Thai Coconut Soup & Thai Fried Rice

This Soup is a Huge hit in my house!  I found in through StupidEasyPaleo.com.  I have made a few changes, but for the most part, it’s close to the original.

-FOR THE SOUP-

What You Will Need:

  • 14 ounces (420 ml) can full-fat coconut milk
  • 3 cups (475 ml) chicken stock
  • 1.5 pounds (454 grams) shrimp
  • 2 inch piece of ginger, peeled and chopped fine
  • 2 cup sliced mushrooms
  • 2-3 tbsp lime juice
  • 2 tsp sriracha (omit for Whole30)
  • Chopped cilantro for garnish
  • Green Onions sliced  thin (optional)
  • Salt/Pepper/Garlic powder

How it’s Done:

  1. Prepare the shrimp by peeling and deveining if not already done prior to purchase. (I like to get my shrimp started a little in the oven, I place them on a cookie sheet, season with salt, pepper, and garlic powder.  Cook at 350 for about 5-8 minutes or until shrimp begin to turn white)  Set aside for now.
  2. In a pot over medium heat, combine the coconut milk, chicken stock and ginger.
  3. Bring the liquid to a boil then reduce heat to a simmer.
  4. Add the shrimp, mushrooms, lime juice, and sriracha. Simmer until the shrimp (less than 5 min) is cooked through.
  5. Top with fresh chopped cilantro & onions for garnish.

-For the Fried Rice-

What You Will Need:

  • 4 cups cooked Basmati or Jasmine rice, preferably at least 1 day old
  • 4 Tbsp Walnut oil for stir-frying
  • 2 shallots, thinly sliced
  • 5-6 cloves garlic, minced
  • 1 red or green chili (adjust seeds for heat preferences)
  • 1 cup roasted unsalted cashews
  • 1 egg, beaten
  • 1 cup fresh pineapple tidbits (optional)
  • 3 Tbsp. chicken stock
  • 3 Tbsp. Tamari
  • 2 tsp. curry powder
  •  tsp. coconut sugar
  • 3 spring onions, finely sliced

How it’s Done:

  1. Rice prep, use a fork to break apart grains.  You don’t want it stuck together.
  2. Add oil to a large frying pan use medium-heat, then add the shallots, garlic, and chili, frying for one minute, or until fragrant.
  3. Add the beaten egg, scramble together with shallots, garlic, and chili.
  4. In a small bowl, mix together the chicken stock, tamari, curry powder, and sugar. Stir well, then add to pan.
  5. Add the cashews, fry for 30 seconds
  6. Add the prepared rice, mix well and break up the rice as much as possible.
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No-Bake Chocolate Mint Tarts

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These little Melt-in-your-mouth treats are FABULOUS to keep in your freezer for those moments when you just need a little something!!

 

Recipe Credit goes to a dear friend at http://www.nourishingfaithandfamily.com/2013/08/27/no-bake-chocolate-mint-tarts/

 

What you will need:

Crust

  • 3/4 cups Blanched almond flour
  • 1/2 cup Raw Cacao Powder
  • 6 Organic Medjool Dates
  • 1 tablespoon Extra Virgin Coconut Oil
  • 1 teaspoon Vanilla Extract
  • 1 pinch Himalayan Sea Salt

Filling

  • 3/4 cups Extra Virgin Coconut Oil
  • 1/4 cup Unfiltered Raw Honey
  • 2/3 cups Raw Cacao Powder
  • 1/2 cup Canned Full Fat Coconut Milk
  • 1 tablespoon Vanilla Extract
  • 1 pinch Himalayan Sea Salt
  • 2 drops Peppermint Essential Oil (*Make sure it is certified therapeutic grade since it is being consumed orally.)

Note

Equipment Needed:

  • Food Processor OR be willing to fight with you Blendtec LIKE ME!
  • 12 Silicone Muffin Cups  OR I found a silicone candy tray (smaller portions of 24)

 

How it’s Done:

Crust
Step 1
Add Almond Flour and the rest of the crust ingredients and pulse until it’s a fine meal and will hold together when pressed between your fingers. If it is too crumbly, add a tiny bit of water or another date.

**If you want to boost the nutrition, you can add some milled chia seeds. Chia seeds absorb moisture, so you will want to add a bit of liquid to your mix so it holds together nicely.

 
Step 2
Use a small scoop to divide the crust mixture evenly between 12 silicone muffin cups. Press the mixture into the bottom. Place the cups on a small tray and place in the freezer while you make the filling.  
Filling
Step 3
While the crust in firming up in the freezer, make your filling. Place all filling ingredients in the food processor and process until VERY smooth.  
Step 4
When the filling is done, use a small scoop to divide the filling mixture evenly between your 12 muffin cups.  
Step 5
Place the tarts in the freezer to firm up.  

Strawberry Cream Bars

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(NOTE: You need to have the coconut milk IN the refrigerator overnight)

What you will need:

For the crust

  • 5 dried dates, pitted
  • 1 cup almond butter
  • ¾ cup unsweetened shredded coconut
  • 2 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • pinch of salt

For the toppings (part one)

  • 2 teaspoon coconut milk (full fat)
  • 1 c. fresh strawberries
  • 1 tablespoon raw honey
  • 1 teaspoon lemon juice

For the toppings (part 2)

  • 1 (14 ounce) can of coconut milk (placed in refrigerator overnight), only use the cream on top, leave behind the coconut water/milk at the bottom
  • 1 tablespoon raw honey
  • 1 teaspoon vanilla extract

 

How it’s Done:

  1. Place dates in food processor and pulse to break down into pieces.
  2. Then add almond butter, coconut, honey, vanilla extract and salt and pulse turn on to blend until ingredients are well combined.
  3. Line a bread pan with parchment paper, add ingredients from the food processor and press down until even throughout. Place in freezer while finishing the rest of the ingredients.
  4. Scoop out the coconut cream that has settled at the top of your canned coconut milk and place in the bowl and back in the fridge.
  5. Place 2 teaspoons of coconut milk/water that is at the bottom of the can, into a small saucepan over medium heat.
  6. Add strawberries, honey, and lemon juice in the pan and mix together. Let simmer for less than 5 minutes or until the berries become just slightly soft. You don’t want a soup. Let cool.
  7. Now mix together the coconut cream, honey, and vanilla extract in the bowl that you placed in the fridge.
  8. Once the berries have cooled, finishing the layers. Add the coconut milk mixture on top of the crust, spread out evenly, then pour the berries on top, once again evenly.
  9. Place in the freezer for 1+ hours to harden a bit. And serve.
  10. *To store these, store them in the fridge. The coconut milk will melt fast.

I only made a few changes … Recipe from http://paleomg.com