Minced Chicken with Chilies and Cilantro in Lettuce Cups

A super easy (and healthy) recipe that's high in flavor. A must try!

Makes: 6-8 servings

Ingredients:

500 grams chicken mince

6 garlic cloves, chopped

4 small green chillies, finely chopped

3 red chillies, finely sliced into thin, long sticks

3 stems green onions, sliced into thin, long sticks

1/2 medium sized yellow onion, chopped

1 tbsp fish sauce

2 lime leaves, finely sliced

1/4 bunch fresh mint leaves

1/4 bunch fresh cilantro leaves

Salt, to taste

1/2 medium sized red onion, finely sliced

2 limes, juiced

Iceberg lettuce cups

2 tbsp vegetable oil

Heat oil in a large wok. Add the minced chicken and stir till it starts to turn white. Add garlic, yellow onion and chillies and stir-fry for a minute. Quickly add fish sauce, red onion, lime leaves, herbs and salt. Cook for another minute. Add the lime juice and remove from the stove. Arrange the lettuce cups on a platter and scoop the minced chicken into them. Serve.

Note: While stir frying, add 1 tablespoon of finely chopped ginger, 1 tablespoon of soy sauce, 1 tablespoon of brown sugar and 1/2 teaspoon of rice vinegar to make the wraps more juicy. These ingredients increase the number of calories slightly, but add more flavor.

Asian Mushroom Soup

I was at the grocery store the other day and the fresh mushrooms looked so inviting that i HAD to buy them. I bought a pack of creminis, one big portobella mushroom and a pack of the trusted button mushrooms. So for dinner, I decided to make a mushroom soup with an asian twist. To make it a complete meal (and not a starter), I added whole wheat noodles to it. You can omit the chicken from the ingredients and use tofu instead (or not). You can always make it with shrimp too. The soup turned out rather yummy and wholesome.

Makes: 3-4 servings

Calories: About 250-300 per (large) soup bowl.

Ingredients:

1-2 chicken breasts, sliced into thin strips (optional; can be substituted with tofu or shrimp)

1 tbsp sesame oil (or any other oil you have on hand)

1 tsp garlic paste or finely chopped garlic

1/2 tsp ginger paste

1/2 inch fresh ginger root sliced (optional)

3 cups fresh mushrooms, sliced (I used button, portobello and cremini*)

1 and a half cups broth, store bought or homemade

4-5 cups water

3 tblsp soy sauce

3 thai red chillies, whole (optional)

1 cup cabbage (regular or red), sliced

1/2 cup carrot, grated or thinly sliced

1/2 cup scallions (green onions)

3 stems lemon grass, 1-inch each (optional)

2-3 tsp lime juice

1 handful cilantro

3 tsp rice vinegar (optional)

100 grams whole wheat noodles (or 2 noodle cakes)

salt, black pepper and crushed red chillies, to taste

Heat the sesame oil and add the ginger and garlic pastes. Add the chicken, season with salt and pepper and stir fry for 4-6 minutes. Add mushrooms, sliced ginger root, soy sauce, whole red chillies, lemon grass and cabbage. Cook for a minute and then add the broth and water. When it comes to a boil, reduce heat to simmer and add carrots and scallions. Let it cook for another minute and then add the noodles. Cook till noodles and chicken are done. Taste and add salt, pepper and crushed red chillies. Add lime juice, cilantro and rice vinegar. Cook another minute and then take off the heat. Serve.

*Always remove the stem when using cremini mushrooms.