Type what you have

Ingredients

• ✓ lime
• mango
• apple

Instructions

1. 1 Juice the mango, apples, and limes in a juice machine. Serve over ice.

By Hanna

Ingredients

• ✓ lime
• ice cube
• orange
• lemon
• kiwi
• honey

Instructions

1. 1 Blend ice, orange, limes, lemon, kiwi, and honey together in a blender until smooth.

By Denise Meredith

Ingredients

• ✓ lime
• banana
• pineapple
• orange juice
• coconut milk
• turmeric
• ginger
• nutmeg
• ice cube

Instructions

1. 1 Blend bananas, pineapple, orange juice, coconut milk, lime juice, turmeric, ginger, nutmeg, and ice cubes together in a blender until smooth.

By Sophie

Ingredients

• ✓ lime
• carnitas
• english muffin
• avocado
• salt
• butter
• hollandaise sauce mix
• milk
• chipotle powder
• white vinegar
• egg

Instructions

1. 1 Set 1 oven rack in the middle and another rack about 6 inches from the top. Preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place carnitas in a single layer on the prepared baking sheet.
3. 3 Place on the top rack under the preheated broiler and reheat until edges of carnitas are crispy, 5 to 6 minutes.
4. 4 Meanwhile, toast English muffin halves. Remove from toaster and wrap in aluminum foil.
5. 5 Remove carnitas from the oven and cover with aluminum foil. Turn off the broiler and preheat oven to the lowest setting.
6. 6 Return carnitas and English muffins to the oven to keep warm until needed.
7. 7 Combine avocados, lime juice, and salt in a small bowl. Roughly smash to combine and set aside.
8. 8 Melt butter in a small saucepan over medium-high heat. Whisk in hollandaise sauce mix until blended. Remove from heat. Gradually whisk in milk. Return to the stove, add chipotle powder, and whisk constantly over medium-high heat until boiling. Reduce heat and simmer, whisking frequently, for 1 minute. Keep sauce warm while you prepare eggs.
9. 9 Heat 2 to 3 inches water in a large, shallow saucepan until boiling. Add vinegar and lower heat to a light simmer. Crack 1 egg into a small ramekin. Lower the ramekin to the surface of the water and ease the egg out into the pan. Repeat with remaining eggs, poaching up to 4 at a time. Poach eggs until whites are completely set and yolks are slightly soft, 3 to 4 minutes. Remove eggs from the pan with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.
10. 10 Place 2 English muffin halves on each plate. Top each half with avocado, carnitas, and 1 egg, then drizzle with hollandaise sauce.

By France Cevallos

Ingredients

• ✓ lime
• cilantro
• green onion
• radish
• avocado
• spinach
• corn tortilla
• olive oil
• egg
• black pepper
• chipotle pepper
• adobo sauce
• water
• lime juice
• pinto bean
• paprika
• chile powder
• onion powder
• chili powder
• garlic powder
• sea salt
• sweet potato
• olive oil
• black pepper
• salt
• olive oil
• garlic

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine garlic, 1/2 teaspoon olive oil, and a pinch each salt and pepper in a small piece of aluminum foil. Fold it up to loosely cover and set it on the corner of the baking sheet.
3. 3 Toss sweet potato together with 2 tablespoons oil on the baking sheet. Sprinkle 1/4 teaspoon sea salt, 1/4 teaspoon garlic powder, chili powder, onion powder, chile powder with lime, and paprika on top. Toss thoroughly and spread out.
4. 4 Roast in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
5. 5 Reduce oven temperature to 350 degrees F (175 degrees C). Place roasted sweet potatoes in a bowl. Unwrap the foil packet and toss roasted garlic mixture into the bowl of sweet potatoes.
6. 6 Place remaining sea salt, garlic powder, onion powder, pinto beans, lime juice, water, adobo sauce, and black pepper in a small saucepan over medium-low heat. Cook, stirring occasionally, until heated through, about 4 minutes. Mash bean mixture together. Cover and keep warm.
7. 7 Heat 2 teaspoons olive oil in a large skillet over medium-low heat. Crack eggs into the pan and separate them; immediately cover with a lid. Cook until whites are set and yolks are mostly firm, about 4 minutes. Remove from heat.
8. 8 Heat tortillas in the preheated oven until warm, about 5 minutes.
9. 9 Place each tortilla on a plate. Layer on a small handful of spinach, a spoonful of mashed pinto beans, a small amount of sweet potato cubes, and a few slices of avocado. Place a fried egg on top. Sprinkle with radishes, green onions, and cilantro.

