Before diving into the vibrant and flavorful world of Spicy Thai Red Curry Soup, let’s talk about some delightful pairings. This soup is a superstar on its own, but a few complementary dishes can elevate your dining experience. Think of light, refreshing sides that cut through the richness of the coconut milk and balance the spice. 

A fresh Thai cucumber salad with a zesty lime vinaigrette can offer a cool contrast. Alternatively, serve it with some jasmine rice to soak up that flavorful broth. If you’re in the mood for a bit of crunch, crispy spring rolls could do the trick. They add texture and are a delightful appetizer that pairs beautifully with the soup.

Ready to embark on this culinary adventure? Let’s take a closer look at the heartwarming goodness that is Spicy Thai Red Curry Soup.

Picture yourself on a chilly evening. The sky is painted in shades of orange as the sun dips below the horizon. You’re craving something warm, something bold and comforting. That’s where Spicy Thai Red Curry Soup comes in. 

This soup isn’t just a dish; it’s an experience. It wraps you in warmth and invites you to explore layers of flavors—sweet, spicy, creamy, and tangy—all at once. As I prepared this soup for the first time, it felt like a culinary embrace. Each ingredient tells a story, from the rich coconut milk to the fresh herbs.

So, what exactly is this delightful dish? I’m glad you asked!

What is Spicy Thai Red Curry Soup?

Spicy Thai Red Curry Soup, also known as “Tom Kha,” is a vibrant dish hailing from Thailand. While traditional Tom Kha focuses on a slightly different base, this version embraces robust red curry paste, which brings a punch of spice and complexity. 

The iconic curry note comes from a blend of spices, including lemongrass, galangal, and kaffir lime leaves, which create that quintessential Thai flavor profile. Whether you’re a seasoned chef or a kitchen newbie, this soup is approachable and rewarding.

The Origin of Thai Curry

To truly appreciate this soup, it’s worth understanding the lineage of Thai red curry. Originating from Central Thailand, red curry combines dried red chilies, garlic, and other spices. 

This robust blend can vary depending on the region and chef. Its versatility means it can be used in various dishes, from curries to soups, like the one we’re making today.

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• How to cook Jollibee Creamy Macaroni Soup 
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• Copycat Creamy Chicken Farro Soup

What is the Flavor Profile of This Dish?

Imagine standing on a bustling street in Thailand, street vendors sizzling spices in the air. Now, bring that essence to your kitchen! The first taste of Spicy Thai Red Curry Soup can transport you. You’ll notice a delightful interplay of flavors:

Spicy: The red curry paste brings heat that dances on the tongue but doesn’t overpower.
Creamy: Coconut milk envelops your senses, providing a rich backdrop that balances heat.
Tangy: Lime juice adds a fresh, citrus note, brightening the dish.
Savory: Ingredients like shallots, garlic, and fish sauce deepen the umami profile.
Sweet: A hint of brown sugar rounds out the flavors, ensuring no singular taste dominates.

This soup invites you to savor each spoonful.

Why You’ll Love This?

First, it’s easy to whip up. Even those pressed for time can craft this dish in under 30 minutes. Second, it’s incredibly adaptable. You can easily swap in your favorite proteins—chicken, shrimp, or even tofu for a vegetarian option. 

Third, each bowl is a visual delight, brimming with vibrant colors from peppers and herbs. Not to mention, the combination of spices holds well in the refrigerator, making it perfect for meal prep.

Ingredients

To bring this soup to life, you’ll need the following:

Flavor & Broth

• 5 tablespoons red curry paste
  
• 30 oz full-fat coconut milk (2 cans)
  
• 1¼ cups chicken stock
  
• 1 tablespoon fish sauce (or soy sauce for a milder taste)
  
• 3 makrut lime leaves or juice from 2 fresh limes
  
• 1 teaspoon light brown sugar
  

Noodles & Base

• 8 oz medium-width flat rice noodles
  
• 2 teaspoons freshly grated or minced ginger
  
• 2 tablespoons neutral vegetable oil
  
• 3 tablespoons finely minced shallots
  
• 3 garlic cloves, freshly minced
  
• 2 Thai chiles, sliced lengthwise
  

Add-ins

• ½ cup sliced red bell pepper
  
• 2 cups shredded cooked chicken
  
• Salt and freshly ground black pepper, to taste
  
• 1 cup baby corn, chopped into bite-sized pieces
  

Garnish

• Crispy fried shallots
  
• Lime wedges for squeezing
  
• Fresh cilantro leaves
  

With these ingredients, let’s get started on our soup!

Step-by-Step Instructions

Step 1: Prepare the Noodles

Start by cooking the flat rice noodles according to the package instructions. Drain and set aside. A little tip here: rinse them with cold water after cooking to prevent sticking.

Step 2: Sauté Aromatics

In a large pot, heat the vegetable oil over medium heat. Toss in the chopped shallots and sauté for about 2 minutes until they’re translucent. Follow this with minced garlic and ginger. Stir them together for another minute, allowing those fragrant aromas to fill your kitchen.

Step 3: Add the Red Curry Paste

It’s time to channel the spice! Add the red curry paste to the pot. Stir well, ensuring the oil and paste combine beautifully. This will take about 2-3 minutes, awakening the spices and creating a stunning aroma.

Step 4: Incorporate Coconut Milk and Stock

Pour in the coconut milk and chicken stock. Add the fish sauce and brown sugar. As you stir, the rich creaminess of the coconut milk will meld with the savory notes of the current ingredients, creating a luxurious broth. Toss in the makrut lime leaves or lime juice for that extra zing. Bring this mixture to a gentle simmer.

Step 5: Add the Vegetables

Next, throw in your sliced red bell pepper, baby corn, and Thai chiles. If you love spice, leave those chiles in; if you prefer it milder, consider removing the seeds. Simmer for about 5-7 minutes or until the vegetables are tender.

