Wild Planet Foods NEW Wild Organic Roasted Chicken Breast


Wild Planet Foods is known as the leading provider of sustainable seafood. At the beginning of the year, the company announced their expansion into manufacturing non-seafood, sustainable items starting with the release of its Wild Organic Roasted Chicken Breast.


The move comes in an effort to support organic farms and farmers. A completely sustainable product, Wild Planet’s premium chicken is raised on an organic diet, including non-GMO corn grown on land that is free of chemical fertilizers, herbicides and pesticides, and contains only two ingredients — Chicken and Salt. There is also a No Salt Added version available. 

Wild Planet Foods Organic Roasted Chicken Breast provides 40% more chicken than other 5 oz. can offerings, due to the fact that only Wild Planet roasts their chicken without the addition of added water, liquids or fillers that are commonly found in other brands. The flavorful, natural juices provide a delicious rotisserie taste. This new Organic Roasted Chicken Breast can be used to make sandwiches, soups, burritos, and is an especially great salad topper!
chicken salad
All of Wild Planet products have been tested by a third party testing agency and are 100% gluten free and soy free.
Wild Organic Roasted Chicken Breast is available nationwide in supermarkets and natural food stores for an MSRP of $5.49. To find a retail location nearest you, click here
With strict quality control from hook to shelf, Wild Planet Foods’ mission is to produce safe, nutritious, great-tasting, and sustainably-sourced food. 100% US owned and based in McKinleyville, CA, the company operates its own docks where selection and delivery of fish are taken directly from the fishermen, some of whom are also shareholders with the company. All products canned by Wild Planet- Albacore, Skipjack, Shrimp, Sardines, Salmon, White Anchovies and the new Organic Roasted Chicken are considered Best Choices for sustainability by the consensus of environmental groups. Wild Planet was recently ranked #1 in the U.S. by Greenpeace for sustainable sourcing policy.
Disclaimer: I received one or more of the products mentioned above for free.  Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review.

Boston Restaurant Review: Wagamama’s Gluten Free Menu Options

Screen Shot 2013-10-17 at 9.24.14 AMWagamama, the Japanese-inspired casual dining restaurant, known for its famed noodle dishes, as well as flavorful rice dishes, and fresh fruit juices, offers a variety of gluten free and healthy menu options. Wagamama combines fresh and nutritious food with friendly service and value for your money.

I recently had lunch at the Faneuil Hall location with my friend Becca. (The 3 other locations are Prudential Center, Harvard Square, and Lynnfield.)

The servers are trained to help with any dietary questions you may have. While many of the dishes use ingredients that contain gluten, they can modify some recipes to remove or replace those ingredients.  Each restaurant location offers a nutritional and dietary guide, listing the ingredients and allergens of each dish, including eggs, gluten, dairy, soy, shellfish, etc.

Gluten Free Menu Options include:

Raw Salad
Seaweed Salad
Itame Curry (rice noodles in a spicy green coconut and lemongrass soup topped with chicken or tofu, vegetables, and garnished with cilantro and lime)
Yasai Cha Han (stir-fried brown rice with tofu, squash, egg, snow peas, sweet corn, mushrooms, and scallions and served with a side portion of miso soup)
Yaki Soba (teppan-fried rice noodles with chicken, shrimp, egg, beansprouts, peppers, red onions, scallions, mushrooms, garlic, and sesame seeds)
Yasai Yaki Soba (with rice noodles)
Chili men (stir-fried chicken or tofu, zucchini, red onions, peppers, mushrooms and snow peas in a spicy tomato chili men sauce served over rice noodles)
Chicken Ramen (ramen noodles replaced with rice noodles)
Moyashi Soba (rice noodles in a vegetable soup topped with tofu and vegetables)

Wagamama prides itself on the quality and speed of its service and dishes are prepared immediately, ensuring they arrive at the table freshly cooked. Although this means dishes may be delivered at different time, the Wagamama philosophy is: don’t wait—just dig in and share!

And that is exactly what we did. Becca and I started with the edamame appetizer, served with your choice of either salt or chili and garlic salt. We chose the later, which was a bit spicy but delicious nonetheless.IMG_5980

We also shared the seaweed salad with a ‘special’ gluten free sauce. I will say that their seaweed salad is by far the best I’ve ever had and the first seaweed salad I’ve had in a long long time.