By Culinary Envy

Ingredients

• ✓ lime
• corned beef hash
• black bean
• garlic powder
• chili powder
• salt
• black pepper
• vegetable oil
• egg
• flour tortilla
• pico de gallo salsa
• mexican cheese blend
• sour cream
• cilantro

Instructions

1. 1 Mix corned beef hash, black beans, garlic powder, chili powder, salt, and pepper in a saucepan. Cook on medium-high heat for about 8-10 minutes, stirring occasionally, until bubbly and meat starts to brown. Transfer to a warm dish.
2. 2 Heat oil in skillet over medium to medium-high heat. Pour in eggs. Cook and stir, lifting up edges of eggs to let uncooked egg reach skillet surface. Remove from heat when eggs are still slightly glossy or to desired doneness, about 4 minutes.
3. 3 Distribute the corned beef hash mixture onto the flour tortillas. Top with scrambled eggs, salsa, cheese, sour cream, and cilantro.
4. 4 Garnish with lime wedges, if desired.

By fabeverydayblog

Ingredients

• ✓ lime
• flour tortilla
• avocado
• tomato
• seitan
• water
• black salt
• black pepper
• garlic powder
• coconut aminos
• nutritional yeast
• firm tofu
• black pepper
• garlic powder
• coconut aminos
• green bell pepper
• onion
• sweet potato

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking tray with parchment paper or a silicone liner (such as Silpat®).
2. 2 Combine sweet potatoes, onion, bell pepper, lime juice, coconut aminos, garlic powder, and pepper for potatoes in a medium bowl, stirring so that everything is evenly coated. Transfer to the prepared baking tray.
3. 3 Cook in the preheated oven until crisp and tender, 30 to 40 minutes, stirring halfway through cooking time.
4. 4 While the potatoes are cooking, crumble the tofu into a large, nonstick pan. Add nutritional yeast, coconut aminos, garlic powder, pepper, and black salt. Cook over low heat, adding 1 tablespoon of water at a time if the tofu starts to stick, for 10 minutes. Add seitan and tomato, and cook until everything is warmed through, about 20 minutes.
5. 5 Place a tortilla on a flat surface. Place some potatoes, avocado, and tofu scramble on the tortilla. Start at the bottom and fold the tortilla edge up and over the center into a wrap. Repeat to form remaining wraps.
6. 6 Heat a flat-bottomed, cast iron pan over medium heat. Place the wraps in the hot pan, folded-side down. Cook until golden brown and sealed, about 4 minutes.

By The Vegan Red Princess

Ingredients

• ✓ lime
• olive oil
• chorizo
• corn tortilla
• onion
• jalapeno pepper
• garlic
• egg
• hot sauce
• salt
• black pepper
• tomato
• avocado
• cheddar cheese
• sour cream

Instructions

1. 1 Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.
2. 2 Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.

By Shores

Ingredients

• ✓ lime
• hot sauce
• cotija cheese
• avocado
• egg
• chorizo sausage
• black pepper
• salt
• sweet potato
• olive oil
• black bean
• garlic salt
• garlic
• jalapeno pepper
• cilantro
• sweet onion
• tomato

Instructions

1. 1 Combine tomatoes, onion, cilantro, jalapeno, lime juice, minced garlic, and garlic salt in a bowl; stir to combine. Transfer 1/2 cup pico de gallo to a second bowl and stir in black beans. Cover both bowls and set in the refrigerator.
2. 2 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sweet potatoes and season with salt and pepper. Cook and stir until browned and crispy, 15 to 20 minutes.
3. 3 Meanwhile, cook and stir chorizo in a second skillet over medium heat until browned and cooked through, about 10 minutes.
4. 4 Distribute cooked chorizo, sweet potatoes, black bean mixture, and avocado amongst 4 bowls. Sprinkle with Cojita cheese.
5. 5 Heat a nonstick skillet over medium heat. Add remaining 1 tablespoon olive oil. Crack eggs into the pan and cook until outer edges become opaque, about 1 minute. Cover the skillet and reduce heat to low. Cook until whites are set and yolks are set to your desired firmness, 4 to 6 minutes.
6. 6 Place an egg on top of each bowl. Serve with more pico de gallo and hot sauce.

