Thai Curry Soup

Thai Curry Soup

Thai Curry Soup

Make your own curry paste or use shop bought. Add rice stick noodles to add some bulk to the soup if you desire. Garnish with sliced red chilli and fresh coriander.

Serves 4

3 cups chicken stock (salt reduced)

1 lemongrass stalk, cut into 4 pieces and smashed

1 garlic clove, peeled and smashed

1 inch piece ginger, peeled and cut into large slices

6 coriander stems + more for garnish

1 boneless skinless chicken breast or 200g firm tofu cut into cubes

150g mushrooms


1 tablespoon coconut oil

3 shallots, peeled and thinly sliced

1 tablespoon red curry paste

1 large handful green beans, topped, tailed and cut into 2 cm pieces

1 cup coconut milk

juice of 1 lime + 1 lime to serve

1 tablespoon light soy sauce

1 teaspoon coconut palm sugar

  1. Put the chicken stock, lemongrass, garlic clove, ginger, coriander, chicken breast (or tofu) and large pinch of salt in medium saucepan. If the liquid doesnโ€™t cover the chicken, switch to a smaller saucepan or add more water. Bring to a boil; turn off the heat, cover and let sit for 20 minutes, or until cooked through.
  2. Remove the chicken, shred, and reserve the poaching liquid.
  3. In a separate saucepan, heat 1 tablespoon coconut oil over medium heat. Add sliced shallots, and sautรฉ until soft and beginning to brown, about 5 minutes.
  4. Add the curry paste, and sautรฉ for one minute to cook a bit.
  5. Use a sieve to strain the chicken poaching liquid into the shallot/curry paste mixture and allow to simmer gently. Add rice stick noodles here if you are including.
  6. Add coconut milk, shredded chicken, beans, mushrooms, lime juice, soy and palm sugar to the soup.
  7. Taste for seasoning, garnish with coriander and serve with extra lime on the side.

1 serving

Cals 301; total fat 22.1g; total carbs 13.2g; protein 15.2g; sodium 1176mg; cholesteral 32mg; potassium 470mg; dietary fiber 2.9g; sugars 4.7g

Zucchini & Sweetcorn Fritters

Zucchini & Sweetcorn Fritters


You can be as creative or boring as you want with this recipe.

Substitute any vegetables and spices you don’t want or have available with something else that will taste good!

Great for breakfast and brunch, I cooked them for my girlfriends and served with a range of yummy foods shown below.


1 cup flour

1 tsp baking powder

2 eggs

1/2 cup milk

1 red onion (finely diced)

2 grated zucchini (grated)

1 tin sweet corn kernels

1 pkt halloumi (half in mixture, half to serve with)

1/2 bunch corriander (finely chopped, stems and all)

half a small red chilli (no seeds)

1/2 tsp smoked paprika

salt & pepper

1/2 cup of vege oil



You can take the easy road and put all of theย  ingredients in a blender and be done with your mixture.

However, I prefer to dice everything up…this gives your fritters more texture.

Mix together flour, baking powder, milk and eggs

Dice up half the halloumi and add to mixture

Add in all other finely diced and grated ingredients

Mix in spice, season well with salt and pepper

Heat some of the oil in a frying pan

About a tablespoon of mixture makes a good sized fritter

Shallow-fry for 1-2 minutes each side or until golden and cooked through

Transfer to a plate lined with paper towel

Serving suggestions

I served with bacon & avocado salsa, cream cheese & smoked salmon and halloumi


You can replace the milk with buttermilk and the halloumi with feta or another delicious cheese.

You could make gluten free by using a different flour

Use different fresh herbs that you have available – thyme, parsley etc

And be creative with using a different spice if you do not have smoked paprika in the cupboard

Its all about the flavour with these fritters