xiaoxl/recipe_data huggingface dataset:
Light Avocado Egg Salad
Category: salad
By K-Dub

I love egg salad but was always looking for a healthier option for the mayo. I had an abundance of avocados one day and decided to experiment. I'm sure glad I did! Serve with crackers, bread, or just by itself. Hope you enjoy this recipe as much as I do!

Ingredients:
8  eggs
½  avocado, peeled and pitted
¼ cup chopped green onion  (Optional)
1 teaspoon prepared yellow mustard
¼ teaspoon paprika
salt and ground black pepper to taste

Directions:
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop eggs and transfer to a salad bowl. Mash avocado in a separate bowl using a fork. Mix mashed avocado, yellow mustard, and paprika into eggs until thoroughly combined. Season with salt and black pepper.

Prep time: 15 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 4 servings

Calories: 186.5
Fat: 13.7 g
Saturated fat: 3.6 g
Carbohydrates: 3.5 g
Sugars: 1.1 g
Dietary fiber: 1.9 g
Protein: 13.3 g
Cholesterol: 372 mg
Sodium: 157.4 mg
Vegan Zucchini Brownies
Category: fruits-and-vegetables
By Moh

Decadent, moist zucchini brownies that are vegan, too!

Ingredients:
cooking spray
1 cup white sugar
½ cup brown sugar
½ cup olive oil
1 tablespoon vanilla extract
2 cups all-purpose flour
½ cup cocoa powder (such as Hershey's®)
1 ½ teaspoons baking soda
1 teaspoon salt
3 cups shredded zucchini
1 cup vegan chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch square pan with cooking spray. Combine sugar, brown sugar, and olive oil in a large bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Add flour, cocoa powder, baking soda, and salt and mix until combined. (Mixture will be dry). Add zucchini and mix with a spoon until incorporated. Allow to sit for 5 minutes until mixture becomes more wet. Stir in vegan chocolate chips. Transfer batter to the prepared pan. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Let cool completely before slicing.

Prep time: 15 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 1 9-inch square pan

Calories: 245.9
Fat: 10.6 g
Saturated fat: 3 g
Carbohydrates: 37.8 g
Sugars: 23.2 g
Dietary fiber: 2.2 g
Protein: 2.9 g
Sodium: 269 mg
Lazy Oven Fried Chicken


Ingredients:
chicken pieces, flour, seasoning salt, garlic powder, paprika

Directions:
Preheat oven to 425.
spray a 9x13 inch metal pan with no stick spray. Rinse chicken and drain but do not dry.  Put flour and seasonings in a paper or plastic bag and shake to blend.  put 2-3 pieces of chicken in bag and shake.  arrange chicken in pan.  Bake 30 min then turn chicken over for another 20 minute.
If using white meat reduce cooking time to not over cook and dry out.
Don Pablo Queso Dip


Ingredients:
onion, butter, Rotel tomatoes & chilies, stewed tomatoes, Velveeta cheese, sharp cheddar cheese

Directions:
Saute onion in butter., Add all the tomatoes and cook until thick., Add cheeses and cook to thick and smooth, stirring often., Refrigerate overnight., Heat to eat.
Orange Crème Cupcakes – Gfcf


Ingredients:
canola oil, honey, oranges, juice of, Ener-G Egg Substitute, warm water, pure vanilla extract, sorghum flour, potato starch, arrowroot, sugar, stevia, sea salt, nutmeg, baking powder, baking soda, guar gum, orange, zest of, shortening, orange, zest of, powdered sugar, sugar

Directions:
Preheat oven to 350°F Line a twelve cupcake/muffin pan with paper liners.
With electric beaters, beat oil, honey, orange juice, egg replacer and vanilla until well blended.
Add remaining ingredients and beat on medium speed for two minutes.
Bake for 20 to 25 minutes (I found 20 to be perfect], until slightly tender but not squishy.
Let cool in the pan for 10 minutes, then remove cupcakes and cool on a wire rack.
For Frosting:
Beat shortening, Southern Comfort, orange zest, and food colour (if using] on medium high until smooth.
Sift in the sugar slowly until incorporated. Add orange juice as needed to make the frosting smooth and creamy.
Pipe frosting on cupcakes and sprinkle with decorations.
Artichoke Aioli
Category: side-dish
By Allrecipes

This tangy artichoke and mayonnaise sauce is perfect on sandwiches. It stores well in the refrigerator for several days.