By My Hot Southern Mess

Ingredients

• ✓ lime
• cotija cheese
• cilantro
• red onion
• corn tortilla
• salt
• garlic
• onion
• olive oil
• chicken thigh
• oregano
• cumin
• bay leaf
• adobo sauce
• chipotle pepper
• date
• white vinegar
• orange juice concentrate
• chicken broth
• ancho chili
• pasilla chile

Instructions

1. 1 Lightly toast peppers on the bare surface of a large Dutch oven over medium heat, stirring, until the peppers begin to have a toasted aroma, 2 to 5 minutes. Remove from heat immediately.
2. 2 Add chicken stock, orange juice concentrate, vinegar, dates, and chipotle peppers. Bring to a boil, then reduce the heat and simmer, uncovered, for about 15 minutes.
3. 3 Using a stick blender, puree the pepper mixture until smooth.
4. 4 Add bay leaves, cumin, and oregano to pepper sauce; leave sauce on low simmer while preparing chicken.
5. 5 Pat chicken dry with paper towels. Heat olive oil in a large non-stick skillet over medium heat. Add in chicken pieces all at once; allow to cook undisturbed until browned, about 8 minutes. Add browned chicken to the pepper sauce.
6. 6 Cook onion slices in the same skillet until beginning to brown slightly, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds more.
7. 7 Add skillet contents to the chicken and pepper sauce. Bring to a boil, then reduce heat to simmer. Cover partially with a tilted lid to allow some liquid to evaporate. Simmer, stirring occasionally, until chicken is fall-apart tender, about 1 hour. Season to taste with salt.
8. 8 To serve, spoon into corn tortillas, and serve with sliced red onions, cilantro, cheese, and lime wedges.

By Bibi

Ingredients

• ✓ lime
• wonton wrapper
• olive oil
• garlic
• ginger
• shrimp
• cream cheese spread
• thai sweet chili sauce
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
2. 2 Gently press a wonton wrapper into the bottom and up the sides of each prepared muffin cup.
3. 3 Bake in the preheated oven for 10 minutes. Remove from the oven and let cool in the pans.
4. 4 Heat olive oil over medium heat in a large skillet. Add garlic, ginger, and shrimp. Cook until shrimp is pink on both sides, 5 to 7 minutes.
5. 5 Squeeze lime half into cream cheese in a bowl; stir to combine. Divide mixture evenly among cooled wonton cups, about 1 teaspoon each.
6. 6 Top cream cheese mixture with 1/2 teaspoon Thai sweet chili sauce and one shrimp; sprinkle with chopped green onion.

By Chef Mo

Ingredients

• ✓ lime
• ✓ lime
• red curry paste
• olive oil
• coconut milk
• chicken stock
• cherry tomato
• cilantro
• shrimp
• bean sprout
• chicken
• salt
• black pepper

Instructions

1. 1 Stir red curry paste and olive oil together in a saucepan over low heat and cook until fragrant, about 5 minutes.
2. 2 Pour coconut milk, chicken stock, lime juice, and lime zest into the saucepan. Bring the mixture to a boil, reduce heat to medium-low, and cook, at a simmer for 10 minutes.
3. 3 Stir cherry tomatoes and cilantro into the soup; bring mixture again to a simmer and cook until the tomatoes are soft, 10 to 15 minutes.
4. 4 Stir shrimp, bean sprouts, and cooked chicken into the soup; cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 10 to 15 minutes. Season soup with salt and pepper.

By Doug Matthews

Ingredients

• ✓ lime
• cooking spray
• red bell pepper
• pork loin chop
• teriyaki sauce
• rice vinegar
• garlic
• red pepper flakes
• peanut butter
• green onion
• peanut

Instructions

1. 1 Coat a slow cooker with cooking spray. Place bell pepper strips and pork chops into the slow cooker. Pour teriyaki sauce, vinegar, garlic, and red pepper flakes over the pork chops.
2. 2 Cover and cook on Low until pork is very tender, 8 to 9 hours. Once tender, remove pork from the slow cooker, and whisk in peanut butter until smooth. Return pork to the slow cooker, and cook 10 minutes more.
3. 3 Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.

