Panera Thai Chicken Soup Recipe: A High Protein Flexitarian Recipe
Craving something cozy and flavorful for those cold-weather days? This easy and vegan recipe for Thai-Style Chicken Soup is the perfect soup!
With just a few steps, you’ll have a spicy-sweet coconut broth packed with tender chicken and fresh veggies that’s ideal for busy weeknights.
This recipe is inspired by Panera Bread’s beloved Thai Chicken Soup that has been discontinued and is no longer available on their menu. This soup is a deliciously hearty dish you can whip up with simple ingredients from your grocery store.
Why I love This Recipe
You can poach or roast your own chicken breast or thighs, shred, and add to the soup if you prefer.
Flexitarian-Friendly – This recipe is perfect for those following a flexitarian lifestyle! With easy swaps like plant-based chicken and vegetable broth, it’s simple to make this dish fully vegan or adapt it to suit various dietary preferences. You can poach or roast your own chicken breast or thighs, shred, and add to the soup if you prefer.
Healthy – Loaded with colorful vegetables, protein, and a broth rich in nutrients, this soup is a nourishing choice that keeps you satisfied. I add soy curls for additional protein and fiber.
Quick to Prepare – Perfect for those times when you need a comforting meal in under an hour, making it a go-to for last-minute dinners. This recipe is for ease and convenience on busy nights.
Easy – Minimal prep and simple ingredients make this recipe super accessible, even on the busiest days. Just chop, simmer, and enjoy!
Meal Prep-Friendly – This soup stores well, so you can make a big batch and enjoy leftovers throughout the week. It even freezes beautifully!
Tools
Here’s what you’ll need to make this Thai-inspired soup:
Cutting Board – Essential for prepping the veggies and herbs.
Chef’s Knife – For slicing, dicing, and mincing ingredients like bell peppers, onions, and ginger.
Large Pot – A heavy-bottomed pot works best for simmering the soup and combining all the flavors.
Wooden Spoon or Spatula – This is used to stir the aromatics and ensure the ingredients are well mixed.
Measuring Spoons and Cups – To accurately portion out spices, sauces, and liquids.
Tongs or Slotted Spoon – Useful for adding or removing the vegan chicken or noodles.
Ingredients
Coconut Oil – A base for sautéing the vegetables, adding richness and a subtle coconut flavor.
Shiitake Mushrooms, sliced – Adds earthy flavor and satisfying texture.
Red Bell Peppers, thinly sliced – Provides sweetness and a pop of color.
Carrot, julienned, or thinly sliced – Adds a hint of natural sweetness and extra nutrients.
Onion, diced – A classic base for building flavor.
Vegan Red Curry Paste – Use a vegan brand such as Thai Kitchen or make it homemade.
Fresh Ginger, minced – Brings warmth and a touch of zest.
Garlic, minced – Enhances the depth of flavor with a hint of spice.
Lemongrass Paste – Adds a citrusy brightness that complements the coconut and curry.
Vegetable Broth (or Chicken Broth) – The savory base of the soup.
Full-Fat Coconut Milk – Creates a creamy, rich broth with a subtle coconut flavor.
Water (omit if not adding soy curls) – Adjust the consistency to your preference.
Soy Sauce – Adds a touch of umami and saltiness.
Fish Sauce (omit or use a vegan fish sauce if needed) – Brings authentic Thai-inspired flavor to the broth.
Honey (or maple syrup for a vegan option) – Balances the spice and acidity.
Meatless Chick’n or Pre-cooked Rotisserie Chicken – I love using frozen Daring or Gardein plant-based chicken alternatives. If preferred, use shredded rotisserie chicken for a classic version.
Soy Curls (optional) – I added soy curls for additional protein. They have a neutral flavor and will absorb all the flavors of the broth. Once rehydrated, they also have a chewy and satisfying texture similar to shredded chicken.
Fresh Lime Juice – Adds brightness and enhances the flavors in the broth.
Rice Noodles – A light, tender addition that absorbs the flavors of the soup.
Fresh Spinach – Adds vibrant color and extra nutrients, wilting beautifully into the broth.
Green Onion sliced provides a fresh, mild onion flavor.
Fresh Cilantro, chopped (for garnish) – Adds a burst of herbal freshness to each bowl.
Ingredient Substitutions
Vegan Chicken and Soy Curls – Swap with mushroom broth for added depth, or use water with a vegetable bouillon cube. For a flexitarian option, you could also use chicken broth. – Substitute with olive oil or avocado oil for a similar cooking base.
Vegetable Broth – Swap with mushroom broth for added depth, or use water with a vegetable bouillon cube. You could also use chicken broth as a flexitarian option.
Cilantro – Substitute with fresh basil leaves or green onions for a different garnish.
Fresh Spinach – Kale, baby bok choy, or even Swiss chard make great alternatives for the leafy greens.
Full-Fat Coconut Milk – Use light coconut milk for a lighter version or even cashew cream for added richness.
Fresh Ginger – Substitute with ginger paste or 1/2 tsp ginger powder.
Honey – Use brown sugar, maple syrup, or agave as a sweetener alternative.
Red Curry Paste – Green or yellow curry paste can work as flavorful substitutes, though they may slightly alter the soup’s color and flavor.
