Tom Kha Gai (Thai Coconut Chicken Soup)

My husband and I actually were given this recipe at a cooking class in Thailand. I always order this when we have Thai food and its so easy to make at home as well.




Chicken, sliced   100   gr.  3.5oz

Straw Mushroom   20   gr.   3/4oz

Shallot, whole   10   gr.   1/3 oz

Galangal, sliced   10   gr.   1/3 oz

Lemongrass, stalk   10   gr.   1/3oz

Fresh Turmeric   5   gr.   1/6oz

Chili, crushed   5   gr.   1/6oz

Chicken Stock   100   gr.   3.5oz

Coconut Milk   100   gr.   3.5oz

Lemon Juice   2   tsp.

Fish Sauce   2   tsp.

Kaffir Lime Leaves   5   gr.

Coriander Leaves


1. Heat the chicken stock until boil, then add coconut milk until boil again, it takes about 3 minutes.

2. Add the straw mushroom, lemon grass, shallot, gaiangal and fresh turmeric.

3. When the stock boils, add the chicken.

4. When the stock comes to a boil again, remove the pot from the heat and then stir in lemon juice, fish sauce, chili, kaffir lime leaves and top with coriander leaves.


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Potato and Bacon Soup

This is so good. It’s filling enough to be a meal …




2 tablespoons butter

4 medium potatoes

2 cups chicken broth

1 cup milk

1 cup cheese

Saute onion and bacon in pan with butter until soft. Add potatoes and broth. Bring to a boil, reduce heat to simmer and simmer for 15 mins or until potatoes are cooked. Stir in milk and cheese and heat gently. Puree if desired.

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Thai Style Pumpkin Soup

I don’t particularly like soup and especially not pumpkin soup but this is delicious. It’s worth the extra effort to make the pesto as t really sets off the flavour of the soup.

Thai Style Pumpkin Soup

2 bunches coriander/cilantro

zest and juice of 1 lemon

2 garlic cloves

1/3 cup olive oil

1 chopped onion

2 teaspoons grated ginger

1 tablespoon red curry paste

1 butternut pumpkin

2 cups vegie stock

200ml/6oz coconut milk

To make coriander pesto – process coriander, lemon zest, lemon juice  and garlic in food processor. Slowly add 3 tablespoons of olive oil. If needed add warm water to get right consistency

Heat remaining oil (1 tablespoon) in a large pan over medium heat. Add onion and stir for 1 minute. Add ginger and curry paste and stir for 1 minute. Add pumpkin and stock, bring to the boil and then for 15 mins or until pumpkin is cooked. Cool slightly then blend until smooth. Add coconut milk  and warm though.

Serve topped with a spoonful of pesto.

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Chicken Roll-Ups

I love this recipe … not sure where it came from, sorry !

Chicken Roll-ups

Cut chicken breasts or tenders into thin strips (5-7cm wide and the length of the breast or tender). Pound them out to make them thin and even.
Place strips of ham and cheese along the length of the chicken and roll them up, holding in place with a toothpick.
Dip the rolls in egg and then breadcrumbs and bake in a pan (without the rolls touching) on 180C/350F until no longer pink, usually about 30 mins.

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We just tried this recipe today and the dough came out perfectly. Slightly tricky to get on to the tray in the exact cutter shape but very simple otherwise.

175g (6oz) flour

1 1/2 teaspoons bicarb soda

1 teaspoon ground ginger

1/2 teaspoon cinnamon

50g (2oz) butter

1 egg

85g (3oz) soft brown sugar

1 1/2 tablespoons golden syrup (I substituted maple syrup)

1/2 tablespoons treacle

Mix together flour, soda, spices in a large bowl. Rub in butter until the mixture resembles breadcrumbs.

In a separate bowl mix together egg, sugar, syrup, treacle.

Pour the liquid into the flour mixture and stir to combine.

Knead with a little flour until smooth.

Wrap in clingfilm and refrigerate for 10 mins.

Roll out until 5mm thick. Using cutters, cut out shapes and carefully transfer to greased or lined baking trays.

Bake for 6-8 mins at 190C/375F or until golden.

Allow to cool on a wire rack.

Decorate if desired.

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Pikelets (Mini Pancakes)

Pikelets (from Australian Women’s Weekly Babies and Toddlers Good Food)

1 cup self-raising flour

2 tablespoons caster (extra fine) sugar

1 egg

3/4 cup milk

Combine flour and sugar in a bowl, gradually whisk in egg and add enough milk to make a smooth batter.

Drop spoonfuls into a hot pan and cook until bubbles appear, then flip and brown on the other side.

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Grated Carrot Salad

Grated Carrot Salad (adapted from Family Circle Recipe Encyclopedia)

3 large carrots

1 small cucumber

1 tablespoon lemon juice

1/2 teaspoon ground ginger

1 tablespoon honey

1 teaspoon ground cinnamon

30ml olive oil

handful flaked almons

Peel and grate carrots. Cube cucumber and combine with carrot.

Combine lemon juice, honey, spices, olive oil and whisk until well mixed.

Lightly toast almonds

Just before serving combine all ingredients.

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