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Recipe: Thai-inspired Prawn & Noodle Soup

July 2, 2016
thai prawn soup in pan

I’m not sure about you but the snap in weather has me much hungrier & also craving warm, nutrient dense foods. Thai has long been one of my favourite cuisines however since reducing my sugar intake to next to nothing it’s pretty challenging to enjoy this food out. I’m not one for giving up on things I enjoy so I embraced the challenge to make a Thai soup full of flavour & free of any nasties. It’s jam-packed with flavour, easy to make & oh-so satisfying to enjoy knowing it’s good for you.

Thai soup served

Serves 6

200g Thin brown rice noodles
500g Local green prawns (you could also use chicken, fish or other meat)
400ml Coconut milk
2 cups Stock (preferably home made but any type you have in the pantry)
Thai Basil
1 Green chilli
2 tbsp Tamari
2 tbsp Fish sauce
1 tbsp Natural peanut butter
2 cloves Garlic, finely diced
3 Shallots, sliced thinly
4cm Ginger, grated
3 Lime leaves, stalk removed & thinly sliced
1/2 tsp Ground cumin
1/2 tsp Turmeric
1/2 tsp Cayenne Pepper
1/2-1 tbsp Harissa paste (depending on how spicy you like)
1 lime
1 Red capsicum
2 handfuls Snow Peas
3-4 bunches Bok Choy
2-3 bunches Gai Lan
1 tbsp Peanut or coconut oil

Heat the oil on medium temperature & saute shallots & garlic for 2-3 minutes. Add coconut milk, chilli, tamari, fish sauce, peanut butter, ginger, lime leaves, cumin, turmeric, cayenne pepper, harissa & lime juice, cover & simmer for approximately 5 minutes.

Add the capsicum & snow peas to the pan along with stock, coriander & basil. If you enjoy the flavour of these herbs be generous & use at least a couple of tablespoons but if they’re not your favourites adjust accordingly. Simmer for 10-12 minutes, stirring every few minutes.

Rinse the prawns well & then place in the pan. Add the greens & simmer for another 5 minutes, stirring a couple of times. Meanwhile place the brown rice noodles in a large bowl & cover with boiling water for 2-3 minutes or until cooked, then rinse under cold water.

You can either add the noodles to the pan just as you serve or distribute amongst bowls & then top with the prawn soup. Serve hot & garnished with extra basil & coriander.


M x

Ingredient of the Week: Activated Nuts & Seeds

June 28, 2016
Activated Nuts & Seeds

What is it? Activated nuts & seeds are soaked to start the sprouting & germination process & then dehydrated at low temperatures.

Benefits: Activating nuts & seeds allows your body to maximise the vitamins & minerals in the food & helps digest them more easily. Raw nuts & seeds contain large amounts of enzyme inhibitors that interfere with the absorption of the various & wonderful vitamins & minerals in these foods, when you activate them the inhibitors are neutralised & your body can soak up all the benefits of the nuts & seeds.

Fun fact: Activated almonds taste just like roasted almonds (maybe even better) but with added nutritional benefits!

How to: Place your nuts & seeds in a bowl, cover with water (preferably filtered) & a tsp of salt & leave to soak for 12 or more hours. Once soaked rinse the nuts & seeds thoroughly under running water and then remove excess water. Place the nuts on baking trays and dry in an oven at less than 50 degrees for 4-8 hours depending on the type of nut or seed.

Ingredient of the Week: Cauliflower

June 2, 2016

What is it? Cauliflower is a vegetable in the Brassica oleracea family. It’s a great source of vitamin c, vitamin k, folate & fibre, amongst many other great nutrients. It’s also in season in Australia now!

Benefits: Cauliflower is linked to anti-inflammatory benefits, it contains high antioxidants & supports our natural detox system.

Interesting fact: Cauliflower is one of two vegetables that is actually a flower!

How to: Cauliflower is a really versatile vegetable. It’s delicious roasted, steamed, mashed, pickled. It’s a great side dish, inclusion in soup, substitute for mash potato or even rice.