Step-By-Step Instructions
Step 1: Sauté Veggies
In a large pot over medium-high heat, add the coconut oil. Once hot, add the onion, mushrooms, red bell pepper, and carrot. Sauté for 7-10 minutes until the vegetables begin to soften.
Step 2: Add Curry Paste and Aromatics
Reduce the heat to medium-low heat. Stir in the red curry paste, ginger, garlic, and lemongrass paste. Cook for 2-3 minutes, stirring occasionally until fragrant.
Step 3: Add Broth, Coconut Milk, and Soy Curls
Increase the heat to medium and pour in the vegetable broth and creamy coconut milk. Add 1-2 cups of water to help rehydrate the soy curls, adjusting based on your desired soup thickness. Add the soy curls directly to the pot and bring the mixture to a gentle simmer. This allows the soy curls to soften and absorb the rich flavors of the broth as they cook.
Step 4: Season the Broth
Add the soy sauce, fish sauce, and honey. Stir well, taste, and adjust sweetness or saltiness as needed.
Step 5: Cook The Rice Noodles
While the soup is simmering, cook the rice noodles according to the package instructions in a separate pot. Drain and set aside.
Step 6: Add Chicken
Stir in the shredded chicken. Simmer until the chicken is heated through, about 5 minutes.
Step 7: Add Fresh Ingredients
Just before serving, stir in fresh spinach and lime juice, allowing the spinach to wilt.
Step 8: Serve and Garnish
Divide the cooked rice noodles into bowls. Ladle the hot soup over the noodles and garnish with sliced green onions, chopped cilantro, and lime wedges.
This Recipe In A Slow Cooker
You can also make this delicious Thai-inspired vegan chicken soup in the slow cooker!
Here’s a quick how-to:
Prep the Ingredients – Add the coconut oil, mushrooms, red bell pepper, carrot, onion, ginger, garlic, and lemongrass paste directly into the slow cooker.
Add Broth and Seasonings – Pour in the vegetable broth, water, coconut milk, soy sauce, vegan fish sauce (or extra soy sauce), and maple syrup or agave. Add red curry paste and stir to combine.
Cook on Low or High
Low: Cook on low for 6-8 hours.
High: Cook on high for 3-4 hours.
Add Vegan Chicken and Noodles – During the last 30 minutes of cooking, stir in the vegan chicken, soy curls, and rice noodles, then cover and cook until the noodles are tender.
Add Fresh Spinach and Lime Juice – Right before serving, stir in the fresh spinach and lime juice. Allow the spinach to wilt, then taste and adjust the seasonings.
Serve and Garnish – Ladle the soup into bowls and garnish with green onions and cilantro.
Serving Suggestions
To serve this Thai-inspired soup, you can choose between a few different options:
All Together – For a quick, one-pot serving, ladle the soup with noodles, vegan chicken, vegetables, and broth all together into bowls. This method is fast and captures all the flavors in each spoonful.
Separate the Noodles – If you prefer to keep the noodles’ texture and prevent them from getting too soft, cook them separately and add them to each bowl before ladling the soup over top. This keeps the noodles in perfect form and adds a lovely layered presentation.
Add Vegan Chicken Last – For the best texture, add the vegan chicken directly to the soup near the end of cooking to keep it tender and flavorful.
Storage Suggestions
To store any leftover Thai-inspired soup, allow it to cool completely, then transfer it to an airtight container.
Refrigerator – Store in the fridge for up to 3-4 days. When reheating, add a splash of broth or water to maintain the soup’s consistency.
Freezer – For longer storage, pour the cooled soup into a freezer-safe airtight container, leaving some space at the top for expansion. It can be frozen for up to 2-3 months. Thaw in the fridge overnight before reheating on the stovetop or in the microwave.
For best results, you may want to store the noodles separately to keep their texture intact when reheating.
In a large pot over medium-high heat, add the coconut oil. Once hot, add the onion, mushrooms, red bell pepper, and carrot. Sauté for 7-10 minutes until the vegetables begin to soften.
Step 2: Add Curry Paste and Aromatics
Reduce the heat to medium-low heat. Stir in the red curry paste, ginger, garlic, and lemongrass paste. Cook for 2-3 minutes, stirring occasionally until fragrant.
Step 3: Add Broth, Coconut Milk
Increase the heat to medium and pour in the vegetable broth and creamy coconut milk. Add 1-2 cups of water to help rehydrate the soy curls, adjusting based on your desired soup thickness.
Step 4: Season the Broth, and Soy Curls
Add the soy sauce, fish sauce, and honey. Stir well, taste, and adjust sweetness or saltiness as needed.
Add the soy curls directly to the pot and bring the mixture to a gentle simmer. This allows the soy curls to soften and absorb the rich flavors of the broth as they cook.
Step 5: Cook The Rice Noodles
While the soup is simmering, cook the rice noodles according to the package instructions in a separate pot. Drain and set aside.
Step 6: Add Chicken
Stir in the shredded chicken. Simmer until the chicken is heated through, about 5 minutes.
Step 7: Add Fresh Ingredients
Just before serving, stir in fresh spinach and lime juice, allowing the spinach to wilt.
Step 8: Serve and Garnish
Divide the cooked rice noodles into bowls. Ladle the hot soup over the noodles and garnish with sliced green onions, chopped cilantro, and lime wedges.
