#thaistyle

A dairy and gluten-free Thai-inspired creamy chicken noodle soup bursting with flavors of coconut, curry, and lime, perfect for a comforting meal on any chilly day.

Ingredients: 1 tbsp coconut oil. 1 onion, finely chopped. 3 garlic cloves, minced. 1 red bell pepper, thinly sliced. 1 carrot, thinly sliced. 1 tsp grated ginger. 1 tsp red curry paste. 4 cups chicken broth. 1 can 13.5 oz coconut milk. 1 lb boneless, skinless chicken breasts, thinly sliced. 4 oz rice noodles. 2 tbsp lime juice. 2 tbsp chopped cilantro. Salt and pepper to taste.

Instructions: Put coconut oil in a big pot and heat it over medium-low heat. Put in the garlic and onion, and cook until the smell is nice. Add the ginger, red bell pepper, carrot, and red curry paste. Mix well and cook for two minutes. Turn the heat up to low and add the chicken broth and coconut milk. Add the rice noodles and sliced chicken breasts. Cook for 8 to 10 minutes, or until the chicken is done and the noodles are soft. Add the chopped cilantro and lime juice and mix well. Add pepper and salt to taste. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Paleo-friendly Thai Style Broccoli Salad is a refreshing and vibrant dish that combines the crunchiness of broccoli, the sweetness of red bell pepper, and the aromatic flavors of fresh herbs. The sweet chili lime dressing adds a zesty kick to this nutritious salad. It's perfect for a light and healthy meal.

Ingredients: 2 heads of broccoli, cut into small florets. 1 red bell pepper, thinly sliced. 1/2 cup shredded carrots. 1/2 cup chopped fresh cilantro. 1/4 cup chopped fresh mint leaves. 1/4 cup chopped roasted unsalted cashews. 1/4 cup chopped red onion. 1/4 cup coconut aminos. 2 tablespoons olive oil. 2 tablespoons sweet chili sauce. 2 tablespoons fresh lime juice. 1 tablespoon fish sauce optional for Paleo. 1 teaspoon minced garlic. 1/2 teaspoon grated ginger. Salt and pepper to taste.

Instructions: Broccoli florets, red bell pepper, shredded carrots, cashews, cilantro, and mint leaves should all be combined in a big mixing bowl. To make the dressing, place the coconut aminos, olive oil, lime juice, sweet chili sauce, minced garlic, and grated ginger in a separate small bowl. After adding the dressing to the salad, toss everything until thoroughly coated. To taste, add more salt and pepper to the salad. To give the flavors time to meld, cover the bowl and place it in the refrigerator for at least half an hour. If desired, top the chilled Thai Style Broccoli Salad with extra fresh mint leaves. Savor your Thai-inspired Paleo salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

Crub at Panlom (Note: Written before the season 3 finale of “White Lotus”) Like many of you, I have been watching “White Lotus” season 3, which is set in Thailand, every time it appears on Mondays. I have enjoyed the memes around Parker Posey’s character, relived some ghastly three-woman travel trips of my own, and waited with bated breath for something to finally happen to both Gun Dad and…

The slow-cooked pork shoulder in this Thai-style pulled pork sandwich gives it a lot of flavor. The creamy peanut butter and sour lime juice balance out the flavors. They're a tasty mix of Thai and American food, with fresh cucumber, cilantro, and a kick of sriracha on top.

Ingredients: 3 lbs pork shoulder, trimmed of excess fat. 1 cup chicken broth. 1/4 cup soy sauce. 1/4 cup hoisin sauce. 3 tablespoons brown sugar. 2 tablespoons fish sauce. 1 tablespoon minced garlic. 1 tablespoon minced ginger. 1 tablespoon sesame oil. 1 teaspoon crushed red pepper flakes. 1/2 cup peanut butter. 1/4 cup lime juice. 8 sandwich buns, split. Sliced cucumber, cilantro, and sriracha for serving.

Instructions: Chicken broth, soy sauce, hoisin sauce, brown sugar, fish sauce, garlic, ginger, sesame oil, and red pepper flakes should all be put into a slow cooker. Cover the pork shoulder with the sauce mixture and put it in the slow cooker. Put the lid on top and cook on low for 8 hours or high for 4 hours, until the pork is soft and a fork can easily shred it. Take the pork out of the slow cooker and use two forks to shred it. In the slow cooker, mix the peanut butter and lime juice into the sauce until it is smooth. Put the pork back into the slow cooker and stir it around to coat it with the sauce. When you're ready to serve, put a lot of the Thai-style pulled pork on each bun and top with cilantro, cucumber slices, and sriracha. Have fun!

Prep Time: 20 minutes

Cook Time: 480 minutes