By Justin McCraven

Ingredients

• ✓ lime
• rice vinegar
• granulated sugar
• sesame oil
• cucumber
• red onion
• red chile pepper
• peanut
• sea salt
• bean sprout
• aluminum foil
• parchment paper

Instructions

1. 1 Combine rice vinegar, sugar, and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce heat to simmer for 2 minutes to allow the sugar to dissolve. Leave mixture to cool to room temperature.
2. 2 Add cucumber, onion and chili pepper to a mixing bowl and pour over the cooled vinegar solution. Stir to mix everything together. Tightly cover bowl with Reynolds Wrap® Aluminum Foil and place in fridge for 30 minutes.
3. 3 Preheat oven to 350 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place peanuts on baking sheet and season with a generous pinch of salt. Roast for 30 minutes, rotating the pan halfway through.
4. 4 Remove the cucumber mixture from fridge and transfer to serving dish. Top with bean sprouts and roasted peanuts. Serve with lime wedges.

By Reynolds KitchensR

Ingredients

• ✓ lime
• soba noodle
• rice vinegar
• soy sauce
• sesame oil
• brown sugar
• garlic
• red pepper flake
• carrot
• cilantro
• peanut

Instructions

1. 1 Bring a large pot of water to a boil. Cook soba noodles in boiling water until tender, about 5 minutes. Drain noodles in a colander, rinse with cold water, and set aside.
2. 2 Pour rice vinegar, soy sauce, lime juice, and sesame oil into a large bowl. Mix in brown sugar, lime zest, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrot, cilantro, and peanuts until well combined.
3. 3 Cut noodles into 3-inch lengths. Stir into carrot mixture. Cover the bowl and refrigerate for at least 1 hour.
4. 4 Toss salad again before serving. If dry, splash with soy sauce and rice vinegar. Serve cold.

By Christiana Heins

Ingredients

• ✓ lime
• coconut milk
• chicken stock
• cilantro
• lemongrass
• galangal
• thai chile pepper
• makrut lime leaf
• chicken thigh
• cabbage
• fish sauce

Instructions

1. 1 Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and lime leaves; simmer for 5 minutes.
2. 2 Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.

By natty's pantry

Ingredients

• ✓ lime
• tomato
• green bean
• cucumber
• papaya
• garlic
• thai chile
• lemon
• fish sauce
• sugar
• peanut
• cilantro

Instructions

1. 1 Combine tomato, beans, cucumber, and papaya in a large bowl. Toss with garlic and chile pepper.
2. 2 Stir together lemon juice, lime juice, fish sauce, and sugar in a small bowl. Pour over papaya mixture and toss. Sprinkle peanuts and cilantro on top and serve.

By taddy

Ingredients

• ✓ lime
• medium-chain triglyceride oil
• yellow curry paste
• firm tofu
• onion
• soy sauce
• apple cider vinegar
• garlic
• zucchini
• broccoli
• vegetable stock
• cream of coconut
• cauliflower rice

Instructions

1. 1 Heat 4 tablespoons oil in a large saucepan over medium heat and cook curry paste until fragrant and starting to break up, about 3 minutes. Add tofu and onion. Stir to coat with curry paste and cook until tofu releases its moisture and starts to look drier, 3 to 5 minutes. Mix in soy sauce and vinegar. Stir in garlic, zucchini, and broccoli.
2. 2 Mix everything in the saucepan well and cook until vegetables are tender, 5 to 7 minutes. If vegetables are not releasing enough moisture, add a splash of vegetable stock to prevent sticking too much; keep the heat medium to medium-high.
3. 3 Once everything is yellow-tinged from the paste and your kitchen smells amazing, the vegetables should be looking brighter but not overcooked, and the pot should be making a high sizzling sound. Pour in vegetable stock and coconut cream. Mix, scraping the bottom to bring up any flavor bits, and lower heat. Only cover the saucepan if the amount of liquid looks very little compared to vegetables and tofu. Simmer for 5 to 10 minutes, checking every few minutes because it shouldn't take long from this point to warm through and meld flavors.
4. 4 Meanwhile, heat remaining 2 tablespoons oil in a large skillet and add about 1/2 cup cauliflower rice, enough for 1 serving, in a thin layer. Cook until tender, about 2 minutes or longer, depending on your texture preference. Cook remaining cauliflower rice in batches depending on how many people are eating.
5. 5 Check in on the curry and season with salt and pepper to taste. Curry texture should be thick and creamy and should taste a little tangy, a little coconutty, and have that aromatic kick characteristic of yellow curry. If the curry paste isn't shining through as much as you'd like, add a little glob of it and stir to dissolve. If you want more umami, add a little splash of soy sauce. If you want it more yellow, a pinch of turmeric powder can give it that brighter color.
6. 6 Add 1/2 cup of cauliflower rice to a bowl and squeeze 1/2 a lime on top. Top with yellow curry.