This is not your average Trader Joe’s spicy cashew dressing recipe. I used the TJ’s dressing as inspiration for this one. This Spicy Cilantro Cashew Dressing is a fantastic way to dive into plant-based cuisine! Perfect for vegan, dairy-free, gluten-free, vegetarian, or flexitarian diets, this dressing offers much more than a simple dairy alternative.
It’s a creamy, nutty twist that outshines Trader Joe’s cashew dressing, with easy-to-find ingredients and a boost of healthy fats, essential nutrients, and plant-based protein.
This recipe is a versatile favorite for salads, grain bowls, or as a veggie dip, it’s a simple yet delicious recipe you’ll keep coming back to!
Why I Love This Recipe
Simple Ingredients: This recipe is super easy to prepare with readily available, store-bought ingredients.
Creamy Dressing: Perfect for salads or grain bowls, giving them a rich and creamy consistency without dairy.
Dipping Sauce: Delicious as a dip for carrot sticks and other fresh veggies, adding a spicy kick.
Copycat Recipe: A homemade dressing inspired by one of our favorite Trader Joe’s salad dressings.
Versatile Flavor: Adds a fresh, spicy twist that works well across a variety of dishes.
Tools For This Recipe
Blender or Food Processor: Soaking cashews will help them blend smoothly.
Citrus zester: Avoid zesting the white pith under the lime skin, it can be bitter.
Citrus juicer: Roll the lime on the counter before cutting to help release the juices.
Chef’s Knife – For cutting the lime, jalapeno, and cilantro.
Cutting Board
Measuring cups and spoons
Ingredients in Cilantro Cashew Dressing
Raw cashews
Water
Lime juice and zest
Soy sauce
fresh ginger – or store-bought ginger puree
Fresh cilantro leaves
Fresh jalapeno – or roasted jalapeno
Maple syrup – or honey, coconut sugar, or date sugar
Kosher salt & pepper to taste
Substitutions and Add-ins
This delicious recipe is a unique twist on a classic creamy cashew dressing. However, you can unleash your culinary creativity and explore all sorts of flavors.
Below are some tried and true flavors you might want to try with a basic cashew dressing recipe.
Substitutions
Red Chili Paste: Swap the jalapeño for a spoonful of red chili paste for a different spicy kick.
Rice Vinegar or Apple Cider Vinegar: Option to replace the lime juice with rice vinegar or apple cider vinegar.
Sesame Oil: Replace some of the water with sesame oil to bring out Asian-inspired flavors in the dressing.
Almond Butter: Substitute the cashews with almond butter if you have that on hand.
Organic Coconut Aminos: Use in place of soy sauce for a gluten-free, slightly sweeter option.
Add-Ins
Nutritional Yeast: Add nutritional yeast for a subtle, cheesy flavor that also enhances the creaminess and bumps up the nutritional profile.
Herbs: Try mixing in other fresh herbs like parsley or cilantro.
Harissa: Add harissa paste for a smoky, spicy kick with North African flair.
Curry Coconut with Lime Juice: Blend in a dash of curry powder and a few tablespoons of coconut milk.
Roasted Red Pepper with Red Pepper Flakes: Add roasted red pepper and a pinch of red pepper flakes to create a vibrant, mildly spicy flavor.
How to Make Cilantro Cashew Dressing
Step 1: Soak Cashews
Bring a pot of water to a boil (enough to fully submerge the cashews). While waiting, rinse the cashews to remove any debris. Once the water is boiling, add the cashews and let them boil for 15-20 minutes. Drain well.
Step 2: Add Ingredients
Add the quick-soaked cashews to a small blender or food processor. Include the lime juice, lime zest, grated ginger, soy sauce (or coconut aminos), chopped jalapeño, maple syrup, and cilantro.
Step 3: Blend to Desired Consistency
Blend the ingredients on high until the mixture becomes smooth. Scrape down the sides as needed to ensure everything is well incorporated. If the homemade dressing is too thick, add more water, a tablespoon at a time, until you reach your desired consistency.
Step 4: Adjust and Store
Taste and adjust seasonings as needed. You can experiment with a dash of lemon juice, a pinch of salt, or a sprinkle of pepper to achieve the perfect balance. Transfer the dressing to a mason jar for easy storage.
Step 5: Chill and Serve
Refrigerate the dressing for at least 15 minutes to let the flavors meld. Serve and enjoy the fresh, vegetal heat from the jalapeño in this versatile, homemade dressing!
Storage and Serving Suggestions
Storage Suggestions
Store this dressing in and airtight container, in the refrigerator, for 4 to 5 days. Alternativley, for long term storage, freeze this dressing for up to 6 months.
Serving Suggestions
You can use this cashew dressing in an array of dishes to add flavor and creaminess! Here are some ideas to get you started:
Salad Dressing: This dressing is perfect for transforming boring salads into something special. Try it over leafy greens, crunchy veggies, or a spicy cashew salad.
Grain or Crispy Rice Bowl: Drizzle it over a crispy rice bowl with veggies, avocado, and your favorite protein for a satisfying meal.
Roasted Vegetables: Toss it with roasted veggies to bring out rich, nutty flavors and add a spicy kick to the dish.
Dip for Spring Rolls: Serve as a dip for fresh spring rolls or veggie platters—perfect for adding creaminess and a bit of heat.
Sandwich Spread: Use it as a spread on sandwiches or wraps to bring a zesty flavor that complements chicken breast and other fillings.
