I just completed my winter term of school and about to begin my spring term which also happens to be my last term of academics before graduating! I can’t believe that in 78 days (yes I am counting) I will walk across the stage at graduation and receive my degree in Culinary Nutrition from Johnson & Wales University. This is a dream come true. All of the hard work, sacrifices, and dedication during these last three years will be worth that moment. This is a day I never thought I would see, especially at the age of 32! Even though this journey has been difficult and I have missed out on many things, I know it is all worth it. Without the support of my family and friends I know I wouldn’t be here and to them, I am truly thankful.
In my last post I mentioned that I have been MIA from here for a while because I have been applying to Dietetic Internship programs. This is a pretty competitive process and I have given my all in these applications and the three years leading up to them. I will be notified on April 6th if I have been selected or not. Until then, it is a waiting game that is completely out of my control. I am hoping for the best and if selected I will give this program my all. If I am not selected, I will continue to work hard and apply again next year.
Thank you all for your support, encouragement, and for being faithful followers and readers of Creative Cooking Gluten Free over these last six years. Thank you for understanding that I am only one person and cannot post daily on here. Between school, work, homework, and volunteering, I just do not always have the time. I hope to be better about it this term however, and provide you all with some new delicious gluten-free and allergy-friendly recipes.
Below is a recipe I created this past term at school – it is originally designed for an athlete on a heavy training day so I had to adjust the amounts to work for everyone. Please feel free to adjust the spice level to your liking and you can always switch out the shrimp and chicken for more veggies if you prefer.
Spicy Thai Coconut Soup with Shrimp and Chicken
- 1 pound Shrimp, large, cleaned, deveined, shells removed and set aside
- 6 cups Stock, seafood, chicken, or vegetable
- 1 pound Chicken breast, boneless, skinless
- 1/3 cup Mushrooms, crimini, shitake, etc., sliced
- 1/4 cup Carrots, julienned
- 1/4 cup Zucchini, julienned
- 2 cans Coconut Milk, full fat
- 1/2 cup Rice, White or Basmati, uncooked
- 2 inches Ginger, cut in half
- 3 cloves Garlic, smashed
- 2 small Lime, juice and zest (save one lime for garnish)
- 6 medium Thai Chili Peppers, cut 3-4 in half (for less spice remove seeds)
- 2-3 tablespoons Cilantro, chopped or torn
- 2 tablespoons Scallions, sliced on a diagonal
- 2 teaspoons Salt, Kosher (more to taste if needed)
- 2 tablespoons Oil of your choice (Olive, Canola, etc.)
Method of Preparation:
- Gather all ingredients and equipment.
- Clean, devein shrimp, and save shells. Set aside cleaned shrimp
- Slice chicken breast into thin strips and set aside.
- Clean mushrooms, and slice thin and set aside.
- Wash carrots and zucchini, julienne, and set aside.
- In a high sided sauté pan heat oil over medium heat.
- Add shrimp shells and cook for five minutes.
- Add in ginger, garlic, lime, and Thai chili pepper(s) and cook for an additional 2 minutes.
- Add stock and simmer for 15 minutes over low heat.
- Strain stock and discard any solids.
- Return stock to pan and bring to a boil.
- Add mushrooms, carrots, and zucchini and cook for one minute, remove and set aside
- Add rice, cover pan and cook for 15 minutes or until tender.
- Stir in coconut milk and mix until incorporated and all solids have dissolved.
- Turn heat to medium low, add in chicken, and shrimp. Cook for 3-5 minutes or until proteins are cooked throughout.
- Return the vegetables to the pan and stir well.
- Check for seasoning and adjust if needed.
- Serve in a bowl with a slice of lime fresh Thai chili pepper(s), and chopped cilantro.
- Hold at 135° or warmer.