HAIR CUBED RECIPES

Name: Veggie Thai Curry Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings.
Cuisine: Asia, Thai
Ingredients: 1 package (8.8 ounces) thin rice noodles or uncooked angel hair pasta; 1 tablespoon sesame oil; 2 tablespoons red curry paste; 1 cup light coconut milk; 1 carton (32 ounces) reduced-sodium chicken broth or vegetable broth; 1 tablespoon reduced-sodium soy sauce or fish sauce; 1 package (14 ounces) firm tofu, drained and cubed; 1 can (8-3/4 ounces) whole baby corn, drained and cut in half; 1 can (5 ounces) bamboo shoots, drained; 1-1/2 cups sliced fresh shiitake mushrooms; 1/2 medium sweet red pepper, cut into thin strips; Torn fresh basil leaves and lime wedges

VEGGIE THAI CURRY SOUP RECIPE: HOW TO MAKE IT

Veggie Thai Curry Soup Recipe: How to Make It image

My go-to Thai restaurant inspired this curry soup. Shiitake mushrooms are my favorite, but any fresh mushroom will work. Fresh basil and lime add a burst of bright flavors. —Tre Balchowsky, Sausalito, California

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 package (8.8 ounces) thin rice noodles or uncooked angel hair pasta
1 tablespoon sesame oil
2 tablespoons red curry paste
1 cup light coconut milk
1 carton (32 ounces) reduced-sodium chicken broth or vegetable broth
1 tablespoon reduced-sodium soy sauce or fish sauce
1 package (14 ounces) firm tofu, drained and cubed
1 can (8-3/4 ounces) whole baby corn, drained and cut in half
1 can (5 ounces) bamboo shoots, drained
1-1/2 cups sliced fresh shiitake mushrooms
1/2 medium sweet red pepper, cut into thin strips
Torn fresh basil leaves and lime wedges

Steps:

Prepare noodles according to package directions., Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add curry paste; cook until aromatic, about 30 seconds. Gradually whisk in coconut milk until blended. Stir in broth and soy sauce; bring to a boil., Add tofu and vegetables to stockpot; cook until vegetables are crisp-tender, 3-5 minutes. Drain noodles; add to soup. Top each serving with basil; serve with lime wedges.

Nutrition Facts : Calories 289 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 772mg sodium, CarbohydrateContent 41g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 11g protein. Diabetic Exchanges 2-1/2 starch

CHICKEN SPAGHETTI CASSEROLE 3 | JUST A PINCH RECIPES

Chicken Spaghetti Casserole 3 | Just A Pinch Recipes image

This is a different spin on the traditional chicken casserole... and it's really tasty. When I made it for the first time I kept going back and eating the leftovers for a snack! This recipe is terrific if you're looking to feed a hungry crowd - Pair it up with a crisp salad and you've got one satisfying meal.

Provided by Steve Young @HotDill

Categories Chicken

Prep Time 30 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 14

Ingredients

8 ounce(s) angel hair pasta
2 cup(s) shredded cheddar cheese
14 ounce(s) chicken broth
1/2 teaspoon(s) black pepper
1 teaspoon(s) kosher salt
2 can(s) cream of chicken soup
3 tablespoon(s) butter
1 cup(s) green bell pepper
1 cup(s) celery
1 cup(s) onion
4 ounce(s) pimento
2 - chicken breasts, cooked and cubed
2 tablespoon(s) unsalted butter
1 cup(s) panko bread crumbs

Steps:

Preheat oven 425.
Cook spaghetti in boiling water according to directions.
Dice onion, pepper and celery. Then saute in butter.
Mix together sauteed vegetables, chicken, chicken soup, pimentos, salt and pepper, chicken broth and cooked spaghetti. Place in 2 quart baking dish.
Stir cheese and panko crumbs and spread on top. Dot with butter. Bake 15-20 minutes or until golden. Serves 8-10.

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CHICKEN CORDON BLEU SKILLET RECIPE: HOW TO MAKE IT

Here’s a good and hearty supper. If I have fresh mushrooms on hand, I slice them and toss them in the skillet. You could add cooked veggies such as broccoli or cauliflower, too. —Sandy Harz, Spring Lake, Michigan
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Reviews 4.1
Total Time 25 minutes
Category Dinner
Calories 516 calories per serving

Cook noodles according to package directions; drain., Meanwhile, sprinkle chicken with pepper. In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken just until browned, 3-5 minutes. Stir in soup, cheese, ham and water; cook, covered, over medium heat until cheese is melted and chicken is no longer pink, 6-8 minutes, stirring occasionally. Stir in noodles. Sprinkle with parsley.

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VEGGIE THAI CURRY SOUP RECIPE: HOW TO MAKE IT

My go-to Thai restaurant inspired this curry soup. Shiitake mushrooms are my favorite, but any fresh mushroom will work. Fresh basil and lime add a burst of bright flavors. —Tre Balchowsky, Sausalito, California
From tasteofhome.com
Reviews 4.2
Total Time 30 minutes
Category Lunch
Cuisine Asia, Thai
Calories 289 calories per serving

Prepare noodles according to package directions., Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add curry paste; cook until aromatic, about 30 seconds. Gradually whisk in coconut milk until blended. Stir in broth and soy sauce; bring to a boil., Add tofu and vegetables to stockpot; cook until vegetables are crisp-tender, 3-5 minutes. Drain noodles; add to soup. Top each serving with basil; serve with lime wedges.

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CHICKEN SPAGHETTI CASSEROLE 3 | JUST A PINCH RECIPES

This is a different spin on the traditional chicken casserole... and it's really tasty. When I made it for the first time I kept going back and eating the leftovers for a snack! This recipe is terrific if you're looking to feed a hungry crowd - Pair it up with a crisp salad and you've got one satisfying meal.
From justapinch.com
Reviews 5
Category Chicken
Cuisine American

Stir cheese and panko crumbs and spread on top. Dot with butter. Bake 15-20 minutes or until golden. Serves 8-10.

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CHICKEN CORDON BLEU SKILLET RECIPE: HOW TO MAKE IT

Cook noodles according to package directions; drain., Meanwhile, sprinkle chicken with pepper. In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken just until browned, 3-5 minutes. Stir in soup, cheese, ham and water; cook, covered, over medium heat until cheese is melted and chicken is no longer pink, 6-8 minutes, stirring occasionally. Stir in noodles. Sprinkle with parsley.

See details

VEGGIE THAI CURRY SOUP RECIPE: HOW TO MAKE IT

Prepare noodles according to package directions., Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add curry paste; cook until aromatic, about 30 seconds. Gradually whisk in coconut milk until blended. Stir in broth and soy sauce; bring to a boil., Add tofu and vegetables to stockpot; cook until vegetables are crisp-tender, 3-5 minutes. Drain noodles; add to soup. Top each serving with basil; serve with lime wedges.

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