Ingredients:
1 (6.5 ounce) jar marinated artichoke hearts, drained
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
½  lemon, juiced
1 teaspoon lemon zest
¼ teaspoon red pepper flakes
salt and freshly ground black pepper to taste

Directions:
Combine artichoke hearts, mayonnaise, Parmesan cheese, lemon juice, lemon zest, red pepper flakes, salt, and black pepper in a food processor or blender; blend until smooth. Cover and refrigerate until ready to use.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 cup

Calories: 104.6
Fat: 8.7 g
Saturated fat: 1.3 g
Carbohydrates: 6.9 g
Sugars: 0.1 g
Dietary fiber: 2.4 g
Protein: 2.8 g
Cholesterol: 4.8 mg
Sodium: 287.3 mg
Oatmeal-Applesauce Cookies


Ingredients:
quick-cooking oats, flour, baking powder, baking soda, salt, cinnamon, nutmeg, light brown sugar, white sugar, butter, egg, applesauce, chocolate chips, raisins, walnuts

Directions:
Set oven to 375°.
Lightly grease a baking sheet.
In a medium bowl mix the first 7 dry ingredients together.
In a large bowl combine combine sugars with an electric mixer until combined.
Add in butter and beat to form a grainy paste.
Add in egg and applesauce; blend until smooth.
Add in flour mixture; mix until combined.
Add in the chocolate chips, nuts and raisins; mix until combined.
Drop by tablespoonfuls onto prepared baking sheet leaving about 2-inches apart.
Bake for 12-14 minutes, or until light brown.
Immediately transfer to a cool flat surface to cool.
Sweet and Sour Skillet Chicken


Ingredients:
boneless skinless chicken breasts, celery, onion, green pepper, brown sugar, vinegar, cornstarch, soya sauce, pineapple chunk

Directions:
Cut chicken in strips.
In large skillet bring chicken and stock to simmer over medium high heat.
Add celery, onion and sweet peppers.
Cook, stirring often, for about 5 minutes or until chicken is no longer pink and vegetables are tender crisp.
Mix together juice, vinegar, brown sugar, corn starch and soya sauce until blended Stir into skillet and bring to a boil.
Cook, stirring, for about 2 minutes until glossy and thickened.
Add pineapple.
Simmer for about 2 minutes or until heated through.
Denver Omelet Brunch Muffins


Ingredients:
eggs, milk, baking mix, ham, onion, bell pepper, celery

Directions:
Heat oven to 375 degrees.  Spray a regular size 12 muffin pan with cooking spray.
In a bowl, combine your eggs and milk.  Add in the Bisquick mix.  Combine until your lumps are gone.
In your muffin tins, place a small amount of cheese, ham and veggie mix in each tin (I used a pre-chopped, frozen veggie mix].  Top with 1/4 cup of your egg/milk/baking mix mixture.
Bake for 30 minutes or until eggs are set.
Cool for a few minutes and then take a knife and go around the edges of each egg cup to loosen.  Eat and enjoy!
Other filling ideas:
Bacon and Swiss cheese (mini quiche lorraines].
Broccoli and cheddar.
Sausage or pepperoni.
Mushrooms (yuck].
Diced potato and Parmesan.
Crock Pot Dulce De Leche


Ingredients:
vanilla bean, granulated sugar, water, baking soda

Directions:
Place vanilla bean, 3 cups of milk, sugar, water and baking soda in slow cooker.
Whisk together.
Cook for 9 hours on HIGH, uncovered.
Remove vanilla bean and whisk milk mixture gently.
Use a dull-edged knife to carefully scrape down the crust of sugar that accumulates on sides of the insert.
Do not skim foam.
Continue cooking for 1 more hour, stirring every 20 minutes until mixture is a rich medium-caramel color and has thickened to the consistency of melted ice cream.
In the mean time, warm remaining cup of milk in small saucepan.
Turn off slow cooker and stir in the warm milk.
Remove the inset and allow to cool for 10 minutes.
Scrape into bowl and let come to room temperature.
Refrigerate it in tightly covered container for up to 3 months.
Daddy's Secret BBQ Sauce


Ingredients:
ketchup, apple cider vinegar, black pepper, dry mustard, onions, garlic powder, soy sauce, brown sugar, salt, Worcestershire sauce, water

Directions:
Brown the onions in the oil.  Place all the ingredients in a gallon heavy pot.  Simmer one hour.
If the barbecue sauce is too thick for your taste, add water.
Cool.
Keep refrigerated.
Yellow Squash Dressing
Category: side-dish
By UCMOM

This is a great way to use up yellow squash out of the garden or out of the freezer.

