber, fresh basil, fresh mint, jalapeño, and roasted peanuts.

Ingredients for the dressing: Mayonnaise, seasoned rice vinegar, soy sauce, fish sauce, Sriracha red pepper sauce, fresh lime juice, sea salt, honey, and unsweetened peanut butter.

This salad was inspired by the salad rolls from Pho Van Vietnamese Restaurant. The ingredients go well together and I love the fresh flavor. To save time, I start with pre-packaged shredded cabbage and carrots. I use half a yellow onion, four scallions, half a cucumber, and one seeded jalapeño (so the kids can still enjoy it). Equal parts basil and mint suits my taste.

For the dressing, I whisk into 2/3 cup mayonnaise, a tablespoon of soy sauce, the juice of one fresh lime, a teaspoon of fish sauce, two tablespoons of seasoned rice vinegar, half a tablespoon of honey, a tablespoon of unsweetened creamy peanut butter, and as much SSriracha spicy red pepper sauce as I can handle. For my palate, this is a well-balanced sweet, salty, and spicy ratio. Toss the dressing over the salad and add roasted peanuts to each serving.

This makes a lot and it only gets better as the flavors marry. It’s great served as a replacement to white rice if you are watching your carb intake and is particularly delicious with BBQ chicken, pork, and shrimp.

Experiment: Differ the amounts of onions, scallions, jalapeño, bean sprouts, and herbs or add more or less Sriracha to the dressing to make it as spicy as you like.