Step 6: Stir in the Cooked Chicken

Now, it’s time to add the star of the show—shredded chicken. Stir it in, allowing the heat to warm the chicken through. Taste the broth and adjust the seasoning if needed, adding salt and pepper as desired.

Step 7: Bring It All Together with Noodles

Once the chicken is warmed, add the noodles you cooked earlier. Stir to incorporate everything, allowing them to soak up all that flavorful goodness for about 2 minutes.

Step 8: Serve with Garnishes

Ladle your scrumptious soup into bowls. Top with crispy fried shallots, a squeeze of lime, and fresh cilantro leaves. Enjoy this culinary masterpiece!

Tips & Tricks

Here are some things to consider while preparing your soup:

For Extra Creaminess: Substitute a portion of chicken stock with more coconut milk.
Spicy Level: Adjust the amount of red curry paste based on your spice tolerance.
Homemade Broth: If you have the time, homemade broth will elevate the flavor even more.
Fresh Ingredients: Always opt for fresh herbs and spices to bring the best flavor profile.
Meat Alternatives: Use tofu or tempeh for a delightful plant-based alternative.

Nutrition Information

This soup is a nutrition powerhouse. A typical serving contains approximately:

• Calories: 380
  
• Protein: 25g
  
• Fat: 24g
  
• Carbohydrates: 30g
  
• Fiber: 3g
  
• Sugar: 4g
  

These numbers represent a healthy balance of macronutrients while providing essential vitamins and minerals from the vegetables.

How Can You Store This Spicy Thai Red Curry Soup?

Storing the soup is straightforward. Let it cool to room temperature before transferring it into an airtight container. It will keep well in the refrigerator for 3-4 days. If you want to save it for later, consider freezing it. Pour it into freezer bags, leaving space for expansion. It can last for up to three months in the freezer. When you’re ready to enjoy, simply thaw in the refrigerator overnight and reheat on the stove.

Alternative Ingredient Choices

Sometimes ingredients aren’t available, and that’s okay! Here are some substitutes you can consider:

Red Curry Paste: If you can’t find red curry paste, yellow curry paste works as a flavorful alternative. While a bit milder, it still offers a nice depth of flavor.
Coconut Milk: Can’t get full-fat coconut milk? Light coconut milk or even almond milk can offer a different but enjoyable taste. Just note that it may lack the creaminess.
Kaffir Lime Leaves: In a pinch, use lime zest as a vibrant substitute. Lemon zest can also bring that needed tang, although the flavor profile will shift slightly.

Spicy Thai Red Curry Soup

Before diving into the vibrant and flavorful world of Spicy Thai Red Curry Soup, let's talk about some delightful pairings. This soup is a superstar on its own, but a few complementary dishes can elevate your dining experience.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Course Soup

Cuisine Thai

Servings 4

Calories 380 kcal

Equipment

• Pot
• Bowls

Ingredients

  

1x2x3x

Flavor & Broth

• 5 tablespoons red curry paste
• 30 oz full-fat coconut milk 2 cans
• 1¼ cups chicken stock
• 1 tablespoon fish sauce or soy sauce for a milder taste
• 3 makrut lime leaves or juice from 2 fresh limes
• 1 teaspoon light brown sugar

Noodles & Base

• 8 oz medium-width flat rice noodles
• 2 teaspoons freshly grated or minced ginger
• 2 tablespoons neutral vegetable oil
• 3 tablespoons finely minced shallots
• 3 garlic cloves freshly minced
• 2 Thai chiles sliced lengthwise

Add-ins

• ½ cup sliced red bell pepper
• 2 cups shredded cooked chicken
• Salt and freshly ground black pepper to taste
• 1 cup baby corn chopped into bite-sized pieces

Garnish

• Crispy fried shallots
• Lime wedges for squeezing
• Fresh cilantro leaves

Instructions

 

Step 1: Prepare the Noodles

• Start by cooking the flat rice noodles according to the package instructions. Drain and set aside. A little tip here: rinse them with cold water after cooking to prevent sticking.

Step 2: Sauté Aromatics

• In a large pot, heat the vegetable oil over medium heat. Toss in the chopped shallots and sauté for about 2 minutes until they’re translucent. Follow this with minced garlic and ginger. Stir them together for another minute, allowing those fragrant aromas to fill your kitchen.

Step 3: Add the Red Curry Paste

• It’s time to channel the spice! Add the red curry paste to the pot. Stir well, ensuring the oil and paste combine beautifully. This will take about 2-3 minutes, awakening the spices and creating a stunning aroma.

Step 4: Incorporate Coconut Milk and Stock

• Pour in the coconut milk and chicken stock. Add the fish sauce and brown sugar. As you stir, the rich creaminess of the coconut milk will meld with the savory notes of the current ingredients, creating a luxurious broth. Toss in the makrut lime leaves or lime juice for that extra zing. Bring this mixture to a gentle simmer.

Step 5: Add the Vegetables

• Next, throw in your sliced red bell pepper, baby corn, and Thai chiles. If you love spice, leave those chiles in; if you prefer it milder, consider removing the seeds. Simmer for about 5-7 minutes or until the vegetables are tender.

Step 6: Stir in the Cooked Chicken

• Now, it’s time to add the star of the show—shredded chicken. Stir it in, allowing the heat to warm the chicken through. Taste the broth and adjust the seasoning if needed, adding salt and pepper as desired.

Step 7: Bring It All Together with Noodles

• Once the chicken is warmed, add the noodles you cooked earlier. Stir to incorporate everything, allowing them to soak up all that flavorful goodness for about 2 minutes.

Step 8: Serve with Garnishes

• Ladle your scrumptious soup into bowls. Top with crispy fried shallots, a squeeze of lime, and fresh cilantro leaves. Enjoy this culinary masterpiece!