Ingredients:
2 cups diced yellow squash
2 cups crumbled cornbread
½ cup margarine, melted
2 teaspoons dried sage
1 (10.75 ounce) can  cream of mushroom soup
1  egg, beaten
1 large onion, chopped
1 ½ teaspoons sugar
salt and pepper to taste
¼ cup milk

Directions:
Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish. Bake 30 minutes in the preheated oven, or until lightly browned.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 8 servings

Calories: 214.6
Fat: 16 g
Saturated fat: 3.3 g
Carbohydrates: 14.8 g
Sugars: 3.8 g
Dietary fiber: 1.7 g
Protein: 3.7 g
Cholesterol: 31.4 mg
Sodium: 512.4 mg
Barbecups Alla Ellen


Ingredients:
ground beef, onion, barbecue sauce, brown sugar, cheddar cheese

Directions:
Heat oven to 400 degrees.
Grease muffin cup pan.
As many as you have biscuits, usually 10.
In skillet, brown ground beef, with onions.
Drain off fat.
Add barbecue sauce and brown sugar.
Simmer 10 minutes.
Place 1 biscuit in each muffin cup pressing down in bottom and up the sides.
Spoon about 1/4 cup into each biscuit cup.
Bake for 8 to 10 minutes, until almost done.
Sprinkle each with cheese and return to oven for 2 to 3 minutes more, until cheese is melted.
Cool 1 minute and remove from pan to serve.
Crispy Cucumbers and Tomatoes in Dill Dressing
Category: salad
By Michele O'Sullivan

Crispy cucumbers, fresh tomatoes, and onion add spark to this simple summer salad.

Ingredients:
¼ cup cider vinegar
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon chopped fresh dill weed
¼ teaspoon ground black pepper
2 tablespoons vegetable oil
2  cucumbers, sliced
1 cup sliced red onion
2  ripe tomatoes, cut into wedges

Directions:
In a large bowl, mix the vinegar, sugar, salt, dill, pepper, and oil. Add cucumbers, onion, and tomatoes. Toss, and let stand at least 15 minutes before serving.

Prep time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 70.6
Fat: 4.7 g
Saturated fat: 0.8 g
Carbohydrates: 6.7 g
Sugars: 3.8 g
Dietary fiber: 1.2 g
Protein: 1 g
Sodium: 198.5 mg
The Legendary Egg Dog
Category: main-dish
By Seth Kolloen

I like a morning breakfast sandwich, but I was out of bread. Luckily I had leftover hot-dog buns from my all-star game party and a legend was born.

Ingredients:
¼ teaspoon butter
1  egg, beaten
1  hot dog bun
1 dash hot sauce, or to taste

Directions:
Melt butter in a non-stick skillet over medium-high heat. Add egg to melted butter and cook until egg starts to bubble, about 1 minute. Flip the egg and cook until set, 2 to 3 minutes more. Roll egg, place in the hot dog bun, and top with hot sauce.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 serving

Calories: 200.5
Fat: 7.8 g
Saturated fat: 2.7 g
Carbohydrates: 21.7 g
Sugars: 3.1 g
Dietary fiber: 0.9 g
Protein: 10.4 g
Cholesterol: 188.7 mg
Sodium: 309.6 mg
Hearty Vegetable Soup
Category: soups-stews-and-chili
By Sadie

This is a tasty, low-fat soup. It's all vegetables, beans and rice so there's not a lot of calories, either. You can replace the soy sauce with low sodium soy sauce, if desired.

Ingredients:
¾ cup chopped celery
¾ cup chopped onion
1 cup chopped carrots
1 (14.5 ounce) can diced tomatoes, drained
3 cups tomato-vegetable juice cocktail
2 cups water
1  leek, chopped
1  potato, peeled and cubed
1 (15 ounce) can peas, drained
1 (15 ounce) can whole kernel corn, drained
2 (15 ounce) cans garbanzo beans, drained
1 cup long-grain white rice
1 tablespoon soy sauce
¼ teaspoon dried thyme
½ teaspoon ground black pepper
¼ teaspoon garlic powder
1 teaspoon dried dill weed

Directions:
In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed. Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.

Yields: 6 to 8 servings

Calories: 353.9
Fat: 2 g
Saturated fat: 0.3 g
Carbohydrates: 73.5 g
Sugars: 10.7 g
Dietary fiber: 10.1 g
Protein: 12.2 g
Sodium: 1085.9 mg
Stuffed Artichokes
Category: side-dish
By Michele O'Sullivan

A delicious stuffing for a special change from ordinary boiled or steamed artichokes.

