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Thursday, August 22, 2013

Sip & Snack - Thai One On

Inspired by last weeks Japanese snack and cocktail, I thought I would share another favorite meal that I make at least once a week for my husband and I. I always know when a recipe is a hit when I make it for my family and everyone goes back for seconds and thirds. Isn't it just the best feeling when you make something that everyone loves??? I was originally inspired by this recipe after a meal we had on my birthday at Spice Market in NYC earlier this year. Our delicious soup appetizer was so refreshing and satisfying yet some flavors were a little more pungent then others and I knew I could tweak it to our tastes. Check out all the delicious details below!

{makes four servings}

1/2 cup soy sauce
1 tablespoon olive oil
1 tablespoon sriracha sauce
2 tablespoons fresh chopped ginger
2 tablespoons fresh chopped garlic
3 chicken breasts
1 family sized quart of chicken broth
1 box rice thin rice noodles
1 stalk dried lemongrass
1 jalepenó 
1 container of fresh shitake mushrooms {sliced thin}
1 can coconut milk


Roast chicken breast in olive oil, salt & pepper at 375 degrees for 30 minutes, cool & shred. Set aside.  Slice jalepenó in half & remove seeds {if you like super spicy, feel free to leave in}. Peel ginger & garlic and throw all three ingredients in food processor till evenly chopped. Sauté all three ingredients in olive oil over medium low heat till tender {be careful to not overcook your garlic}. Add in soy sauce & satué till liquid is absorbed into vegetables. Add in sliced mushrooms & sauté till tender. Pour in chicken broth and lemongrass stalk & bring to a simmer. Once all the ingredients are all evenly blended and broth is almost at a boil, add in the can of coconut milk & stir. Add in shredded chicken & sriracha, stir & simmer for 5 minutes. Remove lemongrass & serve over noodles.

In a separate pot boil rice noodles in salted water for 4 minutes or package instructions, drain & set aside. {tip, these stick together very easily, I use tongs to serve them in the bottom of every bowl & when broth is served over them they will separate the noodles}.

noodle bowl // spoon // napkin // placemat

When we go out for Thai, my husband always opts for a Thai iced tea but I always crave a tropical cocktail. I think a fruity drink is so refreshing and works well with spicy foods so whenever we are having something with a little firey punch I am drawn to cooling cocktails with one of my favorite fruits like mango. This recipe is super easy and delicious. Enjoy!

{makes two servings}

2 oz premium vodka
2 oz triple sec 
2 oz fresh orange juice {I use mango/orange}
1 cup mango nectar {I use Goya}


fill cocktail shaker with ice & all ingredients
shake & pour into chilled martini glass
garnish with orange or mango slice 



  1. This sounds delicious! Love those soup bowls ~ too cute :-)

  2. i am SO making this!!!! YUMMMM!!!!

  3. I am definitely printing this out- always need a solid stand by :) Stopping by from the Boston Bloggers- and now I am hungry!


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