Pasta Sauce Substitute: Swap out your usual pasta sauce for this cashew dressing in warm or cold pasta dishes for a unique twist.
Marinade: Use as a marinade for chicken breast or your favorite protein. The cashew dressing’s creamy consistency coats beautifully, adding depth and flavor to each bite.
Bring a pot of water to a boil (enough to fully submerge the cashews). While waiting, rinse the cashews to remove any debris. Once the water is boiling, add the cashews and let them boil for 15-20 minutes. Drain well.
Step 2: Add Ingredients
Add the quick-soaked cashews to a small blender or food processor. Include the lime juice, lime zest, grated ginger, soy sauce (or coconut aminos), chopped jalapeño, maple syrup, and cilantro.
Step 3: Blend to Desired Consistency
Blend the ingredients on high until the mixture becomes smooth. Scrape down the sides as needed to ensure everything is well incorporated. If the homemade dressing is too thick, add more water, a tablespoon at a time, until you reach your desired consistency.
Step 4: Adjust and Store
Taste and adjust seasonings as needed. You can experiment with a dash of lemon juice, a pinch of salt, or a sprinkle of pepper to achieve the perfect balance. Transfer the dressing to a mason jar for easy storage.
Step 5: Chill and Serve
Refrigerate the dressing for at least 15 minutes to let the flavors meld. Serve and enjoy the fresh, vegetal heat from the jalapeño in this versatile, homemade dressing!
Notes
Soften Cashews: you can soak in the refrigerator over night or add to boiling hot water and soak/cook for 15 to 20min. Once finished, drain cashews. Nutrition facts are estimated based on available ingredient data and preparation. Actual values may vary based on ingredients, measurements, and cooking methods used.For precise nutritional information, consult a registered dietitian or use your preferred nutrition calculator.
Create an easy date night meal with this Homemade Lobster Ravioli Sauce Recipe for store-bought lobster ravioli. This is an easy recipe that is perfect for a special occasion or just an easy weeknight meal.
Tools
Pasta Pot
Saute pan
Silicone spatula
Measuring cups and spoons
Zester
Ingredients
We have quite a few ingredients but this simple recipe uses simple ingredients that are easy to find.
In addition to Cooked Lobster Ravioli you will need:
Butter – I use unsalted butter to adjust the amount of salt I use.
Garlic
Shallot
Rosemary
White wine – any dry white wine
Heavy cream – I only use 1/4 cup for a lighter option however, you can use more heavy cream if you prefer.
Reserved pasta water from cooking the ravioli. This helps to make a super thick and creamy sauce.
Lemon – Fresh lemon juice and zest
Parmesan
Red pepper flakes
Salt and black pepper
Fresh herbs such as fresh basil, parsley, or fresh chives.
Substitutions and Other Great Options
Store-Bought Lobster Ravioli:
Swap the lobster ravioli with seafood ravioli or any other store-bought fresh ravioli variety for convenience. For a special touch, try making homemade lobster ravioli. Want a plant-based option? Use a vegan mushroom ravioli and pair it with a dairy-free sauce (see below).
White Wine:
You can easily replace white wine with chicken stock, vegetable broth, fish stock, or chicken broth for a non-alcoholic option that still adds depth of flavor.
Fresh Herbs:
Suppose you want to change the herbal note, swap rosemary for thyme or fresh tarragon. Thyme adds a subtle earthiness, while tarragon brings a delicate anise flavor that pairs wonderfully with seafood.
Step-by-Step Instructions
Step 1: Cook the ravioli
Cook the lobster ravioli according to the packaging instructions. Once done, drain and set aside, reserving about 1/2 cup of pasta water.
Step 2: Melt butter
In a large skillet over medium heat, melt the butter. Add the minced garlic, diced shallot, and rosemary sprigs. Cook until fragrant and the shallot is softened about 2-3 minutes.
Step 3: Deglaze pan with white wine
Step 3: Deglaze with wine
Add the white wine (or broth) and let it simmer for 2-3 minutes to reduce slightly.
Step 4: Add Cream
Step 4: Add the cream
Stir in the heavy cream and bring the sauce to a gentle simmer. Let it cook for 5-7 minutes, stirring occasionally, until it thickens.
Step 5: Flavor The Sauce
Step 5: Flavor the sauce
Add the grated Parmesan cheese, lemon juice, lemon zest, and red pepper flakes (if using). Stir until the cheese is melted and everything is well combined. Taste and adjust the seasoning with salt and pepper as needed.
Step 6: Add the ravioli
Gently add the cooked ravioli to the sauce, tossing lightly to coat them evenly. If needed, use a splash of reserved pasta water to adjust the sauce consistency. Let the ravioli warm in the sauce for 1-2 minutes.
Garnish with fresh parsley or chives.
What To Serve With Ravioli
Some of my favorite ways to serve this recipe include:
With a Side of Veggies
Pair the ravioli with simple sauteed green beans or roasted asparagus and cherry tomatoes for a vibrant, fresh contrast that balances the richness of the sauce.
As a Main with a Fresh Salad
Serve the lobster ravioli as a satisfying main dish, complemented by an simple side salad with your favorite veggies drizzled with a little oil and vinegar, or even a crisp Kale Caesar Salad.