Ingredients:
6  whole artichokes
3 slices Italian bread, cubed
1 clove garlic, minced
⅛ cup chopped fresh parsley
¼ cup grated Romano cheese
½ teaspoon dried oregano
5 tablespoons vegetable oil, divided
salt and pepper to taste

Directions:
Snip the pointed tips of artichoke leaves, and cut off the stems.  Wash and drain.  Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed. In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano,  2 tablespoons vegetable oil, salt and pepper; mix well. Press about 1/2 cup of stuffing into each artichoke.  Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven.  Add enough water to reach half way up artichokes and add 3 tablespoons oil. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 175.4
Fat: 13.2 g
Saturated fat: 2.8 g
Carbohydrates: 11.6 g
Sugars: 0.6 g
Dietary fiber: 4.8 g
Protein: 4 g
Cholesterol: 5.2 mg
Sodium: 149.4 mg
Lamb and Pine Nut Stir-Fry


Ingredients:
boneless lamb, water, oyster sauce, cornstarch, gingerroot, instant chicken bouillon, bok choy, fresh mushrooms, water, pine nuts, rice

Directions:
Partially freeze lamb.
Thinly slice into bite-size strips.
In a 1-cup measure stir together 3 T water, oyster sauce, cornstarch, grated gingerroot and chicken bouillon granules.
Micro-cook, uncovered, on 100% power for 1 1/2 minutes or till mixture is thickened and bubbly, stirring every 30 seconds.
Set aside.
In a small nonmetal bowl combine bok choy, sliced mushrooms, and 1 T water.
Cover with vented clear plastic wrap.
Micro-cook, covered, on 100% power for 1 1/2 minutes or till bok choy is just crisp-tender.
Drain.
Cover and set aside.
Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes.
Add cooking oil to browning dish.
Swirl to coat dish.
Add lamb strips.
Micro-cook covered, on 100% power for 1 to 2 minutes or till lamb is done.
Drain off fat.
Stir in oyster sauce mixture.
Micro-cook, uncovered, on 100% power about 30 seconds or till mixture is heated through.
Toss lamb mixture with toasted pine nuts and bok choy mixture.
Serve over hot cooked rice, if desired.
Jumbo Chocolate Pecan  Christmas Fudge Pie


Ingredients:
butter, butter, brown sugar, eggs, instant coffee, vanilla extract, flour, pecans, maraschino cherry, mint sprig

Directions:
Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly press on.
bottom and sides of a 9-inch tart pan or pie plate.
Bake at 350*F. for 6-8 minutes.
Cream 1/2 cup softened butter; gradually add brown sugar with the electric mixer at medium speed until blended. Add the eggs, one at a time, beating after each addition. Stir in the melted chocolate, instant coffee granules, vanilla, flour and chopped pecans. Pour into prepared.
crust.
Bake at 375*F. for 25 minutes. Remove from the oven and cool completely on a wire.
rack.
Before serving, pipe sweetened whipped cream on each piece and drizzle.
with chocolate syrup. Garnish with cherries and/or mint if desired. Enjoy!
Strawberry Roll Cake


Ingredients:
flour, baking powder, salt, eggs, sugar, water, vanilla extract, confectioners' sugar, fresh strawberries

Directions:
Preheat oven to 375 degrees and line a rimmed cookie sheet with wax paper.
In a small bowl, sift together the flour, baking powder and salt.
In a separate larger bowl, beat eggs until thick.
Gradually beat in sugar.
Blend in water and vanilla.
Gradually add sifted dry ingredients and beat just until smooth.
Pour batter onto wax lined rimmed cookie sheet and spread evenly with spatula.
Bake 12-15 minutes in oven at 375 degrees.
While cake is hot and fresh from the oven, roll in a powdered sugar covered towel and place in refrigerator until cooled completely (about an hour].
When cake is completely cooled, remove from refrigerator and unroll. Spread whipped topping on cake and sprinkle with chopped strawberries. Re-roll.
Garnish with additional strawberries, whipped topping and/or powdered sugar! Enjoy!
**For a chocolate cake, add ¼ cup cocoa at step 2.
Cajun Corn and Crab Bisque
Category: soups-stews-and-chili
By Jodi Hanlon

This creamy, Cajun crab soup has been in my family for years. It's comfort food during the winter, a 'stick to your bones' soup!!

