Thai Dragon Bowl Food

THAI DRAGON SALSA

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.

THAI DRAGON BOWL

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.

DRAGON BOWL SAUCE

Steps:

• Combine all ingredients in a small food processor or blender. Blend until smooth, although a few chunks of garlic won't hurt.
• Toss over some sauteed tofu, veg and/or noodles. I like to use about 1/2 the sauce in the pan while everything cooks, and then add remaining sauce once everything is cooked.
• Store any leftovers in a sealed glass jar in the fridge for up to 1 week.