Every Mother’s Day for the past 3 years my husband and the kids have made me a feast. They find the recipes, make the grocery list, shop, cook, serve and clean up. It has been so much fun to see how far they have all come in their cooking skills and flavor palates. This year it was very impressive! Jackson wowed me with his version of my favorite Thai soup called Tom Ka. He called it Jack Ka! The best part is that it tasted super close to what I get at my favorite Thai restaurant. When I asked him where he found galangal root and some of the more exotic items this usually called for I was impressed when he told me how he subbed this for that. So, I just have to share this recipe with you! Now you can make this delicate coconut broth at your house!
Tom Ka Soup (aka Jack Ka)
2 cans coconut milk
2 cups chicken stock
2 red chile, diced( I did 2)
2 pieces fresh ginger, sliced thin and diced
3 chicken breasts, thinly sliced
2 cans button mushroom
4 medium tomatoes
1/2 red onion, thinly sliced
1 can baby corn
2 limes, zested
1 cup chopped fresh cilantro
3 tablespoons lime juice( key lime is what I did
2 tablespoons fish sauce
2 tablespoons brown sugar
Bring coconut milk and broth to a boil, add minced ginger, red onion and red chiles to soup and simmer on medium for 10 minutes. Add chicken slices and cook until chicken is tender. Add button mushrooms (drained), lime zest, baby carrots, and tomatoes to soup. Before serving, remove from heat and add brown sugar, lime juice, fish sauce, and stir well. Top it off with the chopped cilantro.
Here is a great recipe to prepare when you are looking for a veggie heavy dish without a lot of fuss! So simple and really good for you!
Stuffed Portabella Mushrooms
4 whole portabella mushrooms
2 tablespoons fresh Italian parsley, coarsely chopped
2–3 links mild Italian chicken or pork sausage
1 (8.8-oz) pouch Uncle Ben’s precooked brown rice
1 cup shredded mozzarella cheese
1/2 cup crumbled Gorgonzola cheese
1/4 cup Philadelphia Cooking Creme, Pesto flavor
1 1/2 cups tomato basil pasta sauce
Preheat oven to 400°F. Remove stems and gills from mushrooms. Using a large sauté pan on cook sausage in pan. Make sure to break sausage into small bits with a wooden spoon. Remove pan from heat.
In a medium sized bowl add in sausage, brown rice, parsley, both cheeses and the pesto Cooking Creme. Fill mushrooms with sausage mixture; place on baking sheet, stuffing side up. Bake 10–12 minutes or until hot and cheese has melted. Place pasta sauce in small saucepan on medium-high; bring to a simmer. Ladle a small spoonful over each mushroom to serve.