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This recipe of mine is based around one of my favourite Thai soups, Tom Kha Gai. Since my easy-to-get-to local shops don't carry lemongrass, galangal, or kaffir lime leaves, I've made substitutes that do a great job of mimicking them (until I can get out to the proper shops)! I hope you give this a try.
When I make this soup, I like to use a blend of broths for a richer flavour. Here I used half chicken broth, half shrimp stock. I've added a link on how to make my shrimp stock.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
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I am looking for a Weight Watchers recipe for marinated flank steak. It was in recipe book from the late 60's or early 70's. I think it was called Japanese Flank Steak. I believe it used ginger as one of the ingredients.
By cynthia from Mansfield, OH
I have a newer WW cookbook from a couple of years ago that has a recipe for marinated flank steak. It might be an updated version of the recipe you are looking for.
1/4 cup reduced-sodium soy sauce
2 Tbsp. honey
2 tsp. grated peeled fresh ginger (or 1 tsp. ground)
2 tsp. finely chopped fresh lemongrass
2 garlic cloves, minced
1 Tbsp. dry sherry
pinch crushed red pepper
1 (1 lb) flank steak
2 tsp. olive oil
1/4 tsp. salt
Freshly ground pepper, to taste
The directions (which are wordy) call for mixing the marinade ingredients (up to the flank steak above) in a gallon zip top bag and then add the steak. Refrigerate, turning occasionally overnight, or up to 24 hours. Remove meat from refrigerator 30 minutes before broiling.
Preheat broiler. Discard marinade and pat steak dry with a paper towel, then drizzle with the oil. Broil 3 inches from heat, turning once and sprinkling the salt on the cooked side, about 4 minutes a side. Season with pepper. Transfer the steak to a cutting board, let stand 2-3 minutes then cut on diagonal into 12 slices.
Hope this is helpful. I may have to make some myself :)
Jess, does this recipe in your WW book give nutritional information and/or points? Thanks for sharing.
A delicious, coconut cream based Thai shrimp soup that is sweet, spicy, and savoury. Curry paste and fish sauce help give this soup its distinct flavor.
This is one of those easy recipes to whip up that doesn't require any time to marinate in the fridge. I went a little heavy on the lemongrass (I absolutely love lemongrass) and fish sauce but it's just so delicious!
Growing lemongrass has it's perks! You can make this delicious sautéed lemongrass pork dish, that is easy to make and very flavorful.
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Chicken, coconut milk and galagnal are the essential ingredients to make this savory Thai soup. This page contains a recipe for tom kha gai soup.
A regional favorite dish in Vietnam which consists of seasoned beef grilled in leaves. This page contains a recipe for Beef La Lot.
Here's a quick and simple wet rub for salmon made with a few ingredients. Paired with white rice and side of vegetables. A perfect light meal for lunch or dinner.