Notes

 

• For Extra Creaminess: Substitute a portion of chicken stock with more coconut milk.
  
• Spicy Level: Adjust the amount of red curry paste based on your spice tolerance.
  
• Homemade Broth: If you have the time, homemade broth will elevate the flavor even more.
  
• Fresh Ingredients: Always opt for fresh herbs and spices to bring the best flavor profile.
  
• Meat Alternatives: Use tofu or tempeh for a delightful plant-based alternative.

Nutrition

Calories: 380kcalCarbohydrates: 30gProtein: 25gFat: 24gFiber: 3gSugar: 4g

Keyword Spicy Thai Red Curry Soup

Tried this recipe?Let us know how it was!

Frequently Asked Questions

Conclusion

Spicy Thai Red Curry Soup is more than just a meal; it’s an experience that warms the heart and fills the stomach. From the first sip to the last drop, it offers complex flavors that awaken the palate. It’s approachable enough for anyone to try yet sophisticated enough to impress even the most discerning foodies.

Now, gather your ingredients, put on your favorite playlist, and enjoy the process. This soup is sure to become a staple that adds warmth and flavor to your home. Trust me, once you’ve tasted this creation, it’s hard to forget. So, here’s to delicious adventures in your kitchen!

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• Panko Crusted Lamb Chops Recipe
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• How to make Carne Asada 

Before we dive into the juicy world of carne asada, let’s talk about what to serve alongside this delightful dish. After all, the right accompaniments can elevate a meal from great to unforgettable. Imagine a bright, zesty salsa that bursts with flavor. Fresh guacamole is always a hit, offering that creamy, luscious texture that complements the grilled meat perfectly.

Keep it fresh with a crisp salad—think romaine, radishes, and a splash of lime to tie everything together. If you’re feeling adventurous, some grilled corn on the cob brushed with lime and chili powder can add a fun twist to your spread. Tacos? Yes, please! Serve your carne asada in warm tortillas. Last but certainly not least, don’t forget a few refreshing drinks. Perhaps a cold cerveza or some lime-infused agua fresca to wash it all down.

There’s something magical about carne asada. This dish tells stories of gathering around a grill, the sizzle of meat meeting heat, and the laughter that fills the air. Each bite can transport you right to backyard barbecues or sun-soaked beach days. But let’s get one thing straight: making a perfect carne asada is not just about grilling steak. It requires the right cut, a killer marinade, and passion for flavors. Buckle up! I’m about to walk you through my carne asada journey.

What is Carne Asada?

Carne asada translates to “grilled meat” in Spanish, but it’s so much more than that. It primarily refers to marinated grilled beef, often served in tacos, burritos, or simply alongside a salad. The key to authentic carne asada lies in the marinade and the quality of the meat. Traditionally, skirt steak is popular, but flank steak and other cuts can also shine in this role.

This dish has roots in Mexican culture and is known for its smokey, savory profile, making it a beloved choice in many households. By combining acidic elements (like citrus juice) with spices, the marinade tenderizes the steak while adding layers of flavor.

Why You’ll Love This Carne Asada Recipe

There are countless carne asada recipes out there. So why trust mine? For starters, I’ve spiced this one up with an array of vibrant flavors, all supported by the science of marinating. Studies have shown that marinating meat can lead to improved tenderness and flavor absorption. So, let’s harness those insights!

What makes this recipe stand out is the balance of ingredients. You get the brightness from lime and orange juice, the heat from jalapeños, and the earthy tones from cumin and cilantro. Plus, it’s all super straightforward. You’ll be grilling like a pro, even if you’re a novice home cook.

It’s flexible too. Want to serve it at a cookout? Perfect! Looking to make a quick weeknight dinner? You can have this on the table in no time. Trust me; whether you’re a meat lover or just someone who enjoys good food, you’ll appreciate every bite of this carne asada.

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• How to make Creamy Baked Carbonara Mac and Cheese 
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The Ingredients You Will Need

Let’s gather our magic potions—the ingredients! Here’s what you’ll need to create a delectable carne asada:

For the Steak:
2 pounds skirt steak, trimmed of excess fat (this cut is flavorful and tender).

For the Carne Asada Marinade:
⅓ cup extra-virgin olive oil (the foundation of our flavor).
Juice of 1 ripe orange (adds sweetness).
Juice of 1 fresh lime (for tang).
Juice of 1 tart lemon (just a touch more acidity).
2 tablespoons apple cider vinegar (balances flavors beautifully).
4 large garlic cloves, crushed and minced (because garlic makes everything better).
1 fresh jalapeño, seeded and finely minced (to kick up the heat).
½ cup chopped fresh cilantro leaves (the herb that ties it all together).
1 teaspoon ground cumin powder (gives warmth).
¼ teaspoon freshly cracked black pepper (for a hint of spice).
1 teaspoon kosher salt (essential for flavor).
1 teaspoon smoked paprika (optional, adds that subtle smokiness).
½ teaspoon dried oregano (optional, for earthiness).

Directions

Let’s get down to business. Follow these steps to achieve an incredible carne asada.

Step 1: Prepare the Marinade

In a large bowl, whisk together the olive oil, orange juice, lime juice, lemon juice, apple cider vinegar, garlic, jalapeño, cilantro, cumin, black pepper, salt, and optional smoked paprika and oregano. This mixture is like a flavor bomb waiting to blast your steak into greatness.

Step 2: Marinate the Meat

Place your skirt steak in a large ziplock bag or a deep dish. Pour the marinade over the steak, making sure it’s well coated. Seal the bag (or cover the dish) and refrigerate for at least 2 hours, though overnight is best for maximum flavor infusion.

Step 3: Preheat the Grill

About 30 minutes before grilling, take the steak out of the fridge. Let it come to room temperature. Preheat your grill to high heat (around 450°F to 500°F). A hot grill is key to achieving those beautiful grill marks and quick cooking.