For my entrée I ordered the Chicken Ramen. The gluten free version is completely different from the menu description. The description says “Noodles in a chicken and pork soup topped with grilled chicken breast and baby spinach, garnished with menma and scallions.” The dish is made gluten free by replacing the ramen with rice noodles. Our server informed me that the chicken would be bland (Even though she was right, I don’t think servers should ever use the word “bland”).  I ordered it anyways because I wanted soup. It was fine, but she was right, it was bland. The chicken had no flavor, but the broth did, and the ample portion size was filling! IMG_5982

Besides the “bland” chicken, I am still a fan of Wagamama with its reasonably prices, great portions, and gluten free selections.  They are very willing to customize dishes for all allergens and it’s very reassuring that the manager brings out the gluten free— and all other allergen— items. Wagamama is the perfect place to grab a quick and healthy lunch or dinner.

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Wagamama on Urbanspoon

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Inti NYC Restaurant – Peruvian Cuisine // Hell’s Kitchen

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Inti is a comfortable, low key restaurant serving authentic Peruvian cuisine. Inti NYC Restaurant has many options for gluten free diners. Choose from a selection of options that include chicken, beef and seafood dishes. Many of the dishes are rice or quinoa based and naturally gluten free. There are only a few menu items that are not gluten free. These include: empanadas, Arroz Chaufa (Peruvian style Chinese fried rice), fried calamari, and the fried seafood platter.

Instead of complimentary bread that is offered at most restaurants, here each table is given cancha; giant toasted corn kernels. These kernels have a slightly nutty and salty taste, very crunchy and absolutely delicious. The cancha is served with aji verde, a spicy light green cream sauce. Peruvian choclo, or corn, has giant sized kernels and is featured in many of the dishes.


INTI, above all, is known for their ceviche. The Ceviche Mixto ($16) is a traditional dish consisting of fresh fish chunks, shrimp, octopus and calamari marinated in lime juice, and mixed with red onions, cilantro and rocoto hot pepper, served with sweet potatoes and baby corn.


This ceviche had a little kick to it, and it was incredibly fresh. You must try it.

For $14 you can get a whole rotisserie chicken. This is a steal! Not only a great price, but it was perfectly moist and tender. This is a great dish to share.


For $32 you can get a whole chicken plus rice, beans, French fries, sweet fried plantains and salad.

Jeremy and I also shared the Camarones Inti ($18) –Shrimp sautéed with shallots, cilantro, white wine and yellow pepper sauce, served with white rice. The sauce had great flavor, was light and mild.


For dessert we shared Flan ($6). A baked custard served with caramel sauce, Flan is the only gluten free dessert option and is quite delicious.


Inti is also BYOB. They do have a $12 corkage fee but in my mind it is worth it. There is a full bar, with wine available by the glass and bottle, starting at $25.

The servers are friendly and the food is delicious. We love ceviche and this one was up there with our favorites.

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Gluten Free Options at Pollo Campero, a Latin American Chicken Restaurant

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Pollo Campero is a Latin American Chicken Chain. Pollo Campero opened their first locations in Guatamala and Honduras in 1971. In 2002, they opened their first U.S. location and today have over 50 locations across the U.S. and more than 300 Pollo Campero restaurants around the world— in Spain, Italy, India, Bahrain, Indonesia, Honduras, El Salvador, Ecuador, Costa Rica, and Nicaragua.

Pollo Campero is a quick service type of restaurant. You order at a counter, as you would any fast food chain, then take your number and sit down. Then your food is brought out to you.


But this is not your typical fast food restaurant.


Everything on their menu hass a modern twist on Latin American favorites. As their menu states, they slow marinate their Latin Grilled Chicken, which is hormone free and always fresh and never frozen, for 12 hours in a secret blend of citrus and Latin herbs. The chicken is incredibly flavorful and delicious!

About 75% of their menu is gluten free, and since they have a gluten free fryer, you can enjoy fried items you might normally not be able to eat at other restaurants.

