Thai Sweet Potato And Lentil Soup

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Thai Sweet Potato And Lentil Soup :

Ingredients

  • Canola oil cooking spray
  • 1 medium brown onion, finely chopped
  • 3cm piece fresh ginger, peeled, finely grated
  • 1 tablespoon Thai red curry paste
  • 750g orange sweet potato, peeled, diced
  • ¾ cup red lentils, rinsed
  • 3 cups Campbell’s Real Stock Vegetable Salt Reduced
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • Fresh coriander leaves, to serve

Method

  • Step 1 – Spray a large, heavy-based saucepan with oil. Heat over medium-low heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add ginger and curry paste. Cook, stirring, for 1 minute or until fragrant.
  • Step 2 – Add sweet potato, lentils, stock and 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15 to 20 minutes or until potato and lentils are soft. Set aside for 5 minutes to cool. Process until smooth.
  • Step 3 – Return mixture to pan over low heat. Add lime juice, fish sauce and sugar. Cook, stirring, for 5 minutes or until heated through. Serve topped with coriander.

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Pad Thai

1

Pad Thai :

Ingredients

  • 180g rice noodles
  • 2 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 2 tablespoon lime juice
  • 1 tablespoon tamarind paste, soaked in 1 tablespoon warm water and strained (optional)
  • 3 tablespoon canola oil, divided
  • 1 egg, whisked with 1 teaspoon water
  • 225g raw prawns, peeled and deveined
  • 113g boneless skinless chicken breast, finely julienned
  • ½ tablespoon chilli paste or red curry paste
  • 1 cup cabbage, finely julienned
  • 1 large carrot, finely julienned
  • ½ cup Coles Chicken Stock
  • 110 g bean sprouts
  • 3 spring onions, sliced thin on an angle
  • ¼ cup roasted peanuts, roughly chopped
  • Coriander, chopped for garnish

Method

  • Step 1 – Place the noodles into a large mixing bowl with warm water and soak for 15 to 20 minutes or until the noodles are flexible but not overly soft, then drain and reserve.
  • Step 2 – In a medium bowl whisk the soy sauce, brown sugar, lime juice and tamarind paste and set aside.
  • Step 3 – Heat a large wok over high heat and add 1 tablespoon of the oil to the hot wok.
  • Step 4 – Add the egg and cook for 1 to 2 minutes stirring as needed to evenly cook the egg without scrambling it, keeping the egg in a large omelette shape, then remove from the pan to a cutting board and cut into a julienne.
  • Step 5 – Wipe out the wok and return to the heat. Add 1 tablespoon of oil and cook the chilli paste in the oil for a few seconds then add the chicken and saute for 2 minutes. Add prawns and continue to sauté until cooked through, about 2 minutes.
  • Step 6 – Add the remaining oil to the pan and add the cabbage and carrots for 1 minute or until tender, then add the drained noodles and cook for 2 minutes or until al dente.
  • Step 7 – Add the soy mixture to the pan along with ½ of the chicken stock, and once the liquid is absorbed by the noodles, add the remaining chicken stock and mix well, then fold in the egg, bean sprouts and spring onions and cook for 1 to 2 minutes or until the liquid has been absorbed.
  • Step 8 – Season to taste with salt and pepper and divide the pad Thai among four serving plates.
  • Step 9 – Garnish with the peanuts and coriander and serve.

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Thai Style Pumpkin Soup With Coriander Pesto

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Thai Style Pumpkin Soup With Coriander Pesto :

Ingredients

  • 2 bunches coriander, roots trimmed (a few leaves reserved for garnish)
  • Zest and juice of 1 lemon
  • 2 garlic cloves
  • 1/3 cup (80ml) olive oil
  • 1 onion, chopped
  • 2 teaspoons grated ginger
  • 1 tablespoon Thai red curry paste
  • 1kg pumpkin, peeled, cut into small cubes
  • 2 cups (500ml) Campbell’s Real Stock Vegetable
  • 400ml canned light coconut milk
  • Thinly sliced red onion and thinly sliced red chilli, to garnish

Method

  • Step 1 – To make the coriander pesto, process coriander, lemon zest, lemon juice and garlic in a food processor. Slowly add 3 tablespoons of the oil to give a sauce consistency, adding a little warm water if necessary, then season.
  • Step 2 – Heat the remaining tablespoon oil in a large pan over medium heat. Add onion and stir for 1 minute. Add ginger and paste and stir for 1 minute. Add pumpkin and stock, bring to boil, then simmer over low heat for 15 minutes until pumpkin is cooked. Cool slightly, then blend until smooth. Return to the pan, add the coconut milk and season, then warm through.
  • Step 3 – To serve, place soup in bowls and swirl in a spoonful of pesto. Garnish with the onion, chilli and reserved coriander leaves.