Step 4: Grill

Remove the steak from the marinade, letting excess drip off. Place it on the grill. Grill for about 4-5 minutes on each side for medium rare, depending on thickness. It’s best to use a meat thermometer aiming for about 130°F for medium rare.

Step 5: Rest the Steak

Once done, transfer the steak to a cutting board. Let it rest for 10 minutes. This allows juices to redistribute, making for a juicier steak. Don’t skip this step!

Step 6: Slice and Serve

Slice against the grain into thin strips. Serve warm with your favorite sides or in tacos. Enjoy!

Notes: Tips for Perfect Carne Asada

Here are five tips to ensure your carne asada wow your family and friends:

Quality Matters: Buy high-quality, grass-fed steak if possible. The taste difference is noticeable!
Let it Rest: Allow the steak to rest after grilling. You’ll be rewarded with juiciness.
Adjust Heat Levels: Not a fan of spice? Reduce the amount of jalapeño or omit it! Versatility is key.
Experiment with Marinades: Feel free to add other herbs or spices. Mix it up based on what you love!
Don’t Skip the Lime: A squeeze of fresh lime over the finished steak brightens up the flavors perfectly.

Storage Tips

Leftover carne asada? No problem! To store, first allow the meat to cool completely. Place it in an airtight container, and it should last in the fridge for about 3-4 days. You can also freeze it for up to three months. Just be sure to wrap it well to prevent freezer burn.

When ready to eat, simply thaw in the fridge overnight and reheat on the grill or in a hot skillet with a splash of oil to revive that delicious sear!

Nutrition Information

Here’s a rough breakdown per serving (8 servings in total) of this carne asada recipe:
Calories: 300-350
Protein: 30g
Fat: 20g
Carbohydrates: 3g
Fiber: 1g
Sugar: 1g

Nutritional values can vary based on ingredient brands and preparation methods.

Serving Suggestions

Here are five ways to enjoy your carne asada:

1. Tacos: Use warm corn tortillas, top with diced onions, cilantro, and a squeeze of lime for traditional tacos.
2. Burritos: Wrap carne asada with rice, beans, and cheese. Roll it all up for a filling meal.
3. Fajitas: Slice the carne asada and serve it sizzling on a cast iron skillet with sautéed bell peppers and onions.
4. Salad: Create a vibrant salad with grilled steak, mixed greens, avocado, and a zesty vinaigrette.
5. Nachos: Layer tortilla chips with carne asada, cheese, jalapeños, and all your favorite toppings for a crowd-pleasing nacho platter.

What Other Substitutes Can I Use in Carne Asada Recipe?

You might find that you want to switch things up. Here are five great substitutes you can try:

1. Flank Steak: A common alternative to skirt steak, it’s slightly leaner.
2. Ribeye: Offers a richer flavor, though it may be a bit more fatty.
3. Chicken Thighs: For a lighter option, chicken thighs can absorb the marinade beautifully.
4. Portobello Mushrooms: Perfect for vegetarians, these mushrooms have a meaty texture.
5. Tofu: Marinated tofu can act as a fantastic plant-based substitute, absorbing all those savory flavors.

Carne Asada

Before we dive into the juicy world of carne asada, let’s talk about what to serve alongside this delightful dish. After all, the right accompaniments can elevate a meal from great to unforgettable.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine Mexican

Servings 6

Calories 300 kcal

Equipment

• Bowl
• Whisk

Ingredients

  

1x2x3x

For the Steak:

• 2 pounds skirt steak trimmed of excess fat (this cut is flavorful and tender).

For the Carne Asada Marinade:

• ⅓ cup extra-virgin olive oil the foundation of our flavor.
• Juice of 1 ripe orange adds sweetness.
• Juice of 1 fresh lime for tang.
• Juice of 1 tart lemon just a touch more acidity.
• 2 tablespoons apple cider vinegar balances flavors beautifully.
• 4 large garlic cloves crushed and minced (because garlic makes everything better).
• 1 fresh jalapeño seeded and finely minced (to kick up the heat).
• ½ cup chopped fresh cilantro leaves the herb that ties it all together.
• 1 teaspoon ground cumin powder gives warmth.
• ¼ teaspoon freshly cracked black pepper for a hint of spice.
• 1 teaspoon kosher salt essential for flavor.
• 1 teaspoon smoked paprika optional, adds that subtle smokiness.
• ½ teaspoon dried oregano optional, for earthiness.

Instructions

 

Step 1: Prepare the Marinade

• In a large bowl, whisk together the olive oil, orange juice, lime juice, lemon juice, apple cider vinegar, garlic, jalapeño, cilantro, cumin, black pepper, salt, and optional smoked paprika and oregano. This mixture is like a flavor bomb waiting to blast your steak into greatness.

Step 2: Marinate the Meat

• Place your skirt steak in a large ziplock bag or a deep dish. Pour the marinade over the steak, making sure it’s well coated. Seal the bag (or cover the dish) and refrigerate for at least 2 hours, though overnight is best for maximum flavor infusion.

Step 3: Preheat the Grill

• About 30 minutes before grilling, take the steak out of the fridge. Let it come to room temperature. Preheat your grill to high heat (around 450°F to 500°F). A hot grill is key to achieving those beautiful grill marks and quick cooking.

Step 4: Grill

• Remove the steak from the marinade, letting excess drip off. Place it on the grill. Grill for about 4-5 minutes on each side for medium rare, depending on thickness. It’s best to use a meat thermometer aiming for about 130°F for medium rare.

Step 5: Rest the Steak

• Once done, transfer the steak to a cutting board. Let it rest for 10 minutes. This allows juices to redistribute, making for a juicier steak. Don’t skip this step!

Step 6: Slice and Serve

• Slice against the grain into thin strips. Serve warm with your favorite sides or in tacos. Enjoy!

