Thai Curry Noodle Soup with Garlic Shrimp

Adapted from a recipe by Heather Christo

Below serves 2

• 2 garlic cloves, minced
• Tiger Shrimp 10-12
• 1 tbsp fresh ginger
• 1 1/2 tbsp red curry paste
• 2 tbsp oil
• 2 C chicken broth
• 1 1/2  C lite coconut milk
• Fish sauce (dash)
• Rice noodles (enough for 2!)
• 6 white button mushrooms thinly sliced
• 1 red pepper thinly sliced
• Fresh cilantro
• 3 green onions thinly sliced

 

• Combine the ginger, curry paste & 1tbsp oil in a small bowl and mix well.
• In a pot, heat the curry paste/ginger mix over medium heat, frying the paste gently for 1-2 minutes.
• Add the chicken broth & lite coconut milk with the dash of fish sauce.
• Add the mushrooms & red peppers, bring to the boil and reduce gently to simmer (for around 5 mins.)
• While this is happening in a separate pan pour boiling water onto the dry noodles, let them soften, rinse well & set aside (portioned off into the 2 bowls.)
• In a frying pan heat the garlic with the remaining 1tbsp oil over a medium heat, add the shrimp and cook till lightly pink, but not overcooked! (this can happen alongside the noodles)
• Once cooked add the shrimp to the broth, remove from the heat and allow to stand for 1-2min.
• Pour over the noodles in the bowl and garnish with the coriander & spring onion.

Prep & cooking time – less than 30 minutes total.

Vegetarian Lasagna

Makes 8 portions. Can easily be made vegan by omitting the eggs & using only Vegan cheese

• 2tbsp Olive Oil
• 1 red onion – diced
• 6 cloves garlic – minced
• 1/4 tsp chilli flakes
• 2 zucchinis – diced
• 2 red peppers – diced
• 5 large white button mushrooms – diced
• 1 eggplant – diced
• 2 bay leaves
• 1/2 tsp each of thyme, oregano, salt & pepper
• 1 can tinned chopped tomatoes
• 1/4 cup each of fresh basil & parsley
• 2 eggs (optional if you want to keep this recipe vegan)
• 1/4 tsp nutmeg
• 2 cups cheddar cheese (lactose free or vegan)
• 3 cups mozzarella cheese (lactose free or vegan)
• 1 cups manchego sheeps cheese (or vegan)
• 15 brown rice lasagna sheets

• Over a medium heat cook the Onion, Garlic & Chilli flakes ( 6 mins)
• Add zucchini, red peppers, mushroom, eggplant, bay leaves, thyme, oregano, salt & pepper (10 mins)
• Stir in the tomatoes, bring to the boil and reduce to simmer, stirring occasionally (30 mins)
• Boil the pasta to within 2 mins of cooking time, drain and set aside in cold water.
• In a bowl beat the eggs with the nutmeg. Add all the cheese apart from 1 cup of the mozzarella.

• Arrange 1/3 of the lasagna sheets in the bottom of a 9″ x 13″ baking dish.
• Add 1/3 of the vegetable sauce
• Top with 1/3 of the remaining lasagna sheets
• Add 1/2 the cheese
• Add 1/3 of the vegetable sauce
• Top with the remaining 1/3 lasagna sheets
• Add the remaining 1/2 the cheese
• Add the remaining 1/3 of the vegetable sauce
• Sprinkle the remaining 1 cup of set aside mozzarella
• Cover with foil bake at 375F (190C)  – (20 mins)
• Uncover and bake – (25 mins)

• Total prep & cooking time – 1hr 45 mins

Tuna Pasta Bake

makes 6-8 portions. (Costs are very approx) Quick easy comfort food & portions can be easily frozen.

• 600g brown rice pasta (penne or rigatoni)
• 50g margarine
• 200g Lactose free strong chedder cheese OR vegan cheese
• 50g Manchego sheeps cheese OR vegan cheese
• 1/2 C Spelt flour
• 600ml lactose free skim milk (or soy milk)
• 2 x 160g Tuna
• 1 can corn
• 1 zucchini diced.
• chopped parsley
• Salt & pepper to taste
  

• Boil the pasta to within 2 mins of cooking time, drain and set aside.
  
• Pre-heat the oven to 180 degrees
• Melt the margarine in a pan over a medium heat. Stir the in flour (1 min) then gradually stir in all the milk. Add all of but 1 handful of the cheese. (cheese is grated)
• Mix the pasta, sauce, tuna, corn, zucchini  & parsley in a large baking dish. Sprinkle the remaining cheese on top.
• Cook for 20-25 mins or until the cheese on top is brown.

• Total cooking time – 40 mins