Fresh tomatoes, mozzarella (or burrata), and basil pair well with this easy Lobster Ravioli recipe with sauce.
BONUS! Top This Recipe with Extra Lobster
Take the indulgence up a notch by topping the ravioli with cooked lobster or crab meat, adding an extra burst of lobster flavor, protein, and elegance.
Storage
Place the sauce in an airtight container. It will last in the refrigerator for 3-4 days.
Dairy-Free Adjustments
To make this sauce dairy-free, replace the following ingredients:
Butter: Swap with dairy-free butter or olive oil for a smooth, rich base.
Heavy Cream: Substitute with full-fat coconut milk, cashew cream, or oat cream to maintain the creamy texture. Coconut milk adds richness, while cashew cream provides a neutral flavor.
Parmesan Cheese: Use dairy-free Parmesan or add nutritional yeast for a cheesy, umami boost without dairy.
Cook the lobster ravioli according to the packaging instructions. Once done, drain and set aside, reserving about 1/2 cup of pasta water.
Step 2: Melt butter
In a large skillet over medium heat, melt the butter. Add the minced garlic, diced shallot, and rosemary sprigs. Cook until fragrant and the shallot is softened about 2-3 minutes.
Step 3: Deglaze with wine
Add the white wine (or broth) and let it simmer for 2-3 minutes to reduce slightly.
Step 4: Add the cream
Stir in the heavy cream and bring the sauce to a gentle simmer. Let it cook for 5-7 minutes, stirring occasionally, until it thickens.
Step 5: Flavor the sauce
Add the grated Parmesan cheese, lemon juice, lemon zest, and red pepper flakes (if using). Stir until the cheese is melted and everything is well combined. Taste and adjust the seasoning with salt and pepper as needed.
Step 6: Add the ravioli
Gently add the cooked ravioli to the sauce, tossing lightly to coat them evenly. If needed, use a splash of reserved pasta water to adjust the sauce consistency. Let the ravioli warm in the sauce for 1-2 minutes.Garnish with fresh parsley or chives.
Notes
Nutrition facts are estimated based on available ingredient data and preparation. Actual values may vary based on ingredients, measurements, and cooking methods used.For precise nutritional information, consult a registered dietitian or use your preferred nutrition calculator.
My go-to canned tuna recipe isn’t your usual tuna salad, pasta, or noodle casserole. It’s this Spicy Tuna with Crispy Rice and it’s perfect for those colder months when fresh produce is harder to come by. I love it paired with a big scoop of kimchi or kraut.
The spicy tuna mixture is super simple: just canned tuna, mayo, and sriracha, giving it that sushi roll vibe. The crispy rice? That’s the game-changer. I coat a pan with oil, add day-old cooked rice, and season it up. The rice gets beautifully crispy on the bottom, making a golden crust.
In this article, I’ll explain what makes Spicy Tuna with Crispy Rice so special, provide a step-by-step guide for making it, and spotlight canned tuna, the simple but mighty main ingredient.
Why I Love This Canned Tuna Recipe
Here’s why I love this Spicy Tuna with Crispy Rice:
Perfect for busy weeknights: when I need a quick, satisfying meal.
It uses canned tuna fish, a pantry staple that’s always on hand and super convenient.
Ideal for a flexitarian lifestyle: giving a twist on a spicy tuna poke bowl without needing raw fish.
Extremely versatile: I can add fresh ingredients like green onions or avocado if I have them, or just keep it simple.
Works great for meal prep: making it easy to plan out quick dinners or even a quick lunch.
Tuna isNaturally low carb: so it’s lighter but still filling, without needing much from the grocery store.
The Elements of Spicy Tuna and Crispy Rice
There are three main elements to this dish, the protein (Spicy Tuna), the grain (Crispy Rice), and the vegetable (Kimchi).
Spicy Tuna: The star here is canned tuna! Just mix it with mayo and sriracha! You can use oil-packed tuna or water-packed tuna.
Crispy Rice: Jasmine rice works best for a fluffy texture, but basmati or short-grain rice also works. A quick pan-fry creates that perfect golden-brown crust.
Kimchi: Homemade or store-bought, kimchi adds a tangy, spicy kick. I love having it on hand for this dish and adding it to ramen bowls.
Optional Garnishes: Top with sesame seeds, fresh herbs, avocado, scallions, spicy mayo drizzle, sesame oil, or rice vinegar for extra flavor.
Ingredient Substitutions & Add-Ins
Substitutions
Rice Alternatives: Swap jasmine rice for brown rice, cauliflower rice, or quinoa for a different texture and flavor.
Crusty Bread Base: Out of rice? Serve the spicy tuna over slices of crusty bread for a unique twist, like a tuna tartine.
Kimchi Substitute: If you’re out of kimchi, try thinly sliced cucumber or radish for a fresh, crunchy alternative.
Add-Ins
Avocado Slices: Top with creamy avocado for added richness.
Red Onion: Thinly sliced red onion brings a fresh, crisp bite and subtle sweetness. It is perfect as a topping or mixed intothe tuna.
Red Pepper Flakes: For a spicy boost, add red pepper flakes to the tuna mix or sprinkle them on top of the crispy rice.
Fresh Herbs: Add brightness with a sprinkle of fresh parsley, basil, or cilantro.
Sesame Oil Drizzle: Finish with a drizzle of sesame oil for a subtle, nutty flavor.
