To ‘ease’ myself back into blogging, I have created ‘Foodie Friday’. Since starting a desk job I have started snacking, a lot! And it doesn’t help that my office supplies free chocolate and crisps, where is the Jamie Oliver police?!
Anyway long story short, I’ve started going to the gym a lot more than I used to at uni and I’ve started eating relatively (I say relatively, everything is about moderation, yes I follow a healthy diet but I also allow times to treat myself and I also know when treating myself becomes too often!) healthily. My main food inspiration has been food and lifestyle blogger Madeleine Shaw – her amazing book ‘Get The Glow‘ has become my food bible and her website is truly amazing as well. So today I am sharing with you one of my favourite recipes which comes straight from her website, you can read her version of the recipe here, mine is below and I’ve added some extra ingredients and changed it up ever so slightly.
Ingredients (Serves 2)
- 1 tbsp of coconut oil
- 2 carrots
- 1 x 400ml can of coconut milk
- 200ml of vegetable stock (chicken or fish)
- 1 red chilli
- 1 handful of fresh coriander
- 200g of prawns
- 1 tbsp of fresh grated ginger
- 2 tbsp of green thai curry paste
- 1 courgette
- 3 spring onions
- handful of tenderstem broccoli
- handful of babycorn
- 4 pak choi leaves
Firstly grate some ginger onto the prawns and let them marinate for about 5/7 minutes
Grate the carrots, and chop the chilli, coriander, spring onions and all the other vegetables…
Heat the coconut oil in a pot add the curry paste and fry for 30 seconds, add in the carrot and stir for another 30 seconds then pour in the coconut milk and stock. Let this cook for 5 minutes on a simmer.
Finally, spirulize the courgettes then throw them into the soup along with the chilli and prawns, Cook for 4 minutes then serve with fresh coriander.
And voila! That is it :) I have done this soup using Red Thai Paste as well and it was just as delicious.