Gluten Free options:

  • Grilled Chicken
  • Chipotle Rustica Soup
  • Peruvian Shredded Chicken Bowl
  • Corn Tortillas
  • Sweet Plantains
  • Campero Rice
  • White Rice
  • Sweet Campero Cole Slaw
  • Traditional Cole Slaw
  • French Fries
  • Yucca Fries
  • Tortilla Chips
  • Flan
  • Assorted beverages
  • All sauces except for beef gravy

Each location has an allergen chart available (you can also view it online), indicating which items contain peanuts, tree nuts, milk, eggs, wheat, gluten, fish, and soy.


We ordered the grilled chicken with a side of rice, fried yucca, and fried plantains. The chicken was tender and juicy, and beyond flavorful.

Fried Plantain

Note, chicken comes with one side, and corn tortillas but we wanted to try a few.


We also tried the new Peruvian Shredded Chicken Bowl, which was also incredibly flavorful and delicious. Made with shredded chicken, fresh cilantro, black beans, rice, and creamy cilantro ranch, topped with fried tortilla strips. It was unreal.


Refreshing drinks include:

  • Horchata, sweet, cinnamon vanilla taste made from ground almonds and/or tiger nuts
  • Jamaica, a sweet hibiscus tea
  • Tamarindo a tangy fruit drink that is sweet yet sour.

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The Horchata is sweet and similar to the Spanish horchata made from tiger nuts. Tamarindo tastes similar to cranberry juice, but with a twist.

For dessert we had Flan, a rich baked vanilla custard topped with caramelized sugar.


I love Latin and Hispanic foods, and there aren’t that many places in Boston where you can find authentic, tasty, and gluten free Latin American food. Jeremy and I both enjoyed the food a lot; he couldn’t stop raving about it.


Pollo Campero offers delicious food at great prices— 9 pieces of chicken and 4 sides for $16.99, can’t beat that! — and I highly recommend you check it out! We would definitely go more often if they had a more convenient location in Downtown Boston.

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Disclaimer: I received this meal free of charge. I was not paid for my review and all opinions are my own.

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Gluten Free & Dairy Free Chicken Enchiladas

These dairy and gluten free enchiladas are more flavorful and satisfying than any traditional enchiladas I’ve tasted! This recipe is a new favorite in our house— we actually used this same recipe to make a Mexican lasagna a few nights ago.


  • 12 Corn Tortillas or gluten free flour tortillas
  • 1.5 lbs. boneless, skinless chicken breasts
  • salt & pepper to taste
  • 2 Tablespoons Mexican Seasoning Blend*
  • 2 cups chicken broth
  • 1 Tablespoon olive oil
  • 1 onion, chopped
  • 2 bell peppers, chopped
  • 2 cloves garlic, minced
  • 8 oz. canned, chopped green chiles
  • 4 oz. canned sliced black olives
  • 16 oz. jar enchilada sauce
  • Chopped fresh cilantro

*Mexican Seasoning Blend is made with chili peppers, garlic, onion, paprika, cumin, celery seed, oregano, and cayenne. If you do not have this seasoning, you can substitute with fajita seasoning or try to recreate it using the individual spices.


  1. Rinse the chicken breasts and pat dry. Season with salt, pepper and Mexican seasoning. Place in the slow cooker and add the chicken broth. Cook on low for 6 hours. Once cooled, shred the chicken breasts with a fork and set aside. *If you don’t want to use a slow cooker then brown the chicken in a skillet over medium high heat, about 7 minutes per side.
  2. Preheat the oven to 350 degrees F. Lightly grease a casserole pan.
  3. Heat a large skillet over medium high heat. Add the olive oil, onion, bell peppers (I used yellow and orange), and garlic. Sauté until tender. Add the chiles, olives, Mexican seasoning, and chicken. Cook for 1 minute then remove from heat.
  4. Pour some of the enchilada sauce into a shallow bowl. Dip a tortilla into the sauce, then place ½ cup of the chicken filling in a line down the middle. Wrap the enchilada and place into the prepared pan, seam side down. Repeat with the remaining tortillas and filling, then pour the remaining sauce over the enchiladas.
  5. Bake for 20 minutes. Serve with chopped cilantro.