Notes

• Quality Matters: Buy high-quality, grass-fed steak if possible. The taste difference is noticeable!
  
• Let it Rest: Allow the steak to rest after grilling. You’ll be rewarded with juiciness.
  
• Adjust Heat Levels: Not a fan of spice? Reduce the amount of jalapeño or omit it! Versatility is key.
  
• Experiment with Marinades: Feel free to add other herbs or spices. Mix it up based on what you love!
  
• Don’t Skip the Lime: A squeeze of fresh lime over the finished steak brightens up the flavors perfectly.

Nutrition

Calories: 300kcalCarbohydrates: 3gProtein: 30gFat: 20gFiber: 1gSugar: 1g

Keyword Carne Asada Fries Recipe

Tried this recipe?Let us know how it was!

Frequently Asked Questions

Conclusion

Carne asada is undoubtedly a staple in many households, and for good reason. With its tender, juicy steak and a medley of flavors, every bite is a little moment of joy. This recipe is simple yet profound in its ability to bring people together. Whether you’re grilling for a special gathering or making a weeknight dinner, it’s a dish that won’t disappoint.

So, what are you waiting for? Fire up that grill, marinate your meat, and create an unforgettable carne asada experience. With the best ingredients and just a few steps, you’ll be on your way to culinary greatness. Grab your friends and family; it’s time to dig in!

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• Crispy Chicken and Green Onion Pot Stickers 
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• Schnitzel Over Buttered Spätzle with Sweet and Sour Cabbage Recipe

Before diving into the delicious details of schnitzel over buttered spätzle with sweet and sour cabbage, let’s consider what to enjoy alongside this dish. A classic German lager pairs beautifully, enhancing the flavors without overpowering them. A light white wine, like a Pinot Grigio, can also complement the dish’s richness.

Don’t forget a simple side salad. A fresh green salad with a tangy vinaigrette can cleanse the palate between bites. For dessert, a light fruit sorbet or a slice of apple strudel can round out the meal nicely. Now, let’s get into why this dish is a must-try!

Hey there, fellow food enthusiasts! Today, I’m excited to share a recipe that holds a special place in my heart (and stomach!). We’re talking schnitzel over buttered spätzle with sweet and sour cabbage. This dish brings together tender pork, fluffy spätzle, and zesty cabbage in a way that screams comfort food. 

Whether you’re cooking for family, hosting a gathering, or just treating yourself, this meal has you covered. Let me guide you through the process, share valuable tips, and hopefully inspire you to step into the kitchen.

What Is Schnitzel Over Buttered Spätzle With Sweet and Sour Cabbage?

At its essence, schnitzel is a breaded and fried meat cutlet. In this case, we’re using pork. Spätzle, a type of egg noodle, brings a delightful chewiness. And sweet and sour cabbage adds a beautiful contrast with its tangy sweetness. Together, these components create a symphony of flavors and textures. It’s not just a meal but an experience that brings people together.

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• Creamy Chicken Farro Soup 
• How to make Zucchini Boats 
• Beer Battered Shrimp Tacos  Recipe

Why This Recipe Works?

This recipe is a celebration of simple ingredients transformed into comfort food. Let’s break it down. First, the schnitzel is seasoned and pounded thin, allowing for tender, juiciness wrapped in a crispy exterior. 

The spätzle absorbs the accompanying flavors beautifully while providing a fluffy bite. And the sweet and sour cabbage? Well, it’s a refreshing balance to the richness of the meat and noodles. This dish checks all the boxes: savory, sweet, tangy, and comforting!

What You’ll Need to Make This Dish?

Let’s gather our ingredients. Here’s a list:

For Sweet and Sour Cabbage:

• 4 heaping cups shredded red cabbage
  
• ½ green apple, peeled and grated
  
• 2 tablespoons unsalted butter
  
• ⅓ cup apple cider vinegar
  
• ¼ cup granulated sugar
  
• 2 ½ tablespoons water
  
• 2 teaspoons kosher salt
  
• ¼ teaspoon freshly ground black pepper
  
• Pinch of ground cloves
  
• ½ teaspoon ground ginger
  

For Pork Schnitzel:

• 2 (6-ounce) boneless pork chops, pounded to ¼-inch thickness
  
• 1 cup all-purpose flour
  
• 3 large eggs, lightly beaten
  
• 2 cups panko breadcrumbs
  
• Salt and pepper to taste
  
• 2 tablespoons extra virgin olive oil
  
• 1 tablespoon unsalted butter
  
• 1 teaspoon smoked paprika
  

For Buttered Spätzle:

• 1 ½ cups all-purpose flour
  
• ½ teaspoon kosher salt
  
• 2 large eggs
  
• ⅔ cup whole milk
  
• 1 tablespoon unsalted butter, plus 2 tablespoons
  
• 1 teaspoon freshly grated nutmeg
  

For Roasted Garlic Gravy:

• ½ head roasted garlic, mashed
  
• 2 tablespoons minced shallots
  
• 1 teaspoon extra virgin olive oil
  
• 2 tablespoons unsalted butter
  
• 2 tablespoons all-purpose flour
  
• 12 ounces unsalted chicken or vegetable stock
  
• Salt and pepper to taste
  
• 1 teaspoon fresh thyme leaves
  

Garnish:

• Chopped flat-leaf parsley
  
• Pickled capers
  
• Lemon wedges
  
• 1 teaspoon toasted breadcrumbs
  

How to Make Schnitzel Over Buttered Spätzle with Sweet and Sour Cabbage?

Ready to dive into the process? Buckle up, because we’re about to cook something magical! Let’s take it step by step.

Step 1: Prepare Sweet and Sour Cabbage

1. Melt the Butter: In a large pan over medium heat, melt the butter. You want it bubbly and ready.
   
2. Add the Cabbage and Apple: Toss in the shredded cabbage and grated apple. Stir this mixture as it wilts down, getting those marvelous flavors mingling.
   
