Tag: Meal Prep

Meat Free Salad with Falafel and Red Pesto

Meat Free Salad with Falafel and Red Pesto

Before focusing on the salad… My dear boyfriend thought falafels had meat in them (!!!!!) I am still chocked because of above, but either way now he knows better. Honestly, I never thought I would enjoy a completely meat free meal, but falafels are growing […]

Öland Wheat Breakfast Bread

Öland Wheat Breakfast Bread

Simple. Delicious. Filling. Carbs. Breakfast. Lunch. Anytime. Anywhere. This is another twist/version of my best overnight buns. You had me at breakfast! I have not posted a whole lot of bread recipes on this site, but I actually bake bread every weekend. We love waking […]

The Best Red Curry Chicken Thai Soup

The Best Red Curry Chicken Thai Soup

Thai food rocks!

We are usually not massive soup fans in our home, but for Thai food we seem to make an exception. This Thai-inspired soup feels more like a “dish”, and not so much like a tradition soup. The chunks of chicken and vegetables make it filling, and the amount of flavour present is indescribable. I got almost all my inspiration from Julie Bruun‘s recipe. Her site is amazing to say the least. This soup is perfect any season or any day. Below recipe is enough for 4 people.

The Goodies:

  • 4 carrots
  • 2 leeks
  • 1 red onion
  • 4 garlic cloves
  • 1 red bell pepper
  • 5 cm chunk fresh ginger
  • 1 can of bamboo shoots
  • 650 g chicken breast
  • 4 – 6 dl chicken broth
  • 2 cans of coconut milk
  • 5 tsp red curry paste
  • 4 tbsp yellow curry
  • 6 tbsp soy sauce
  • 4 tbsp fish sauce
  • 2 tbsp muscovado sugar (can be left out)
  • Salt
  • Your preference of noodles

The How:

  1. Chop onion and carrots roughly and blend them to desired size.
  2. Using a garlic presser, press into the above mixture
  3. Chop the bell pepper and the leek in bite size pieces
  4. Drain your bamboo shoots
  5. You have now prepared all your vegetables – store them on a plate together
  6. Cut chicken into pieces
  7. Combine olive oil, red curry paste, and yellow curry on a pan (use either a big wok or a big pot/pan)
  8. Once hot, add the chicken and let it fry until it has taken colour
  9. Set aside the chicken and add your vegetables to the pan
  10. Mix the vegetables with the chicken and let it stir for 5 minutes
  11. Add your coconut milk and broth and let it heat up
  12. Add soy sauce, fish sauce, salt, and sugar (you can vary the amount of these and try the soup as you go to ensure your optimal flavour)
  13. Leave to simmer for 15-30 minutes
  14. While the soup simmers make noodles to fit 1-4 people in a separate pot
  15. Serve once soup and noodles are ready 🙂

I truly hope you enjoy this dish as much as we did. You can easily store it in the fridge for 2-3 days in an airtight container, and as such this meal can last you more than 1 day.




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Squashgetti Bolognese Made Easy

Squashgetti Bolognese Made Easy

LCHF is one of the trending diet fads to follow these days. It intrigues me. I do not necessarily believe in this style of eating nor living, but on occasion I enjoy cutting down on “bad” starch (if there is such a thing in reality). Squashgetti […]