Not all of our enchiladas were easy to serve. We don’t know if they fell apart due to the lack of cheese or overstuffing the small tortillas. Nevertheless, as messy as these were, they were delicious and a new favorite!






Gluten Free Salsa Chicken Casserole

Last Sunday I had the chance to meet a handful of local vendors and sample their products at my local Whole Foods Market, Charles River Plaza.One of the products I tried and loved is NoLa’s Fresh Food. NoLa’s makes authentic Mexican salsa that is bold, fresh, and all natural. Available in two varieties: Salsa Fresca and Fire Roasted Corn and Black Bean.

Based in Jamaica Plain, NoLa’s Salsa is made with fresh ingredients that are blended together to create a robust flavor with a little bit of heat. NoLa’s only uses the freshest, all natural ingredients available, and you can really taste it in the final product. NoLa’s Salsas have no preservatives, no sugar, no oils, and no artificial colors or flavors. They are vegan and gluten free so everyone can enjoy it.

After the event I brought home two 16 o.z. containers and as much as I love chips and salsa, there is only so much I can eat at once. This recipe was inspired by my love for Mexican food and NoLa’s Fire Roasted Corn and Black Bean. It is SUPER easy to make and requires only one dish, so there isn’t a lot of clean up either!

Salsa Chicken Casserole

Serves: 6


  • 1 cup uncooked rice
  • 1 (15 oz.) can black beans
  • 1 (16 oz.) NoLa’s Corn and Black Bean Salsa or NoLa’s Salsa Fresca + 1/2 cup frozen corn kernels (thawed)
  • 1 cup chicken broth
  • ½-1 Tbsp chili powder
  • 1 tsp oregano
  • 1.5 lbs chicken breasts
  • 1 cup shredded cheddar cheese (optional)
  • 2 scallions, sliced


  1. Preheat the oven to 375 degrees. Drain and rinse the black beans.
  2. Add the rice, black beans, salsa, corn, chicken broth, chili powder, and oregano to an 8×8 inch casserole dish. Stir until everything is evenly combined.
  3. Cut the chicken breasts into large pieces. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they’ll go. Cover the casserole dish tightly with foil. Bake for one hour.
  4. Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, if you are using cheese, sprinkle it over top and return the casserole to the oven for a few minutes, or until the cheese has melted. Add the sliced green onions on top after baking and serve hot.


NoLas Salsas are available at Whole Foods Markets in Massachusetts, Rhode Island, and Connecticut, in addition to a number of local grocers. For a complete list click here.


Disclaimer: I received NoLa’s salsa free of charge for participating in the blogger and local vendor meet and greet event at Whole Foods Market.  I was not paid for my review and all opinions are my own.


Gluten Free & Dairy Free Three Bean Kale and Chicken Sausage Soup

This hearty soup warms up chilly nights.IMG_4994

Use any type of canned beans you happen to have on hand, and add rotisserie chicken or Italian sausage for a heftier dish, if you prefer. Or, omit the meat all together for a perfectly satisfying vegetarian dish.


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 cup chopped fennel bulb
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 garlic cloves, minced
  • 8 cups organic vegetable or chicken broth
  • 7 cups chopped kale
  • 12 ounce package of your favorite gluten free chicken sausage
  • 3 cans (15 ounce) cans no-salt-added beans, rinsed, drained
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons dried basil
  • 1 (14.5 ounce) can diced tomatoesIMG_4990


  1. Heat a large stalk pot over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, celery, and fennel and sauté 6 minutes or until tender.
  2. Stir in 1/4 teaspoon salt, pepper and garlic; cook 1 minute.
  3. Stir in 7 cups broth, kale, and sausage. Cook 5 minutes or until kale starts to wilt.
  4. Stir in 2 1/2  cans beans, 1/4 teaspoon salt and pepper.
  5. Put remaining 1/2 cup broth and 1/2 beans in a blender or food processer and process until smooth. Add pureed bean mixture to soup.
  6. Bring to a boil; cover, reduce heat, and simmer 5 minutes.IMG_4991IMG_4992 IMG_4993 IMG_4997
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Review: Cook Simple Gluten Free Meals – Healthy Home Cooking Made Simple

cooksimpleI love cooking. But let’s face it, after a long day at work and either a quick trip to the gym or running around town doing errands, who really wants to spend the time and energy to cook a meal? One solution is Cooksimple. Cooksimple offers a line of inexpensive and budget-friendly gluten free meal kits made from all-natural, whole foods and no added sugars.