3. Season the Cabbage: Add apple cider vinegar, sugar, water, salt, pepper, ground cloves, and ginger. Mix well. Let it simmer for about 15-20 minutes, or until the cabbage is tender but still vibrant in color.
   

Step 2: Make the Spätzle

1. Combine Ingredients: In a bowl, mix the flour and salt. In another bowl, whisk together the eggs and milk. Gradually combine wet into dry, stirring until a thick batter forms.
   
2. Boil Water: Bring a large pot of salted water to a boil.
   
3. Create Spätzle: Use a spätzle maker, colander, or a large spoon to drop the batter into the boiling water. Cook for about 2-3 minutes or until they float.
   
4. Butter It Up: Drain the spätzle and toss with melted butter and freshly grated nutmeg. Set it aside.
   

Step 3: Fry the Schnitzel

1. Prep the Pork: Season the pork with salt and pepper. Prepare three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with smoked paprika.
   
2. Coat the Pork: Dredge each pork chop in flour, dip in egg, and coat with breadcrumbs, pressing to stick.
   
3. Heat the Oil: In a frying pan, heat olive oil and butter over medium-high heat.
   
4. Fry the Schnitzel: Fry the pork chops for about 3-4 minutes per side, until golden brown. Drain on paper towels.
   

Step 4: Make the Gravy

1. Sauté Shallots: In the same pan, sauté shallots in olive oil until soft.
   
2. Create Roux: Add butter and flour, stirring to create a roux. Cook for about a minute to remove the raw flour taste.
   
3. Add Stock and Garlic: Gradually whisk in the stock and mashed garlic. Season with salt, pepper, and thyme. Let it simmer until slightly thickened.
   

Tips for Perfecting This Dish

Pound Evenly: Ensure the pork is pounded evenly for consistent cooking.

Season Generously: Don’t skimp on seasoning at each stage, from the schnitzel to the spätzle.

Use Fresh Ingredients: Fresh cabbage and apples will elevate the flavor.

Don’t Rush the Cabbage: Allow enough time for the cabbage to cook down and soften.

Make Ahead: You can prepare components in advance and heat them up when ready to serve.

How to Store Leftovers?

Store any leftovers in an airtight container in the refrigerator. The sweet and sour cabbage may lose some crunch but will still be delicious. Try to consume within 3 days for optimal flavor. Reheat gently on the stove or in the microwave.

Nutrition Information

While specific values will vary based on ingredient choices, here’s a rough breakdown per serving:

Calories: 600-800 (varies based on portions)
Protein: 35g
Carbohydrates: 60g
Fats: 30g
Fiber: 5g

How to Serve Schnitzel Over Buttered Spätzle with Sweet and Sour Cabbage?

Classic Style: Serve schnitzel atop a bed of buttery spätzle, drizzled with roasted garlic gravy. This gives a hearty and satisfying plate.

Garnish and Go: Top with freshly chopped parsley, capers, and a squeeze of lemon. This adds brightness to the dish.

Family Style: Present everything on a large platter, letting everyone scoop their portions. This encourages sharing and warmth at the dinner table.

Make It a Combo: Pair it with a side salad or some roasted vegetables. The added crunch from the veggies balances the meal perfectly.

What Alternatives Can You Use for the Ingredients If Not Available?

Pork Substitute: Chicken or Turkey Cutlets can replace pork easily. The cooking time will be similar.

Breadcrumbs: Crushed crackers or cornflakes can be used in place of panko for a different texture.

Vinegar: Lemon juice or rice vinegar can substitute apple cider vinegar, although the flavor will shift slightly.

Seasonings: If you don’t have ginger or cloves, cinnamon or allspice can add an interesting twist to the cabbage.

Schnitzel Over Buttered Spätzle with Sweet and Sour Cabbage

Before diving into the delicious details of schnitzel over buttered spätzle with sweet and sour cabbage, let's consider what to enjoy alongside this dish. A classic German lager pairs beautifully, enhancing the flavors without overpowering them.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine German

Servings 2

Calories 800 kcal

Equipment

• Bowl
• pan

Ingredients

  

1x2x3x

For Sweet and Sour Cabbage:

• 4 heaping cups shredded red cabbage
• ½ green apple peeled and grated
• 2 tablespoons unsalted butter
• ⅓ cup apple cider vinegar
• ¼ cup granulated sugar
• 2 ½ tablespoons water
• 2 teaspoons kosher salt
• ¼ teaspoon freshly ground black pepper
• Pinch of ground cloves
• ½ teaspoon ground ginger

For Pork Schnitzel:

• 2 6-ounce boneless pork chops, pounded to ¼-inch thickness
• 1 cup all-purpose flour
• 3 large eggs lightly beaten
• 2 cups panko breadcrumbs
• Salt and pepper to taste
• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon smoked paprika
• For Buttered Spätzle:
• 1 ½ cups all-purpose flour
• ½ teaspoon kosher salt
• 2 large eggs
• ⅔ cup whole milk
• 1 tablespoon unsalted butter plus 2 tablespoons
• 1 teaspoon freshly grated nutmeg

For Roasted Garlic Gravy:

• ½ head roasted garlic mashed
• 2 tablespoons minced shallots
• 1 teaspoon extra virgin olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 12 ounces unsalted chicken or vegetable stock
• Salt and pepper to taste
• 1 teaspoon fresh thyme leaves

Garnish:

• Chopped flat-leaf parsley
• Pickled capers
• Lemon wedges
• 1 teaspoon toasted breadcrumbs

Instructions

 

Step 1: Prepare Sweet and Sour Cabbage

• Melt the Butter: In a large pan over medium heat, melt the butter. You want it bubbly and ready.
• Add the Cabbage and Apple: Toss in the shredded cabbage and grated apple. Stir this mixture as it wilts down, getting those marvelous flavors mingling.
• Season the Cabbage: Add apple cider vinegar, sugar, water, salt, pepper, ground cloves, and ginger. Mix well. Let it simmer for about 15-20 minutes, or until the cabbage is tender but still vibrant in color.

