The Healthy Spiralizer Cookbook (28 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
WITH QUICK PICKLED CUCUMBER NOODLES
PREP TIME: 10 MINUTES PLUS OVERNIGHT REFRIGERATION / COOK TIME: 20 MINUTES
Tom ga gai is a Thai coconut and chicken soup. The quick pickled cucumber noodles are added at the end as a garnish to the soup, cutting through the fatty richness of the coconut milk with a crisp acidity that lends balance to the dish. Make the noodles the night before so they have time to soak up the brine.
HAND-CRANK
Shredder blade
Blade D
HOURGLASS
Thin-cutting blade
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY
PER SERVING:
Calories: 440; Total Fat: 28g; Saturated Fat: 21g; Cholesterol: 73mg;
Total Carbs: 15g; Fiber: 3g; Protein: 36g
FOR THE CUCUMBER NOODLES
1 cucumber, peeled, ends cut flat, and spiralized into spaghetti noodles
1 cup rice vinegar
1 cup water
½ teaspoon stevia
3 teaspoons sea salt
FOR THE SOUP
1 (14-ounce) can coconut milk
4 cups Basic Meat or Poultry Stock (
here
), made with chicken
5 half-inch thick slices of peeled ginger
Zest of 1 lemon
12 ounces boneless, skinless chicken breast, cut into 1-inch cubes
1 cup sliced shiitake mushrooms
1 tablespoon fish sauce
1 teaspoon homemade Sriracha (
here
) or store-bought
2 tablespoons chopped fresh cilantro
TO MAKE THE CUCUMBER NOODLES
1. In a small saucepan, bring the vinegar, water, stevia, and salt to a simmer. Cook until the salt dissolves completely.
2. In a large bowl, pour the vinegar mixture over the cucumber noodles. Allow to cool for 30 minutes. Remove the noodles from the brine and put them in a sealable container. Refrigerate overnight or for up to one month.
TO MAKE THE SOUP
1. In a large pot, bring the coconut milk, stock, ginger, and lemon zest to a simmer over medium-high heat.
2. Add the chicken, mushrooms, fish sauce, and sriracha. Simmer until the chicken cooks through, 5 to 10 minutes.
3. Remove the ginger pieces.
4. Stir in the cilantro.
5. Remove the cucumber noodles from the brine and put them on top of the soup as a garnish.
Make it lighter:
To make this vegetarian, replace the chicken stock with Basic Vegetable Stock (
here
). Eliminate the chicken and instead use 8 ounces of cubed tofu. Eliminate the fish sauce and instead use 1 tablespoon of soy sauce (or coconut aminos if you prefer gluten-free).
WITH CARAMELIZED ONIONS
PREP TIME: 10 MINUTES / COOK TIME: 40 MINUTES
Beefaroni doesn’t have to be high in carbs. Replace the macaroni with healthy, high-fiber carrots. Caramelized onions elevate this Beefaroni, adding rich and slightly sweet flavors to the dish. Choose organic ground beef that has at least 15 percent fat (85 percent lean).
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Shredder blade
Blade D