How to Build This Spicy Tuna with Crispy Rice
Step 1: Make the Crispy Rice
Prepare a pot with a drizzle of oil over medium heat. Add a layer of cooked rice (like rice from a rice cooker) to the pot. Place the lid on and let the rice cook for 5-10 minutes, until it develops a golden, crispy layer at the bottom.
Tip: This crispy rice technique is inspired by Naz Deravian’s Tahdig from her cookbook Bottom of the Pot: Persian Recipes and Stories.
Step 2: Prepare the Spicy Tuna
While the rice cooks, in a medium bowl, mix together 1 can of tuna, a spoonful of mayo, and a squeeze of sriracha. Adjust sriracha to taste.
Step 3: Build the Bowl
Scoop the crispy rice into your bowl as the base. Add the spicy tuna mixture on top. Finish with a generous serving of your favorite kimchi.
Step 4: Add Optional Garnishes
Customize your bowl with toppings like fresh herbs, julienned veggies (like carrots or cucumber), crunchy seeds, a drizzle of aromatic oils, a splash of soy sauce, or fresh ground pepper for added flavor and texture.
Storage Suggestions
If you have leftovers, transfer the spicy tuna and crispy rice to an airtight container and store it in the fridge. It’ll stay fresh for up to 2 days. Just reheat the rice separately to keep it crispy, and enjoy the spicy tuna cold or at room temperature for the best flavor.
More Info on Canned Tuna
For a sustainable choice, look for labels like pole-and-line-caught, pole-caught, troll-caught, FAD-free, free school, or school-caught on canned tuna. Avoid brands that don’t list fishing methods. Top brands to consider are Whole Foods 365 and Safe Catch. For more tips, check out Seafood Watch’s article on choosing sustainable canned tuna.
Tuna Nutrition
Vitamin D: Tuna is a great source of Vitamin D! Other foods high in Vitamin D include salmon, sardines, and fortified dairy.
Protein: A 5 oz can of tuna provides around 30-35g of protein, depending on the type.
Fat: While relatively low in fat, tuna is packed with omega-3s, essential for heart, eye, and brain health.
Other Ways to Use a Can of Tuna
Besides a bowl of rice, here are more delicious ways to enjoy canned tuna:
Tuna salad with a bagel or crackers
Tuna Melt Sandwich
Tuna Pasta Salad with fresh herbs and crisp veggies
Tuna Burgers: Form into patties and pan-fry for Crispy Tuna Cakes
Salad Nicoise: A fresh salad with tomatoes, hard-boiled eggs, olives, and tuna, tossed in a simple olive oil vinaigrette. Perfect in peak tomato season!
Want More Flexitarian Recipes?
I hope you enjoy reading this article as much as I enjoyed writing it! Below are some more tasty recipes.
This Spicy Tuna with Crispy Rice Bowl is my take on a popular appetizer that incorporates bite sized blocks of crispy scorched rice and dollops of spicy tuna. With 32g of protein and approx. 500 calories per serving, this meal is nutritious and delicious.
In a medium mixing bowl add tuna, mayonnaise, and siracha. Mix until combined. Set aside.
Crispy Rice
Heat the skillet or pot to medium-high heat. Add avocado oil.
Once the oil is heated, spoon in the rice, pressing the rice into the pan with the back of a rubber spatula or spoon.
Add rice wine vinegar and place the lid on the pot. You may wish to cover the lid with a dish towel however, be very careful not to burn the towel.
Cook the rice for 5 to 10 minutes. Option to check on the rice after 5 minutes but use a spatula to check the bottom of the pan or pot for browned/ scorched rice. If the color is to your liking remove it from the heat or continue to cook for the desired amount of time.
Build Your Bowl
Add crispy rice as your base. Add spicy tuna, kimchi, and scallions. Drizzle 1 tsp soy sauce and 1 tsp sesame seeds over top. Drizzle with the desired amount of siracha.
Notes
Crispy Rice: Option to use all rice, all quinoa, or a mixture or rice and quinoa. You can use sushi rice, basmati, or jasmine. Rice and Quinoa have the same water-to-grain ratio and cooking time and can be cooked together in 1 pot!Nutrition facts are estimated based on available ingredient data and preparation. Actual values may vary based on ingredients, measurements, and cooking methods used.For precise nutritional information, consult a registered dietitian or use your preferred nutrition calculator.
How To Make Panera Strawberry Banana Smoothie At Home
This Strawberry Banana Smoothie tastes like a Panera Smoothie! This recipe is perfect for those chaotic mornings when you need something quick and portable for “on-the-go” breakfast. Rather than skip breakfast, grab a couple of yummy breakfast cookies, or better yet, whip up a smoothie like this Panera Copycat.
Smoothies are a great way to get your daily servings of fruits and veggies while also being a busy bee. From leaving for work extra early to prepare for that presentation, to dropping the kids off at school, to hitting up the gym at 5 am before you tackle your day, let’s face it, sitting down and enjoying breakfast just isn’t realistic. But when you do have time, this recipe can be enjoyed when you can mindfully savor every lick, sip, and slurp.
How To Make a Panera Bread Strawberry Banana Smoothie Recipe
Making your very own Panera Strawberry Banana Smoothie at home is easy!
Let’s start with the ingredients.
