Thai Coconut Shrimp with Finger Limes ( a freaky little fruit )

Finger Lime Coconut Shrimp Soup made in the style of Tom Kha Gai

What do you do with these weird little limes? They’re called Finger Limes and also “citrus caviar” because of the caviar-like bubbles of tangy citrus pulp on the inside. Exotic fruit afficianaos describe the favor as “tart, lemon-lime with slight herbaceous notes.”  These little-bitty limes hail from Australia’s coastal and rainforest areas – but are also now grown as a specialty product in California.Finger Lime - Citrus CaviarAn enthusiastic citrus-squeezer could make mini margaritas, but I’m saving that as treat to look forward to after my Spartan Beast Dallas race on October 31st (talk about a scary Halloween)!  Tonight I’m sharing a version of a favorite soup, Tom Kha Gai – you know, that spicy Thai soup with chicken and coconut milk. But, I’m doing huge shrimp and lots of limes – it’s a winner, winner for an easy and exotic dinner. You’re going to love this Thai Coconut Shrimp Soup with Finger Limes, especially now that the weather is cooler. If you don’t have finger limes, just swap in two limes sliced thinly and then into quarters. Also, I’ve used a LOT of Instantly Fresh herbs in here (so convenient and next best thing to fresh) — but feel free to swap in fresh chopped if you prefer.Thai Coconut Shrimp Soup with Finger Limes

 

What is your favorite soup? What is your favorite Thai dish? Would you eat soup for breakfast? What’s the weirdest fruit you’ve ever tried? Please share in the comments — XOXO, Jennifer

Finger Lime Coconut Shrimp Soup made in the style of Tom Kha Gai
Thai Coconut Shrimp Soup with Finger Limes
Print Recipe
This delicious Thai soup is a quick fix and satisfies tastes for spicy and slightly sweet! The finger limes are a delicious addition that makes dinner pop. If you don't have finger limes, just swap in 2 regular limes sliced thinly and quartered.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Finger Lime Coconut Shrimp Soup made in the style of Tom Kha Gai
Thai Coconut Shrimp Soup with Finger Limes
Print Recipe
This delicious Thai soup is a quick fix and satisfies tastes for spicy and slightly sweet! The finger limes are a delicious addition that makes dinner pop. If you don't have finger limes, just swap in 2 regular limes sliced thinly and quartered.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Add coconut oil to medium-sized stock pot and saute for approximately 1 minute, or until softened. Add stock to pot along with lemongrass, ginger, mint, basil, chili, and limes.
  2. Simmer for 10 minutes. Add in the coconut milk and simmer for another 10 minutes. Salt to taste.
  3. Add in the shrimp and simmer for 8-10 minutes. Serve warm.
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Skinny Garden Guacamole – Yes Peas!

Skinny Garden Guacamole swaps ihalf of avocado for pureed peas and asparagus for all the yum and less the fat and calories.

Avocados - TheFitFork.com

Awkward avocado selfie!

Are you an avocadotarian? Could you eat an avocado every day? I could, and have – and maybe more than one!

Even though avocados are considered a “healthy” superfood, the good-for-you fats and calories can start to add up when overindulging on this rich, creamy fruit.  I came up with a winning, waist-whittling solution to this “I can’t believe I ate the whole bowl of guacamole problem” —  it’s Skinny Garden Guacamole.

 

I originally created the makeover recipe for Litehouse Foods – their convenient Instantly Fresh Herbs add zip to the dip! Pureed peas and asparagus are swapped out for one-half of the smashed avocado used in guacamole — the recipe takes a cup of guacamole down from about 375 calories and 34 grams of fat to just over 200 calories with 19.5 grams of fat for the same amount.

Lightened up Skinny Garden Guacamole makes a fit and flavorful appetizer !

When you need a nourishing nosh, this healthy avocado dip can be served the traditional way with tortilla chips, veggie sticks or atop crispy crackers for an appetizer or happy hour starter. It’s also makes a great light lunch (or breakfast) spread on a piece of whole grain toast.

Skinny Garden Guacamole makes a light and nourishing lunch served on whole grain toast.

Salad with Guacamole Stuffed TomatoesThe ways to use Skinny Garden Guacamole are endless, eat it straight out of the bowl with a spoon or add a big dollop atop tostados, on eggs, or entrée salads.  Another tasty way to use this makeover guacamole dip recipe is to stuff it in a summer ripe tomato — Bacon Guacamole Stuffed Tomatoes!

Print out my recipe below for Skinny Garden Guacamole, you’re going to love it! If you’re looking for more avocado relish or guacamole type recipes, check out the yummy collection at CookingLight.com.

Avocado recipes from CookingLight.com

 

What is your favorite way to eat guacamole? Please share in the comments below — XOXO Jennifer

 

Skinny Garden Guacamole makes a light and nourishing lunch served on whole grain toast.
Skinny Garden Guacamole
Print Recipe
You can eat the whole bowl without guilt! Skinny Garden Guacamole has less fat and calories thanks to swapping half avocado with pureed peas and asparagus!
Servings Prep Time
4 people 15 minutes
Cook Time
3 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
3 minutes
Skinny Garden Guacamole makes a light and nourishing lunch served on whole grain toast.
Skinny Garden Guacamole
Print Recipe
You can eat the whole bowl without guilt! Skinny Garden Guacamole has less fat and calories thanks to swapping half avocado with pureed peas and asparagus!
Servings Prep Time
4 people 15 minutes
Cook Time
3 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
3 minutes
Ingredients
Servings: people
Instructions
  1. Add peas and chopped asparagus stalks and tips to microwave-safe container. Fill with water, just to fill over veggies.
  2. Microwave on high for 2 to 3 minutes, or just until peas and asparagus are soft-tender. Drain, rinse with cool water, and pour out on paper towel to dry off a bit. Set a few of the peas and asparagus tips aside for garnish later.
  3. In small food processor or blender, puree peas and asparagus together – some lumps are fine.
  4. Add this puree to bowl with mashed avocado, radish and tomato. Add garlic, red onion and cilantro and squeeze in the juice of one lime. Mix well.
  5. Season guacamole with salt, to taste. Garnish with remaining peas and asparagus tips.
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