Tom Kha Gai Inspired Thai Wraps Stuffed with Quinoa & Sweet Potato Noodles – Vegan & Gluten Free
Tom Kha Gai is probably one of my all time favorite soups on EARTH – the blend of lemon, spicy, savory, coconut just make it an irresistible dish. I was racking my brain today to cook something that WASN’T a soup – seeing as it was almost 80 – and I just wasn’t in the mood for soup – not to mention I’ve made Tom Kha Gai more times than I know how to count.
I’ve also become a bike commuter (yay!) so my trips around town in my car have become less frequent – so I try and pick up as many random fresh ingredients as possible and just… make them work, so to speak, when the time comes. Usually – I hate this method – I really like to plan what I need, and get only that. My tastes and cravings change so rapidly that buying random ingredients is always a gamble, and the only thing I hate more than that, is wasting fresh food.
So for the sake of biking – I’ve sucked it up – and just started buying up what I can carry at the time and going with whatever it is I’ve got.
Today it was Sweet Potatoes, Some leftover Coconut Milk and a few lemons. I biked to the store and stocked up on some new stuff – and created this concoction – which if I do say so myself, came out quite well – it will def be a kitchen repeat.
It was simple, quick, healthy AND Delicious!!
Ingredients (Makes about 8 – 10 Wraps – serves 4)
- Something to wrap – I used Savoy Cabbage
- ~1.5 C Cooked Quinoa
- Whites of One Leek Sliced Thin
- ~.5 C Green Peas
- 4 – 5 Cloves of Minced Garlic
- .5 T Fresh Grated Ginger – or Powdered Ginger – I just used a few shakes (I lazied out on this one – and it worked fine- but I always recommend fresh ginger)
- ~1 T Tamari Soy Sauce
- Half a Can of Light Coconut Milk
- Juice of 2 Lemons
- Salt to taste
- Sriracha – for added heat – use as much as you’d like
- 1 Sweet Potato Spiralized (You can use the slicer on a food processor if you do not have a spiralizer)
- OPTIONAL: Walnuts for added protein (they also add a nice texture)
- Heat EVOO in a pot over medium heat. Add in your garlic and Sliced Leek. Saute and let brown. Stirring occasionally for about 5 minutes – watching to prevent burning.
- Add your peas, ginger and Soy Sauce and cook for another minute. Reduce heat to avoid it burning off the soy sauce too much.
- Add in your coconut milk and increase the heat. As the mixture comes to a light boil, add in your Sweet Potato Noodles and Lemon Juice and cook until the sweet potato has softened – about 4 minutes.
- Finally add in your Quinoa and mix well. Taste – add salt as desired and/or more soy sauce.
- Remove the pot from heat and let it cool enough to handle in your wraps.
- Spoon mixture into lettuce, add a few walnuts wrap up and serve warm.
- Can be wrapped and stored for leftovers.