Step 2: Make the Spätzle

• Combine Ingredients: In a bowl, mix the flour and salt. In another bowl, whisk together the eggs and milk. Gradually combine wet into dry, stirring until a thick batter forms.
• Boil Water: Bring a large pot of salted water to a boil.
• Create Spätzle: Use a spätzle maker, colander, or a large spoon to drop the batter into the boiling water. Cook for about 2-3 minutes or until they float.
• Butter It Up: Drain the spätzle and toss with melted butter and freshly grated nutmeg. Set it aside.

Step 3: Fry the Schnitzel

• Prep the Pork: Season the pork with salt and pepper. Prepare three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with smoked paprika.
• Coat the Pork: Dredge each pork chop in flour, dip in egg, and coat with breadcrumbs, pressing to stick.
• Heat the Oil: In a frying pan, heat olive oil and butter over medium-high heat.
• Fry the Schnitzel: Fry the pork chops for about 3-4 minutes per side, until golden brown. Drain on paper towels.

Step 4: Make the Gravy

• Sauté Shallots: In the same pan, sauté shallots in olive oil until soft.
• Create Roux: Add butter and flour, stirring to create a roux. Cook for about a minute to remove the raw flour taste.
• Add Stock and Garlic: Gradually whisk in the stock and mashed garlic. Season with salt, pepper, and thyme. Let it simmer until slightly thickened.

Notes

• Pound Evenly: Ensure the pork is pounded evenly for consistent cooking.
• Season Generously: Don’t skimp on seasoning at each stage, from the schnitzel to the spätzle.
• Use Fresh Ingredients: Fresh cabbage and apples will elevate the flavor.
• Don’t Rush the Cabbage: Allow enough time for the cabbage to cook down and soften.
• Make Ahead: You can prepare components in advance and heat them up when ready to serve.

Nutrition

Calories: 800kcalCarbohydrates: 60gProtein: 35gFat: 30gFiber: 5g

Keyword Schnitzel Over Buttered Spätzle with Sweet and Sour Cabbage

Tried this recipe?Let us know how it was!

Frequently Asked Questions

Conclusion

Schnitzel over buttered spätzle with sweet and sour cabbage is not just a dish; it’s an experience. The comfort, the familiarity, and the delightful mix of flavors come together to create something special. Each bite tells a story of tradition and comfort. So whether you’re planning your next family dinner or just hanging out on a cozy weekend, this dish is bound to impress.

The best part? You can personalize it, adapt the flavors, and most importantly, enjoy it with loved ones. So grab your apron, turn on your favorite tunes, and let’s get cooking!

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When you think of deviled eggs, the first thing that might come to mind is the classic potluck dish, often sitting unassumingly among a spread of appetizers. But here’s a fun fact: deviled eggs are incredibly versatile and pair beautifully with various dishes. Imagine enjoying them alongside a vibrant salad or a hearty sandwich. 

Perhaps you’ve got a backyard barbecue in the works? Deviled eggs can complement grilled meats perfectly, adding a creamy goodness to your plate.

A Fresh Look at Deviled Eggs

Let’s dive into the world of deviled eggs. First off, what exactly is a deviled egg? It’s simply hard-boiled eggs with the yolks mixed with a flavorful filling before being piped back into their whites. This dish is not just about taste; it’s about presentation, creativity, and a little bit of fun.

Whether you’re hosting a family gathering or taking a dish to a friend’s barbecue, deviled eggs always shine like stars on a plate.

So why is this particular recipe a go-to? There are several reasons.

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Why This Recipe Works

1. Simplicity in Preparation:
The steps are straightforward. Even if you’ve never boiled an egg before, don’t sweat it! This recipe guides you through each moment, turning what might seem intimidating into a fun kitchen adventure.

2. Flavor Balance:
With the perfect combination of creamy mayonnaise, tangy mustard, and a hint of acidity from apple cider vinegar, each bite is a little burst of flavor on your palate. It’s a party in your mouth, and everyone is invited.

3. Customizable Options:
This recipe allows for creativity. If you want to swap in different spices or add some texture with pickles or bacon bits, go for it. Make it your own!

4. Make-ahead Friendly:
Life gets busy. This recipe lets you prepare a delicious dish ahead of time. Store them in the fridge for a quick snack or an impressive appetizer that’s ready to impress.

Ingredients You’ll Need To Make This Dish

Here’s what you’ll need to create these delightful deviled eggs:

• 6 large free-range eggs
  
• 1 teaspoon whole-grain Dijon mustard
  
• 3 tablespoons creamy mayonnaise
  
• 1 teaspoon apple cider vinegar or lemon juice
  
• Salt and freshly cracked black pepper, to taste
  
• 1/2 teaspoon garlic powder (optional for extra flair)
  
• 1 teaspoon finely chopped fresh chives
  
• 1/4 teaspoon smoked paprika, for garnish
  

How To Make This Deviled Eggs Recipe

Ready to create some culinary magic? Let’s break down the steps for making these deviled eggs.

Step 1: Boil the Eggs

Start by placing the eggs in a pot and covering them with cold water. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot and turn off the heat. Let the eggs sit for about 12-15 minutes. Then, transfer them to an ice bath or run under cold water to cool. This helps prevent a green ring around the yolk.

Step 2: Peel the Eggs

Once cooled, gently tap the eggs on a hard surface and roll them to crack the shell. Peel under running water for easier shell removal. The eggs should be smooth and intact.