Fruit: Strawberries & Bananas
For this recipe, I chose frozen strawberries and bananas. You could also use strawberry puree, or fresh strawberries and bananas in this recipe. I prefer to use frozen fruit so I do not need any ice.
Make this a Panera Strawberry Smoothie by omitting the bananas or a Peanut Butter Banana Smoothie by omitting the strawberries and adding a spoonful of peanut butter! Note, that the nutrition facts for your smoothie will change depending on what fruits and ingredients you use.
Liquid: Milk of Choice
My milk of choice is soy milk for its flavor and nutritional value. You could use almond milk, oat milk, coconut milk, or cow’s milk in this fruit smoothie recipe.
Sweetness: Dates
This sticky & sweet dried fruit is my go-to sweet addition to my smoothies. At times, I might even use date syrup. Some other sweet choices include maple syrup, honey, or (my gosh) refined sugar. My sweetener choice is based on the flavor profile of the smoothie but also my mood!
Example: I might use maple syrup in a banana oatmeal smoothie to give it an extra “breakfasty” taste.
Fat: Nut Butter or Fat Plain Greek Yogurt
Fat is essential for my creamy smoothies. Have you ever made a smoothie and it was all foam?! I have, and there is nothing I despise more (being a little dramatic here but it really is disappointing).
There are a few explanations for the foam (which I will definitely be diving into in a future blog post) but I stick to one rule to prevent foam and ensure creaminess, always add fat. Insoluble fiber does not dissolve in water and is often the culprit of foaminess. Insoluble fiber can be found in many fruits and vegetables that we put in our smoothies.
Adding fat is one of my best tips to prevent the fiber from foaming up! But really, I also love the taste and satiation the added fat brings!
Some other fats that are excellent in a healthy smoothie include:
Whole milk, which also functions as a liquid
Avocado, which is especially delicious when combined with blueberries
Full-fat plain Greek yogurt
Nuts and/or seed butter. One of my favorite nut/seed butter to use is Almond. I just love the taste of almond butter in a smoothie, especially when paired with almond extract. It is the perfect subtle flavor that has the taster going, hmmmmm yummy, that’s so good, what is that flavor I am tasting?!
Protein Powder or Collagen Powder Add Ins
I like to add protein powder to most of my smoothies. The added protein keeps me satisfied and helps me meet my protein needs for the day! One of my favorite delicious breakfast hacks is to include at least 30g of protein in my healthy breakfast meal!
To help me keep track of my protein I use the food diary also known as MyFitnessPal exercise tracker (in my opinion the best macro tracking app). It helps me stay on top of the grams of protein I am consuming throughout the week. Plus, it’s free!
More Ingredient Add Ins
More Strawberry Banana Smoothie with Delicious Add-Ins!
Creatine: 3-5g of creatine is ideal for supporting muscle strength and recovery, especially if you’re on a fitness journey. This flavorless addition blends easily without altering the smoothie’s creamy texture.
Chia & Flax Seed Mix: Combining chia and flax seeds provides a powerful mix of omega-3 fatty acids, fiber, and protein. Together, they support heart and digestive health, help keep you full longer, and add a gentle nutty flavor that complements the smoothie’s sweetness. Just a tablespoon or two is all you need!
Apple Juice or Fruit Juice: A splash of apple juice or any preferred fruit juice adds a natural sweetener, intensifying the fruity flavors.
Coconut Yogurt: For a creamy smoothie with a tropical twist, mix in a spoonful of coconut yogurt.
Frozen Cauliflower: Adding a handful of frozen cauliflower florets or riced cauliflower is a clever way to thicken your smoothie without extra sugar or calories. Cauliflower is packed with vitamin C, fiber, and antioxidants, making your smoothie creamy, nutrient-dense, and you still have a super delicious smoothie.
Honey or Maple Syrup: A drizzle of honey or maple syrup can add subtle natural sweetness without overpowering the fruit flavors.
Step By Step Instructions
Step 1: Add All Ingredients
Place all your measured ingredients into a blender. This could include fruits, liquids, yogurt, and any additional flavorings or supplements.
Step 2: Blend the Ingredients
Secure the blender lid and blend until the mixture is smooth. Check for any unblended chunks and blend again if needed.
Step 3: Taste and Adjust
Give your smoothie a taste and adjust based on your preferences:
Too thick? Add a bit more soy milk (or your preferred liquid).
Too thin? Add more yogurt or ice to thicken it up.
Not sweet enough? Add a date or a small amount of sweetener.
Serving Suggestions
Take your smoothie to the next level with these creative serving ideas:
Classic Glass: Serve in a chilled glass with a straw or fruit garnish.
Smoothie Bowl: Pour into a bowl and top with granola, fruit, or seeds.
On-the-Go: Pour into a thermos for an easy, portable snack.
Layered: Feeling extra? Combine two smoothie flavors for a fun layered effect.
Frozen Popsicles: Perfect for leftovers! Pour into popsicle molds and freeze for a cool treat.
Speaking of Leftovers
In addition to making Frozen Popsicles, you can also try these other options:
Refrigerate: Store in the fridge for a quick snack later. I prefer smoothies fresh, but it’s a good option for short-term storage!
Freeze in Ice Cube Trays: Pour into ice cube trays and freeze. Later, blend the smoothie cubes with milk and fresh fruit for an easy, ready-to-go smoothie.