By Stevie Youssef

Ingredients

• ✓ lime
• lemongrass
• shrimp
• water
• makrut lime leaf
• galangal
• bird's eye chile
• fish sauce
• sugar
• hot chile paste
• tom yum soup paste
• button mushroom
• straw mushroom

Instructions

1. 1 Trim lemongrass and cut into matchstick-sized pieces.
2. 2 To make stock: Add reserved shrimp heads and shells to 4 cups water in a pot over medium-low heat; simmer for about 20 minutes. Turn off the heat and let stock sit for another 20 minutes before discarding shells.
3. 3 Add stock, lemongrass, lime leaves, galangal, chile padi, fish sauce, lime juice, sugar, chile paste, and tom yum soup paste to a large soup pot; bring to a boil and cook for 5 minutes.
4. 4 Lower the heat to medium, then add shrimp, button mushrooms, and straw mushrooms. Simmer until the outsides of shrimp are pink and the centers are opaque, about 10 minutes. Serve immediately.

By Michelle Chen

Ingredients

• ✓ lime
• peanut
• thai chile
• garlic
• shrimp
• sugar
• fish sauce
• papaya
• cherry tomato
• carrot
• green bean
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place peanuts on a baking sheet.
2. 2 Toast in the preheated oven until fragrant and golden, 7 to 8 minutes. Cool for 5 minutes.
3. 3 Grind peanuts, Thai chiles, garlic, dried shrimp, and sugar in a mortar and pestle, or food processor; stir in lime juice and fish sauce.
4. 4 Toss papaya, tomatoes, carrot, and green beans with peanut dressing; season with salt and black pepper.

By Ms Tea

Ingredients

• ✓ lime
• shrimp
• water
• galangal
• lemongrass
• kaffir lime leaf
• straw mushroom
• red curry paste
• fish sauce
• thai chile pepper
• green onion
• cilantro

Instructions

1. 1 Peel and devein shrimp, reserving shells.
2. 2 Combine shrimp shells and 6 cups water in a large saucepan; bring to a simmer. Cook for 45 minutes. Add galangal, lemon grass, and lime leaves; simmer 15 minutes more.
3. 3 Strain broth mixture through a sieve into a bowl; discard solids.
4. 4 Return broth mixture to the pan. Add remaining 3 1/2 cups water, mushrooms, curry paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook until shrimp are bright pink and firm, about 5 minutes. Stir in fresh lime juice and serve.

By Dad

Ingredients

• ✓ lime
• water
• long grain white rice
• vegetable oil
• onion
• garlic
• salt
• white sugar
• egg
• crabmeat
• green onion
• cilantro
• cucumber

Instructions

1. 1 Place water and rice in a saucepan; bring to a boil. Reduce heat, cover, and simmer until water is absorbed, about 20 minutes. Set aside.
2. 2 Heat oil in a wok over medium heat. Cook and stir onions and garlic in hot oil until tender. Mix in cooked rice, salt, and sugar; cook, stirring occasionally, until well blended, about 5 minutes. Stir in beaten egg until rice is coated. Increase heat to high and mix in crabmeat, green onions, and cilantro. Cook and stir until crab is heated through, 2 to 5 minutes. Garnish with cucumber and lime slices to serve.

By Karnjana

Ingredients

• ✓ lime
• peanut butter
• garlic
• brown sugar
• fish sauce
• soy sauce
• sesame oil
• chile-garlic sauce
• coconut milk
• red bell pepper
• cilantro
• peanut

Instructions

1. 1 Place peanut butter into a mixing bowl. Whisk in garlic, brown sugar, fish sauce, soy sauce, and sesame oil until combined, followed by lime juice and Sriracha.
2. 2 Bring coconut milk to a simmer in a small saucepan over medium heat. Pour hot coconut milk over peanut butter mixture and whisk until smooth.
3. 3 Transfer to a serving bowl and garnish with chopped red pepper, cilantro, and peanuts.