Ingredients:
3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon minced garlic
1 large celery stalk, minced
Cajun seasoning to taste
1 cup chicken broth
1 ½ cups frozen corn kernels
1  bay leaf
2 cups milk
2 cups heavy cream
1 teaspoon liquid shrimp and crab boil seasoning
1 pound fresh lump crabmeat
¼ cup chopped green onions
½ teaspoon Worcestershire sauce
salt and black pepper to taste
Additional chopped green onions

Directions:
Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside. Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 servings

Calories: 387.5
Fat: 30.1 g
Saturated fat: 17.6 g
Carbohydrates: 16.3 g
Sugars: 5 g
Dietary fiber: 1.4 g
Protein: 14.8 g
Cholesterol: 131.3 mg
Sodium: 522.7 mg
Grilled Turkey Cuban Sandwiches
Category: trusted-brands-recipes-and-tips
By Butterball

Grilled turkey breast, ham, cheese and pickles in a panini-style sandwich.

Ingredients:
Non-stick cooking spray
1 (3 pound) Butterball® Boneless Breast of Turkey Roast, thawed
2 cloves garlic, peeled, sliced
1 tablespoon canola oil
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon coarsely ground black pepper
2 loaves  Cuban, French or Italian bread (15 inches long)
¼ cup honey mustard
½ pound smoked ham
½ pound sliced Swiss cheese
12  sandwich-style dill pickle slices

Directions:
Spray cold grate of outdoor gas grill with cooking spray. Prepare grill for medium indirect heat. Remove turkey from package. Dry with paper towels. Discard gravy packet or refrigerate for another use (within 2 - 3 days). Lift string netting and shift position on roast for easier removal after cooking. Cut small slits, at least 1 inch apart, over entire surface of turkey. Insert 1 garlic slice into each slit. Brush turkey with oil. Combine cumin, salt and pepper. Sprinkle over turkey. Place turkey on grill grate over drip pan. Cover grill with lid. Grill 1 1/4 to 1-3/4 hours, or until meat thermometer reaches 170 degrees F when inserted into center of roast. Remove from grill. Let stand 10 minutes. Remove string netting. Cut half of the turkey into six 1/8-inch-thick slices. Set aside. Refrigerate unsliced turkey for another use. Cut each bread loaf lengthwise in half. Then, cut each into 3 pieces (for 6 sandwiches). Spread the bottom half of each section with 2 teaspoons mustard. Top with the sliced turkey, ham, cheese and pickles. Cover with tops of bread loaves. Press sandwiches with hands to flatten. Tightly wrap individually in aluminum foil. Place wrapped sandwiches on grill grate. Top each with heavy iron skillet or brick. Grill 3 to 5 minutes on each side, or until heated through. Serve sandwiches warm, wrapped in aluminum foil.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 15 mins
Yields: 6 servings

Calories: 1066
Fat: 34.4 g
Saturated fat: 12.9 g
Carbohydrates: 95.1 g
Sugars: 7.8 g
Dietary fiber: 4.8 g
Protein: 91.6 g
Cholesterol: 202.4 mg
Sodium: 2711.5 mg
Peppers Roasted with Garlic, Basil and Tomatoes
Category: side-dish
By amanda1432

This is a bright, beautiful, and very simple vegetarian dish.  The secret of the sophisticated flavor is in the herb vinegar.  I like to use white vinegar flavored with sprigs of tarragon.

Ingredients:
olive oil-flavored cooking spray
1  green bell pepper, halved and seeded
1  red bell pepper, halved and seeded
1  yellow bell pepper, halved and seeded
1 pint cherry tomatoes, halved
½ cup chopped fresh basil
8 cloves garlic, thinly sliced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon herb vinegar, or to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray. Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper.  Cover the dish with aluminum foil. Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 18.7
Fat: 0.2 g
Carbohydrates: 4.1 g
Sugars: 0.2 g
Dietary fiber: 0.8 g
Protein: 0.8 g
Sodium: 393.7 mg
Tom Yam Khung Gai


Ingredients:
shrimp, water, carrot, cabbage, thyme, onion, lemongrass, fresh galangal root, kaffir lime leaves, onions, chicken breast, tomatoes, green onions, limes, fish sauce, cilantro, light soy sauce

Directions:
Combine shrimp shells, water, carrot, cabbage, thyme, and onion in a large pot. Bring to a boil, then lower to a simmer for 4 hours. Strain contents of pot out to retain the stock.
Place the stock from step 1 in a large pot. Add peppers, lemon grass, galangal, kaffir lime leaves, and chopped onion. Heat on medium heat for 10 minutes.
Add the chicken breast pieces and cook for a further 10 minutes.
Break apart enoki mushrooms. Add to the pot and cook for 5 minutes. Add the tomatoes and cook for 2 minutes.
Add the chili paste and cook for a further 2 minutes. Add the green onions, lime juice, fish sauce, soy sauce, and shrimp and cook for 2 minutes or until the shrimp is cooked.
Remove from the heat and stir in the cilantro.