Step 3: Prepare the Filling

Cut each egg in half lengthwise. Scoop out the yolks into a bowl. To the yolks, add the mayonnaise, Dijon mustard, apple cider vinegar or lemon juice, garlic powder, salt, and pepper. Mix until creamy and well combined.

Step 4: Fill the Egg Whites

Use a spoon or a piping bag to fill each egg white with the yolk mixture. Be generous—these babies deserve to be full!

Step 5: Garnish and Serve

Sprinkle with smoked paprika and top with fresh chives for an added burst of color and flavor. Serve them chilled or at room temperature.

Tips & Tricks

To up your deviled eggs game, consider these suggestions:

• Use stale eggs for easier peeling: Fresh eggs tend to stick to the shell. A few days old is ideal.
  
• Experiment with flavors: Add different spices like curry powder or sriracha for a twist.
  
• Make them bite-sized: Use quail eggs for a fancy gathering. They’re adorable and packed with flavor.
  
• Get creative with toppings: Consider using crumbled bacon, capers, or even a sprinkle of truffle oil for a gourmet touch.
  
• Presentation matters: Arrange eggs on a platter decorated with greens or colorful veggies; it enhances visual appeal.
  

Nutrition Information

Per serving, deviled eggs are relatively low in calories but rich in protein. Here’s a rough estimate of nutritional values for one deviled egg half:

• Calories: 70
  
• Protein: 5 grams
  
• Fat: 5 grams
  
• Carbohydrates: 1 gram
  
• Dietary Fiber: 0 grams
  

How Do You Store The Leftovers?

If you have any leftovers, you can store them in an airtight container in the refrigerator. They’ll maintain their quality for about two days. Just remember, the longer they sit, the more the texture may change.

What Sides Would Complement Deviled Eggs Recipe?

Pairing is essential to elevate your meal. Here are three side options:

1. Fresh Garden Salad:
A crisp garden salad with mixed greens, cherry tomatoes, and a light vinaigrette pairs well. The freshness balances the richness of the eggs.

2. Classic Coleslaw:
The crunchiness and tang of coleslaw make a delightful contrast, enhancing the overall dining experience.

3. Grilled Vegetables:
Serve deviled eggs alongside grilled zucchini, bell peppers, or asparagus. The smoky flavor complements the creamy filling beautifully.

What Alternatives Can You Use for the Ingredients?

Finding substitutes can make cooking more accessible. Here are some alternatives if you’re missing ingredients:

1. Mayonnaise:
If you’re looking for a lighter option, Greek yogurt works well. It adds creaminess without the extra fat.

2. Dijon Mustard:
Regular yellow mustard can be used in a pinch; it will give a slightly sharper flavor.

3. Apple Cider Vinegar:
You can swap it for white wine vinegar or even lemon juice if you prefer a citrusy twist.

4. Fresh Chives:
Green onions or even finely chopped parsley can offer a fresh finish if chives aren’t available.

Deviled Eggs

When you think of deviled eggs, the first thing that might come to mind is the classic potluck dish, often sitting unassumingly among a spread of appetizers. But here’s a fun fact: deviled eggs are incredibly versatile and pair beautifully with various dishes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 14 minutes mins

Total Time 34 minutes mins

Course Main Course

Cuisine American

Servings 12

Calories 70 kcal

Equipment

• Spoons

Ingredients

  

1x2x3x

• 6 large free-range eggs
• 1 teaspoon whole-grain Dijon mustard
• 3 tablespoons creamy mayonnaise
• 1 teaspoon apple cider vinegar or lemon juice
• Salt and freshly cracked black pepper to taste
• 1/2 teaspoon garlic powder optional for extra flair
• 1 teaspoon finely chopped fresh chives
• 1/4 teaspoon smoked paprika for garnish

Instructions

 

Step 1: Boil the Eggs

• Start by placing the eggs in a pot and covering them with cold water. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot and turn off the heat. Let the eggs sit for about 12-15 minutes. Then, transfer them to an ice bath or run under cold water to cool. This helps prevent a green ring around the yolk.

Step 2: Peel the Eggs

• Once cooled, gently tap the eggs on a hard surface and roll them to crack the shell. Peel under running water for easier shell removal. The eggs should be smooth and intact.

Step 3: Prepare the Filling

• Cut each egg in half lengthwise. Scoop out the yolks into a bowl. To the yolks, add the mayonnaise, Dijon mustard, apple cider vinegar or lemon juice, garlic powder, salt, and pepper. Mix until creamy and well combined.

Step 4: Fill the Egg Whites

• Use a spoon or a piping bag to fill each egg white with the yolk mixture. Be generous—these babies deserve to be full!

Step 5: Garnish and Serve

• Sprinkle with smoked paprika and top with fresh chives for an added burst of color and flavor. Serve them chilled or at room temperature.

Notes

• Use stale eggs for easier peeling: Fresh eggs tend to stick to the shell. A few days old is ideal.
• Experiment with flavors: Add different spices like curry powder or sriracha for a twist.
• Make them bite-sized: Use quail eggs for a fancy gathering. They’re adorable and packed with flavor.
• Get creative with toppings: Consider using crumbled bacon, capers, or even a sprinkle of truffle oil for a gourmet touch.
• Presentation matters: Arrange eggs on a platter decorated with greens or colorful veggies; it enhances visual appeal.

Nutrition

Calories: 70kcalCarbohydrates: 1gProtein: 5gFat: 5g

Keyword Deviled Eggs

Tried this recipe?Let us know how it was!

Frequently Asked Questions

Conclusion

In a sea of appetizers, deviled eggs stand out. They’re elegant, easy, and endlessly customizable. Whether you stick with the classic recipe or go for a unique twist, there’s something undeniably comforting about a well-made deviled egg. So gather your ingredients, roll up your sleeves, and get ready to impress at your next gathering! Each bite will remind you that simplicity can bring complexity, unearthed by flavor and creativity. Happy cooking!

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