By John Mitzewich

Ingredients

• ✓ lime
• serrano pepper
• rib-eye steak
• egg
• panko bread crumb
• sriracha sauce
• ginger
• salt
• black pepper
• olive oil
• beer
• soy sauce
• peanut butter
• cilantro

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place serrano peppers with cut sides down onto the prepared baking sheet.
2. 2 Cook under the preheated broiler until the skin of the peppers has charred, 5 to 8 minutes. Immediately put peppers in a heatproof bowl, cover tightly with plastic wrap, and let sit until cool enough to handle, 5 to 10 minutes. Scrape the skins off with your fingers, core and seed chile peppers. Dice peppers.
3. 3 Cut rib-eye steak into thin slices. Chop slices finely. Transfer to a bowl. Add serrano peppers, egg, panko, sriracha sauce, ginger, salt, pepper, and lime zest. Wet your hands and form mixture into ping pong-sized balls.
4. 4 Coat a saute pan with olive oil and heat over medium-high heat. Add meatballs and sear both sides evenly, about 4 minutes. Pour in beer and soy sauce. Stir in peanut butter and reduce heat; simmer sauce until thickened, 5 to 10 minutes. Garnish with cilantro.

By artteacher21

Ingredients

• ✓ lime
• vegetable broth
• shrimp
• thai chile pepper
• lemongrass
• ginger root
• tom yum paste
• fish sauce
• sugar
• chile sauce
• baby bella mushroom
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Combine vegetable broth and shrimp in a large pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes.
3. 3 Remove shrimp from broth; remove and discard shells. Set cooked shrimp aside.
4. 4 Add lime juice and pulp, chile peppers, lemongrass, ginger, tom yum paste, fish sauce, sugar, and chile sauce to broth; cook for 10 minutes.
5. 5 Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Return cooked shrimp to broth and remove the pot from heat.
6. 6 Ladle soup into bowls. Top with mushrooms and green onions.

By Nader

Ingredients

• ✓ lime
• beef chuck roast
• cornstarch
• kosher salt
• black pepper
• canola oil
• massaman curry paste
• beef broth
• coconut cream
• potato
• water
• jasmine rice
• cashew
• cilantro
• fresno chile
• lime wedge

Instructions

1. 1 Pat beef dry with paper towels, trim, and cut into 1 1/2- to 2-inch pieces. Place in a bowl with 2 tablespoons cornstarch, salt, and pepper; toss to coat beef evenly.
2. 2 Heat oil in a large nonstick skillet over medium-high heat. Add half of the beef and cook, turning often, until beef is browned on all sides, about 6 minutes (do not overcrowd the skillet to ensure browning). Repeat process with remaining beef, using any residual oil in the skillet. (Do not wipe skillet clean.) Place browned beef in an ungreased 6-quart slow cooker.
3. 3 Once all beef has been browned, lower heat to medium and add curry paste, stirring to release any browned bits from the skillet. Add beef broth and coconut cream to skillet, stirring to combine ingredients. Pour mixture over beef in slow cooker. Add potatoes to slow cooker; cover and cook on HIGH for 4 hours, or LOW for 6 hours, or until beef is very tender when pierced with a fork.
4. 4 Remove beef and potatoes to a large bowl, and carefully pour liquid from slow cooker into a heatproof glass measuring cup or bowl and allow to stand until fat settles on top of liquid, about 2 minutes. Remove fat from the surface of the liquid with a ladle and discard.
5. 5 Pour remaining liquid into a saucepan and bring to a boil, undisturbed, over medium-high heat. Whisk remaining 1 1/2 tablespoons cornstarch with 2 tablespoons cold water together in a small bowl; add to boiling liquid in saucepan, whisking until mixture thickens, 2 to 5 minutes. Return meat and potatoes to thickened sauce; stir in lime zest and juice.
6. 6 Serve family-style, or place 1/2 cup rice into each of 6 bowls, spoon 1 1/3 cups beef, potatoes, and sauce mixture over rice, and garnish each portion with cashews, cilantro, sliced chile, and a lime wedge.