Cooksimple was founded on the principle that people will eat healthier if doing so is tasty, easy, and accessible. Cooksimple has designed a product line to do just that by removing the largest barrier for most people: the lack of time to cook at home. These meal kits are a breeze to prepare, and are flavorful, satisfying, and inexpensive, all the while delivering superior nutrition.

I recently had the opportunity to try a few products from this line. The instructions were simple, and in under 30 minutes I had a complete meal ready to feed a family of five!  What I truly appreciated about these meal kits is the back of the box. Where it shows clear pictures of the ingredients you’ll need to buy. Also listed, are suggestions for variations and substitutions. Each meal requires you to buy 2-3 extra ingredients, such as ground turkey, canned tomatoes, chicken, shrimp, sausage or tofu. Some of the ingredients (soy sauce, eggs, olive oil, and canned tomatoes) I already had in my pantry, as most people probably do too. All of the meal kits are vegan on their own, and can be prepared with tofu, beans or other vegan meat alternatives to satisfy vegetarian and vegan diets.IMG_2349

Cooksimple meals have a lower sodium content than most boxed meals. This is a huge plus for me, not only for health reasons (too much salt is not good for anyone) but I also because I tend not to like to add much salt to my meals. These meals have about 50% less sodium compared to other boxed meals, and also rank higher in nutritional value and higher in fiber.

Cooksimple is all about making life easier, not weight loss. But it’s clear that they value nutrition and healthy ingredients. Cooksimple is sold in over 3000 stores across the U.S. and the full product line is also available for purchase online for $4.99 each. To find a location near you click here.

There are nine diverse and globally-inspired kits available including Tamale Pie, Cowboy Chili, Asian Burgers, Skillet Lasagna, Cranberry Wild Rice, Punjabi Curry, Tibetan Dal, White Bean Chili, and New Orleans Jambalaya.

tibetan dalThe Tibetan Dal is classic savory Indian dish with aromas of cumin and turmeric, a hint of cilantro, and can be enjoyed as a meal or a special dip. This meal kit only required the addition of canned tomatoes and olive oil – super easy and super flavorful. IMG_2369

My favorite meal kit, by far, is the Asian Burgers. This savory recipe adds an Asian inspired twist to traditional burgers. The box suggests adding ground turkey, soy crumbles or beans. I added a mix of black beans, pinto beans, artichoke hearts and mushrooms which I chopped in a food processor before adding them to the oat and spice mixture of sesame seeds, onion, garlic, ginger, orange peel and sea salt.  The burgers were delicious and moist, and smelled heavenly while cooking. The box also includes a package of rice, which for being ordinary rice, was also exceptionally flavorful.


The white bean chili was anything but mundane. The spices – chili powder, pepper, paprika, onion and garlic – are strong. Made with pinto, navy and kidney beans, I also added shredded chicken breast. I opted for water, not milk, but I think the milk would have helped cut the intensity of the spices. For a vegetarian dish, add more beans or tofu.wbc

The classic New Orleans Jambalaya was surprisingly lacking in flavor, and I needed to add more of my own spices. I was expecting a spicy dish, but this was just lackluster. Using Andouille sausage will give it the kick it needs to kick the spice factor up a notch. If you use precooked shrimp do not add them until the very end. The shrimp only need a few minutes to cook and if you add them at the beginning, like the directions say, they will be overcooked and too dry.IMG_2364

So how do these meal kits really stack up against other boxed meals?


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Stouffers is the highest in calories fat sugar sodium but also high in protein. stouffersSimply Asia noodle bowls are also high in calories and sodium! simplyasia

It isn’t often that I find a gluten free product free of preservatives and additives that is healthy and super tasty! I definitely recommend buying a few boxes of CookSimple™ to keep on hand for those nights that you don’t feel like cooking.

