Chai Choice's: Tom Yum Soup and Beef Salad - Hawaii News Now - KGMB and KHNL

Chai Choice's: Tom Yum Soup and Beef Salad

HONOLULU (HawaiiNewsNow)- We are so lucky to have Chef Chai every Tuesday on Sunrise and this morning he shows how to be healthy and cool with a hot soup and salad.



Grilled New York Steak Salad

With Big Island Baby Green & Lemon Glass Garlic Dressing

2 Servings


Ingredients:    8 oz. of tender New York steak

                        1.5 tablespoons of lime juice

                        1.5 tablespoons of fish sauce or soy sauce

                        1 clove of chopped garlic

                        1/2 tablespoon of chopped lemon glass

                        1/2 tablespoon of sugar and chili pepper to your taste

                        1 tablespoon of slices onion

                        1 tablespoon of chopped Chinese parsley

                        1 tablespoon of slices carrot

                        1 tablespoon of shredded green mango

                        1 oz. of dices tomato

1 oz. of dices cucumber

1 oz dices mango

½ lb. of mixes salad

                        2 tablespoons of unsalted fresh roasted peanut




~Grilled the steak about medium or medium rare then slices as thick or thin as you preferred, put aside.  

~In a mixing bowl, add lime juice, fish sauce, chopped garlic, chopped lemon glass, sugar and chopped chili pepper, stir the dressing for a minute or you can mix in a blender.  

~Toss the steak with the dressing then add slices onion, Chinese parsley, shredded carrot, mango, slices tomato and slices cucumber.   

~Served on a bed of fresh lettuce and topped with fresh roasted peanuts.


Tom Yum, Spicy Lemon Grass Soup with Shrimp

Serving 2


Ingredients:    6 cups of chicken stock

                        2 stock of lemon grass, slices

                        8 pieces of kaffir lime leaves

                        1 clove of shallot

                        1 clove of garlic

                        2 pieces of cherry tomato cut into halves

4 pieces of large shrimp, peeled and clean

4 pieces of Scallop

4 ounces lobster meat

4 ounces fresh fish filet

                        1 cup of mushroom

                        1/2 tablespoon of sugar

                        2 tablespoons of fish sauce (to taste)

                        ½   tablespoon of chili paste in oil (prik pao)

                        1.5 tablespoons of lime or lemon juice

                        Fresh chili pepper if you like it hot

1 tablespoon of chopped Chinese parsley



~ In a pot add chicken stock, lemon grass, kaffir lime leaves, cherry tomato, garlic, and shallot, bring to a boil.

~ Add seafood and mushroom, season with sugar, fish sauce, and chili paste and keep boiling for a few minutes (until the seafood are done, make sure do not over cook the seafood).

~ Before serve add lime juice, fresh chili and Chinese parsley.



Optional: You may substitute seafood with any meat, vegetables or tofu



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