Diet Recipes Blog

Thai Spicy Shrimp Salad recipe - 169 calories

Ingredients:
1 lb shrimp, cleaned and steamed
1 head green leaf lettuce, cut
2 cloves garlic, crushed
1/2 inch ginger root, cut into thin julienne pieces
2 fresh red chilies, thinly sliced
1 small red onion, thinly sliced
1 stalk lemongrass, thinly sliced
2 tablespoons fish sauce
1 tablespoon brown sugar
1/3 cup fresh lime juice
4 tablespoons chopped fresh cilantro
4 tablespoons chopped green onions
1 teaspoon black pepper
15 fresh mint leaves

Preparation:
1. Put the lettuce in salad bowls; arrange the shrimp on top.
2. Place the chilies, onion and ginger over the shrimp.
3. In a small bowl, mix the garlic, lemongrass, fish sauce, sugar, black pepper and lime juice.
4. Pour the dressing over the salads and garnish with mint leaves, green onion and cilantro.

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Tom Yum (Spicy Thai Soup) recipe - 143 calories

Ingredients:
1 lb shrimp or chicken, cut up
1 1/2 cups mushroom, sliced
1/4 cup tomatoes, chopped
4-5 tablespoons fish sauce
4-5 kaffir lime leaf
2 tablespoons red chili pepper (or to taste), freshly ground
7-8 tablespoons lime juice
1 stalk lemongrass, cut into 1/2-inch pieces
1 tablespoon chili paste, in soy bean oil
3 cups water

Preparation:
1. In a medium saucepan, pour the water and place over high head on stove; bring to a boil and add the kaffir lime leaves and lemon grass; cook for about 2 minutes.
2. Reduce the heat to low, add the fish sauce, chili paste in soy bean oil, fresh ground red chili and lime juice.
3. Add the mushrooms and tomatoes; cook for several minutes.
4. Add the shrimp or chicken; turn the heat to high (do not stir).
5. When the shrimp or chicken is cooked, continue to cook for about 2 more minutes.
6. Serve with hot rice.

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Thai Slaw Salad recipe - 97 calories

Ingredients:
1 (16 ounce) shredded cabbage (coleslaw mix)
1 small red or green pepper, seeded and thinly sliced
1/2 seedless European cucumber, sliced thin
4 scallion, thinly sliced
20 leaves fresh basil, shredded
toasted sesame seeds

For the dressing
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
1/4 cup rice wine vinegar
1 tablespoon soy sauce
2 tablespoons honey
2 tablespoons vegetable oil
1 teaspoon toasted sesame oil

Preparation:
1. Combine all the vegetables in a bowl.
2. In a small plastic container, combine the dressing ingredients and shake well for about 1 minute.
3. Drizzle the dressing over the vegetables and toss well to coat evenly.
4. Let stand for about 10 minutes, and re-toss before serving; garnish with toasted sesame seeds.

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Royal Thai Rice recipe - 200 calories

Ingredients:
1 cup Mahatma Jasmine rice
2 fresh red chilies, seeded and chopped
1/4 cup chopped green onions
1/4 cup roasted peanuts
1 1/2 cups chicken broth
1 tablespoon butter or margarine
1 tablespoon chopped fresh cilantro
1 teaspoon minced gingerroot
1/8 teaspoon turmeric
2 tablespoons lime juice

Preparation:
1. In a medium saucepan, combine the Mahatma Jasmine rice, green onions, margarine, chicken broth, chiles, cilantro, ginger root and turmeric.
2. Bring to a gentle boil; cover.
3. Reduce the heat and simmer for about 15 minutes.
4. Fold in the peanuts and lime juice.
5. Serve hot.

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Thai Green Vegetable Curry recipe - 174 calories

Ingredients:
200 g green beans
1 head broccoli
200 g snow peas
1 sweet potato, cubed
1 zucchini, sliced
100 g baby corn
2 green chili peppers, sliced thinly
2 cloves garlic, crushed
1 onion, chopped
165 ml coconut milk
1 bunch coriander, chopped
1 bunch basil, chopped
1 tablespoon freshly minced or grated ginger
1 teaspoon lemongrass, sliced
salt (to taste)
pepper (to taste)

Preparation:
1. In a blender, combine the coconut milk, garlic, chili peppers, basil, coriander and ginger (you may need to add 1/2 cup of water, or more coconut milk if you want it very creamy).
2. Blend until very smooth.
3. In a pan, combine the sweet potato and onion with the herb/coconut mixture.
4. Bring to a boil and simmer until the sweet potato has softened a little.
5. Add the baby corn and zucchini, and cook for about 10 minutes.
6. Add the green beans, broccoli and snow peas, and season to taste.
7. Cook until the greens are bright green (about 4 minutes).
8. Serve over rice.

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