MamasHealth.com Home Thai Recipes Beef Curry Green Peppers Broccoli and Pork Butternut Squash Cabbage Salad Caramel Blast Chicken and Cashews Coconut Cakes Corn Flats Curry Glaze Dumpling Soup Eggplant and Chicken Fried Bananas Ginger Chicken Soup Mango Salad Mushroom Curry Rice Peanut Salmon Pineapple Chicken Prawn and Papaya Seafood Medley Seafood Pasta Sesame Rice Shitake Mushroom Spicy and Sour Chicken Spring Rolls Sweet Pork Thai Curried Prawns Thai Green Curry Thai Meat Salad Thai Pad Se Ew Thai Tomato Soup Tilapia Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Essential cookware Cooking tips Wine info Inexpensive Ovens Mama's Kitchen Dilemmas	Thai Seafood Medley Soup Ingredients: 3 cups of rice noodles 10 cups of water 7 chicken stock cubes 3 tbsp of sesame oil 3 cups of mixed seafood (shrimp, mussels, clams) 1 tsp of flour 2 basil leaves 1 garlic clove, chopped 1 onion, chopped Directions: Sautee the onion and garlic in the sesame oil for 2 minutes. Add the seafood and basil. Simmer for 2 minutes. Add the water and chicken stock cubes and basil leaves. Simmer on low for 20 minutes. Add the noodles and flour 5 minutes before serving. Serves: 4 persons       Thai Fruit Medley Ingredients: 1 pineapple, peeled and chopped 3 tbsp of brown sugar 1 papaya, chopped 1 lime, squeezed 2 kiwi, peeled and chopped 10 lychee, peeled and chopped 2 banana, peeled and chopped ½ cup of mint, chopped 1 pinch of salt Directions: Toss all the fruit together in a glass bowl with the lime juice, sugar, salt and mint. Refrigerate before serving. Serves: 5-7 persons       Thai Tom Yum Spicy Soup Ingredients: 4 cups of vegetable stock Puree together into a paste: 2 lemon grass stalks, 1 cup of cilantro, 2 kaffir leaves, 2 cloves of garlic, 2 red chilies 15 prawns 1 onion 2 tbsp of sesame oil 1 ½ tbsps of fish sauce 2 limes, squeezed for juice 1 can of coconut milk 1 cup of shitake mushrooms Directions: Sautee the onion and paste in the sesame oil for 3 minutes. Add the shrimp, fish sauce and lime juice. Simmer for 5 minutes. Add the remaining ingredients. Bring them to a boil and reduce the heat. Simmer on low for an additional 10 minutes before serving. Serves: 3-4 persons	Win this beautiful Princess House stainless steel set Save money in the kitchen Recession proof your relationship
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