By Karen Rankin

Ingredients

• ✓ lime
• tofu
• cornstarch
• vegetable oil
• rice stick noodle
• water
• sriracha hot sauce
• soy sauce
• white sugar
• tamarind concentrate
• red pepper flake
• onion
• egg
• spring onion
• peanut

Instructions

1. 1 Coat tofu with cornstarch in a bowl. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat; fry tofu until lightly browned on all sides, 1 to 2 minutes per side.
2. 2 Place noodles in a bowl and pour in enough boiling water to cover; soak until softened, about 3 minutes. Drain.
3. 3 Combine water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes in a saucepan over low heat. Cook and stir sauce until flavors blend, about 5 minutes.
4. 4 Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add tofu, noodles, and sliced onion; cook and stir until tofu is golden brown; about 3 minutes. Stir in sauce gradually until noodles are well-coated.
5. 5 Push noodle mixture to one side of the wok. Crack egg onto opposite side of wok; stir until beginning to set, 30 seconds to 1 minute. Stir egg into noodles gently. Garnish with green onions, peanuts, and lime wedges.

By Van Dana

Ingredients

• ✓ lime
• ✓ lime
• ginger
• shallot
• thai chile pepper
• thai basil
• peanut
• coconut flakes
• spinach
• chicken
• water
• fish sauce
• brown sugar
• ginger
• shallot
• peanut
• coconut

Instructions

1. 1 Combine coconut, peanuts, shallot, ginger, lime zest and juice, brown sugar, fish sauce, and water in a small saucepan, swirl to mix, and bring to a simmer over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until the mixture reduces by about half and starts to thicken up.
2. 2 Remove from heat and let cool to room temperature before using. Sauce will get thicker once cooled. If sauce is too thick, thin out with a little bit of water. If it's too runny, simply put it back on the heat and reduce it a little more.
3. 3 To make the wraps, place a heaping teaspoon of chicken in a spinach leaf, top with a big pinch of toasted coconut, a few peanuts, a Thai basil leaf, one piece of lime, one piece of Thai chili, one or two pieces of shallots, and one or two cubes of ginger.
4. 4 Top with 1 teaspoon of the sauce and wrap everything into one neat bite. These must be eaten in a single bite to get all the flavors working properly together.

By John Mitzewich

Ingredients

• ✓ lime
• peanut oil
• onion
• red bell pepper
• ginger
• garlic
• red chile paste
• coconut milk
• cherrystone clam
• chicken broth
• fish sauce
• brown sugar
• basil
• shrimp

Instructions

1. 1 Heat peanut oil in a large saucepan over medium-high heat. Add onion and red bell pepper; saute until softened, about 4 minutes. Reduce heat to medium. Add ginger and garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in red chile paste and coconut milk. Add clams and simmer until they open and the flavors combine, about 5 minutes. If curry appears too thick, stir in chicken broth a little at a time until desired consistency is reached.
2. 2 Finely grate lime zest. Stir half the zest into the curry along with fish sauce and brown sugar. Squeeze some lime juice into the sauce. Add shrimp and half of the basil. Simmer until shrimp are opaque and cooked through, 5 to 10 minutes. Thin the curry with more chicken broth if needed.
3. 3 Remove clams from their shells, letting the juices drain back into the pan; discard any that remain unopened. Return the clam meat to the curry for serving, and discard the empty shells. Stir in remaining lime zest and basil.

By Susan Forbes Marden

Ingredients

• ✓ lime
• pad thai rice noodle
• tamarind paste
• water
• ketchup
• soy sauce
• sugar
• chili paste
• vegetable oil
• firm tofu
• garlic
• egg
• bean sprout
• peanut
• green onion

Instructions

1. 1 Place the rice noodles in a large bowl, pour in enough very hot tap water to cover, and let them soak for 30 minutes. Drain the noodles, and set aside.
2. 2 Stir together the tamarind paste with boiling water in a bowl until well mixed, and let the mixture stand for 15 minutes. Press the paste mixture through a fine-mesh sieve to strain, and discard any fibers or seeds. Combine the strained tamarind paste with the ketchup, lime juice, soy sauce, sugar, and chili paste in a bowl.
3. 3 Heat the vegetable oil in a wok over medium-high heat until the oil shimmers. Cook and stir the garlic and tofu until the tofu begins to show brown edges, 3 to 4 minutes. Pour in the eggs, and scramble for 30 seconds, then add the noodles, tamarind mixture, and bean sprouts. Cook and stir until the noodles are separated, heated through, and covered with sauce, about 5 minutes. Sprinkle with peanuts and sliced green onions.

By FULLYRECLINED