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Coconut Thai Soup


  • 5 garlic cloves, chopped
  • 3 shallots, chopped
  • 1 cup of coconut cream
  • 1 tsp of red curry paste
  • 2 stems of lemon grass
  • 4 pepper corns
  • 2/3 cup of coconut milk
  • 2/3 cup of chicken stock
  • 1 small red hot pepper, cleaned and chopped
  • 3 tbsp of fresh coriander, chopped
  • 1 tsp of brown sugar
  • 2 tbsp of fresh galangal, chopped
  • 7 lime leaves
  • 2 tbsp of lime juice
  • 2 tbsp of fish sauce
  • 4 chicken breasts, boneless, skinless and cut into small and thin strips


  1. Add the curry paste, lemon grass, shallots and peppercorns to a food processor.
  2. Blend the ingredients well.
  3. Bring the coconut cream to a boil in a wok.
  4. Add the processed ingredients and simmer for 5 minutes.
  5. Add the coconut milk and chicken stock.
  6. Bring the ingredients to a boil and add the galangal and lime leaves.
  7. Reduce the heat. Simmer for 5 minutes.
  8. Add the chicken and simmer on low for 5- 8minutes.
  9. Add the lime juice, coriander, fish sauce and sugar.

Serves: 4 persons




Onion and Parsnip Soup


  • 3 tbsp of butter
  • 2 1/2 tbsp of brown sugar
  • 2 large onions, sliced thinly
  • 3/4 cup of dry white wine
  • 2 1/2 parsnips, peeled and chopped thinly
  • 1/4 cup of heavy cream
  • 1 1/2 liters of vegetable stock


  1. Add the butter onions and sugar in a pan and simmer on a low heat for 10 minutes.
  2. Add the parsnips and wine and simmer for another 20 minutes.
  3. Add the vegetable stock and simmer the soup for another 10 minutes.
  4. Allow the soup to cool before adding it to a food processor and processing it on high until the ingredients are well blended.
  5. Drizzle and sprinkle the cream and thyme as a garnish on top of the soup.

Serves: 4 persons

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