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Pad Thai

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Pad Thai :

Ingredients

  • 180g rice noodles
  • 2 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 2 tablespoon lime juice
  • 1 tablespoon tamarind paste, soaked in 1 tablespoon warm water and strained (optional)
  • 3 tablespoon canola oil, divided
  • 1 egg, whisked with 1 teaspoon water
  • 225g raw prawns, peeled and deveined
  • 113g boneless skinless chicken breast, finely julienned
  • ½ tablespoon chilli paste or red curry paste
  • 1 cup cabbage, finely julienned
  • 1 large carrot, finely julienned
  • ½ cup Coles Chicken Stock
  • 110 g bean sprouts
  • 3 spring onions, sliced thin on an angle
  • ¼ cup roasted peanuts, roughly chopped
  • Coriander, chopped for garnish

Method

  • Step 1 – Place the noodles into a large mixing bowl with warm water and soak for 15 to 20 minutes or until the noodles are flexible but not overly soft, then drain and reserve.
  • Step 2 – In a medium bowl whisk the soy sauce, brown sugar, lime juice and tamarind paste and set aside.
  • Step 3 – Heat a large wok over high heat and add 1 tablespoon of the oil to the hot wok.
  • Step 4 – Add the egg and cook for 1 to 2 minutes stirring as needed to evenly cook the egg without scrambling it, keeping the egg in a large omelette shape, then remove from the pan to a cutting board and cut into a julienne.
  • Step 5 – Wipe out the wok and return to the heat. Add 1 tablespoon of oil and cook the chilli paste in the oil for a few seconds then add the chicken and saute for 2 minutes. Add prawns and continue to sauté until cooked through, about 2 minutes.
  • Step 6 – Add the remaining oil to the pan and add the cabbage and carrots for 1 minute or until tender, then add the drained noodles and cook for 2 minutes or until al dente.
  • Step 7 – Add the soy mixture to the pan along with ½ of the chicken stock, and once the liquid is absorbed by the noodles, add the remaining chicken stock and mix well, then fold in the egg, bean sprouts and spring onions and cook for 1 to 2 minutes or until the liquid has been absorbed.
  • Step 8 – Season to taste with salt and pepper and divide the pad Thai among four serving plates.
  • Step 9 – Garnish with the peanuts and coriander and serve.

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Thai Chicken Lettuce Cups With Avocado & Lime

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Thai Chicken Lettuce Cups With Avocado & Lime :

Ingredients

  • 50g Chang’s rice vermicelli noodles
  • 1 1/2 teaspoons Coles brand cornflour
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 small (75g) carrot, peeled, cut into matchstick-size strips
  • 4 cm-piece (20g) fresh ginger, peeled, finely chopped
  • 3 cloves garlic, crushed
  • 1 (14g) fresh loose long red chilli, finely chopped
  • 400g Coles chicken mince
  • 1 1/2 tablespoons Coles brand oyster sauce
  • 1 1/2 tablespoons Maggi fish sauce
  • 40g fresh bean sprouts
  • 12 cos lettuce leaves (about 1/2 lettuce)
  • 1/2 firm but ripe avocado, peeled, pitted, and cut into cubes
  • 1/2 lime, cut into 4 thin wedges

Method

  • Step 1 – Bring a large saucepan of salted water to a boil over high heat. Stir in the vermicelli and cook, stirring often, for about 1-2 mins or until barely tender. Drain in a sieve and rinse under cold water until cooled. Drain well and transfer to a bowl. Stir the cornflour and 2 tablespoons water in a small bowl to blend.
  • Step 2 – Heat a wok or large heavy-based non-stick frying pan over medium-high heat. Add the oil, then add the carrot, ginger, garlic, and chilli and cook for about 1 min, or until fragrant. Add the mince and cook, breaking it up with a spoon or spatula, for 2 mins or until almost cooked. Stir in the oyster sauce, fish sauce, and cornflour mixture. Cook for about 1-2 mins to allow the flavours to blend and the sauce to simmer and thicken slightly. Fold in the bean sprouts.
  • Step 3 – Divide the vermicelli among the lettuce cups. Top with the mince mixture. Garnish with the avocado and coriander, and serve with the lime wedges.

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