3pitted medjool dates If not pitted, remove the pit in advance
2cupunsweetened soy milk
5tbspprotein powderunflavored, strawberry, or vanilla
¼cupfull-fat plain Greek yogurt
Instructions
Step 1: Add All Ingredients
Place all your measured ingredients into a blender. This could include fruits, liquids, yogurt, and any additional flavorings or supplements.
Step 2: Blend the Ingredients
Secure the blender lid and blend until the mixture is smooth. Check for any unblended chunks and blend again if needed.
Step 3: Taste and Adjust
Give your smoothie a taste and adjust based on your preferences:Too thick? Add a bit more soy milk (or your preferred liquid). Too thin? Add more yogurt or ice to thicken it up. Not sweet enough? Add a date or a small amount of sweetener.
Notes
Tip: If you like your smoothie thinner add more soy milk 1 TBSP at a time until your desired consistency. Nutrition facts are estimated based on available ingredient data and preparation. Actual values may vary based on ingredients, measurements, and cooking methods used.For precise nutritional information, consult a registered dietitian or use your preferred nutrition calculator.
Did you grow some epic lemon cucumbers this year and find you have an excess amount? Or perhaps you picked up some lemon cucumbers from the farmers market and are now scratching your head about what to do with them.
Lemon cucumbers make excellent additions to salads, salsas, or sliced over sandwiches. But before I dive into 8 ways to use up your excess lemon cucumbers this summer, let’s cover some frequently asked questions!
FAQ (Ask a Dietitian!)
Some frequently asked questions about lemon cucumbers.
Do Lemon Cucumbers Taste Like Lemons?
No, lemon cucumbers do not taste like lemons. Theey have a mild, refreshing flavor, much like traditional fresh cucumbers.
What is lemon cucumber good for?
Lemon cucumbers are just like any other regular cucumber, like english cucumbers, they are amazing in salads, sandwiches, as a dipper, or pickled
Can you eat raw lemon cucumbers?
Yes, you can eat raw lemon cucumbers. I actually prefer to eat lemon cucumbers raw. That being said, you can also eat lemon cucumbers dehydrated, grilled, or roasted.
Are lemon cucumbers burpless?
Lemon cucumbers are burpless, meaning they are non-bitter and contain very little cucurbitacin. Cucurbitacin is the compound that causes bitterness in cucumbers.
8 Easy Lemon Cucumber Recipe Ideas
Now, here are some easy healthy recipes that you can use with your next batch of lemon cucumbers or any other garden cucumbers you might have on hand.
Lemon Cucumber Salad
Maybe one of the easiest methods of using lemon cucumbers is in a simple salad. Just chop up your lemon cucumbers, add 1, 2, or 3 additional veggies, fruit, or herbs, then dress it up with an easy lemon vinaigrette made with fresh lemon juice, lemon zest, and olive oil. Champagne vinegar or any other wine vinegar also makes for an excellent vinaigrette. Check out how I use lemon cucumbers in this recipe, Easy Lemon Cucumber Salad with Lemon Vinaigrette.
Lemon Cucumber Salsa
Use lemon cucumbers like pepper or other cucumber varietal and add it to your salsa and pico de gallos. I love to take some sungold cherry tomatoes from my garden, chop them, and mix them into my lemon cucumber pico de gallo. The colors are like sunshine.
Chopped Lemon Cucumbers in Simple Salads a Grain Bowl
When making a nutritious grain bowl, simply include some chopped lemon cucumbers. I might further spice it up with a little red chili flakes. Check out how you can use lemon cucumbers in this Greens and Ancient Grains Bowl.
Sliced in a Sandwich
Lemon cucumbers are the perfect size to add to a sandwich. Slice the lemon cucumbers in thick rounds and add them to your sandwich. They add a wonderful cucumber crunch. Try a combination of flavors like seeded whole wheat bread, with a spread of pesto, sliced cucumbers, tomatoes, bell peppers, spinach, and oven-roasted turkey breast or baked tofu.
Have a killer glaze or sauce when cool would taste fantastic drizzled over sliced cucumbers? Use that with some lemon cucumbers like this Garlic Sweet Soy Glaze Recipe. Further elevate this simple side with fresh herbs like mint, basil leaves, or cilantro.
Refrigerator Pickle Recipes
These arent your usual pickles, they are refrigerator pickles using lemon cucumabers! Easy Lemon cucumber pickles are a super easy recipe. I love to use white vinegar, white wine vinegar, or apple cider vinegar with my cucumber slices when making pickles. You can easily make quick pickles with water, vinegar, and salt.You can also include ingredients like celery seeds, red onion, fresh dill and a tbsp of mustard seed.
Dehydrated into “chips”
Lemon cucumber chips are innovative, fun, and a healthier alternative to potato chips. However, I do enjoy a little of both, the refreshing cucumber chip alongside a salty and crunchy potato chip with a little cool ranch dip!
Lemon cucumber water offers a light lemon flavor, enhanced by slices of whole lemon, fresh basil, or mint leaves for a refreshingly hydrating twist. Perfect for a flavorful, cooling drink on a hot summer day.
Featured and More Recipes
Lemon cucumber versatility and ability to enhance both taste and aesthetics of recipes make lemon cucumbers an exciting ingredient to explore across a wide range of culinary creations. Happy Cooking!
