Name: Local Lime : Little Rocks Thai Chúp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 200 g Rice noodles; 400 ml Coconut milk; 500 ml Vegetable broth; 2 tbs Red curry paste; 2 tbs Fish sauce; 1 tbs Brown sugar; 1 cup Bell pepper (sliced); 1 cup Carrot (julienned); 1 cup Snap peas; 3 stalks Green onions (sliced); 0.5 cup Fresh cilantro (chopped); 300 g Sautéed steak (sliced); 300 g Sautéed chicken (sliced)

Select Martinis

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Small serves 4-6, Large serves 10-12. Add Sautéed Steak or Chicken.

Soak the rice noodles in hot water for about 10 minutes or until they are soft. Drain and set aside.

Prepare Rice Noodles

Slice the bell pepper, julienne the carrot, and trim the snap peas. Chop the green onions and cilantro.

Chop Vegetables

In a large pot, combine coconut milk, vegetable broth, red curry paste, fish sauce, and brown sugar. Bring to a simmer over medium heat.

Make the Base

Once the base is simmering, add the sliced bell pepper, julienned carrot, and snap peas. Cook for about 5-7 minutes until vegetables are tender but still crisp.

Add Vegetables

Add the soaked rice noodles to the pot and stir gently to combine. Let cook for another 2-3 minutes until the noodles are heated through.

Incorporate Noodles

If using, top the dish with sautéed steak or chicken slices. Garnish with sliced green onions and chopped cilantro before serving.

Add Protein

Ladle the Thai Chúp into bowls and serve hot. Enjoy with lime wedges on the side for an extra zing.

Serve

Rice noodles

Coconut milk

Vegetable broth

Red curry paste

Fish sauce

Brown sugar

Bell pepper (sliced)

Carrot (julienned)

Snap peas

Green onions (sliced)

Fresh cilantro (chopped)

Sautéed steak (sliced)

Sautéed chicken (sliced)

Thai Chúp

Cabbage-Jicama-Jalapeño Slaw, Black Beans, Queso Fresco, Cilantro-Lime Rice, Pico de Gallo, Guacamole, Grilled Corn and Zucchini, Pickled Onions, Fresh Jalapeño, Cilantro. Served with Jalapeño Ranch or Citrus Vinaigrette

Local Fresco Bowl

Local Margs

Topo Chico Sparkling Water

Mexican Coca Cola

Coke, Diet Coke, Coke Zero Sugar, Sprite, Dr. Pepper, Diet Dr. Pepper, Fruit Punch, Sweet Tea, Unsweet Tea, Barq's Root Beer

Fountain Selections

Grilled Ribeye Steak, Fajita Veggies, Tomatillo Sauce, Queso Fresco, Mexican Crema, Cilantro

Chargrilled Ribeye

Make Thai Chúp Recipe in just 30m. Small serves 4-6, Large serves 10-12. Add Sautéed Steak or Chicken.

Thai Chúp Recipe

Ingredients

Base Ingredients

Vegetables

Optional Protein

Method

Preparation