We made another pilgrimage to the snowy slopes of Mt.Baker this weekend. It's the first time we squeezed 7 of us in my car headed for Baker and gear for 6 people! What an accomplishment for my little Toyota. Kids had a blast and are asking and pleading for more time up there. We're thankful for the free 5th grade seasons pass & a big thanks to Mt.Baker for offering that program to our community.
After being on the mountain all day there isn't anything quite like a hot meal that's easy to prepare. Again, my go-to source is the Ninja Cooking System that I received as a perk for attending the International Food Bloggers Conference in Portland last year. I love this system because you can fry, saute, steam, slow cook and bake. Less clean-up + Fresh ingredients + Many features= Healthy Meal & Happy Mom
Thai Shrimp Soup with Ramen
- 2 cups shrimp
- 10 cups water
- 1 can light coconut milk
- 2 carrots, peeled and sliced
- 2 cups broccoli, diced
- 2 teaspoons fish sauce
- 2 teaspoons chili sauce
- 1/2 teaspoon red pepper flakes
- 1/2 cup torn basil leaves
- Juice from one lime
- half a red onion, diced
- 4 cloves of garlic, minced
- 2 tablespoons vegetable oil
- salt and pepper to taste
On stove top medium for 12 minutes, saute the broccoli, onion, carrots & garlic in vegetable oil. Stir every few minutes.
Add fish sauce, lime juice, water, salt and pepper. Turn to stove top high for 5 minutes.
Add two packages of ramen noodles (discard the seasoning packets or save for another use).
Cook for 6 minutes.
Turn to stove top medium and add shrimp and coconut milk. Stir and cook for about 4 minutes.
Serve with lime slices and fresh basil leaves.