Gluten Free Chicken Stir Fry with Bean Sprouts

Last night I made pho soup and I had left over scallions and bean sprouts. So I decided to google recipes using both those ingredients. I combined a few recipes I found and made my own. It was actually quite delicious and very quick and easy to make!
Now remember I cook for one, sometimes two, so if you are cooking for a family or a group of friends I would highly recommend you double or triple the recipes.
The Ingredients:
½ cup uncooked white rice (or brown rice if you want to be healthier)
6 ounces chicken breast
1 2/3 cups bean sprouts
½ cup grape or cherry tomatoes
¾ cup white mushrooms
2 scallion springs, chopped
1 fresh garlic clove
1 teaspoon fresh ginger
5 tablespoons soy sauce, low sodium
2 teaspoons sugar
2 tablespoons cornstarch
1 tablespoon sesame seeds
oil for cooking
* chili sauce – I can not handle chili sauce but if you like it I would recommend adding it
1.     Cook rice according to package directions.
2.     Cut the chicken breasts into small strips approximately 1 ½ to inches long
3.     In a large bowl mix the chicken with 1 teaspoon sugar, 2 tablespoons soy sauce and 1 tablespoon cornstarch (you can also use all purpose flour) and set aside
4.     In a small bowl mix together 1 teaspoon sugar, 3 tablespoons soy sauce, 1 tablespoon cornstarch and the sesame seeds
5.     Heat a wok or large pan. Add the garlic, ginger and cooking oil. Cook until the garlic turns golden. I used olive oil but I would have preferred to use sesame oil, if I had had it in my pantry.
6.     Add in the chicken mixture and cook for 2 minutes. After 2 minutes flip the chicken and cook another minute.
7.     Add the bean sprouts and mushrooms. Cook for 2 minutes.
8.     Add in the tomatoes, scallions and the mixture in the small bowl. Rinse the small bowl with a little water, about 1 or 2 tablespoons and add it to the wok.
9.     Cook until the sauce thickens a little bit.
10.Serve hot with rice and enjoy!
I usually cook with rice vinegar, but I am out. If I had did have it, I would have added 1 or 2 teaspoons to the sauce.
This can easily be made into a vegetarian dish, just omit the chicken. Or you can sub with beef if that’s what you prefer!
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Gluten Free Thai Yellow Curry Chicken Soup

After my recent trip to Asia I fell in love with Thai food. Two of my favorite dishes were Tom Kha Gai (coconut milk soup) and Yellow Chicken Curry. So I decided to combine the two and make a yellow curry paste and coconut milk soup with chicken. I like the yellow curry because it is less spicy than other varities of curry, but I’m sure the recipe would work with any type of curry paste. This is a very quick and easy recipe to make! This recipe makes about 4 servings.

2 cup water
2 cup coconut milk
4 Tablespoons Yellow Curry Paste
1 inch fress ginger, thinly sliced
1 lb boneless, skinless chicken breast, cut into chunks (or shrimp)
2 stalks lemongrass
1 onion, cut into big chuncks
1 tomato, cut into bite size peices
1 cup broccoli
1/3 cup sliced carrots
1/3 cup sliced celery
In a medium sized sauce pan add water and coconut milk and bring to a boil. Reduce heat and add the yellow curry paste. Stir. Add vegetables, ginger and meat. (You can use any vegetables you would like, mushrooms, potatoes, bell peppers). Cook until meat is cooked thoroughly, stirring occasionally. Serve warm.
I’ve made this recipe twice. The first time I used coconut milk and the second time I used lite coconut milk. The first came out thicker than when I made it with lite coconut milk. But if you are on a low-fat diet than use the lite. I also added a handful of coconut flakes to the soup, I don’t think I could really taste the added coconut though. I’ve also used cherry tomatoes in place of plum tomatoes. You can really use almost any vegetable you like!
 I’ve made this recipe with leftover thanksgiving turkey meat, which was precooked and it came out great! It didn’t need to be cooked as long when I used already cooked meat. I added the vegetables first and cooked for about 3 minutes then added the turkey until the it was warmed all the way through and the brooth was hot.
In Thailand we were always served a side of rice with our meals. Adding plain white rice to the soup also tastes great! Enjoy!