THAI DRAGON SALSA
Make and share this Thai Dragon Salsa recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 5m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a small bowl.
- Serve chilled.
- Serving suggestion: goes well with soft spring rolls, crispy spring rolls, and chilled steamed shrimp.
Nutrition Facts : Calories 119.1, Fat 0.6, SaturatedFat 0.1, Sodium 1617.5, Carbohydrate 28, Fiber 2.8, Sugar 21.7, Protein 3.6
MANGO-DRAGON FRUIT SALSA
This salsa lends a colorful flair to any seafood dish, and will also tame the heat of any spicier seafood dish.
Provided by thedailygourmet
Categories Mango Salsa
Time 2h10m
Yield 6
Number Of Ingredients 7
Steps:
- Combine mango, dragon fruit, bell pepper, red onion, cilantro, lime juice, salt, and pepper together in a bowl. Refrigerate for at least 2 hours or overnight until ready to serve.
Nutrition Facts : Calories 31.8 calories, Carbohydrate 8.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 1.5 mg
THAI DRAGON BOWL
This is a full flavoured & hearty soup with a little bit of heat from the cookbook put out by a fabulous restaurent in Victoria, BC called Rebar Modern Food. It's easy to throw together and will have you craving more. To make this a vegan soup, replace fish sauce for soy and omit the prawns.
Provided by Debi9400
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Heat the tock to a simmer and add the minced lemongrass, ginger and garlic; simmer 15 minutes. Strain the stock through a seive to remove the solids and return the liquid to the pot.
- Stir in curry paste, soy and fish sauces into the broth and simmer 5 minutes. Add coconut milk and lime juice.
- After about 2 1/2 minutes, while the broth is simmering, add the rice noodles, tofu and sugar snap peas and then at 5 minutes add the rest of the ingrediants and simmer until heated through.
- Serve in large bowls with lime wedges and crusty bread.
- *tip - if some of your guests don't like the heat, serve the sombel oelek on the side for those that do though it's much nicer with the flavours simmered into the soup.
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