Spicy Thai Chicken Soup

I’ve always appreciated the Thai cuisine. It often has quick, easy and healthy meals. And I like to spice things up! Although I’ve noticed that ‘spicy’ is a relative term. I figured that out in Thailand. This soup is my own interpretation of the Tom Kha Gai soup, or as I like to call it ‘My Soul in a Bowl’. For a healthy evening meal or as a tasty lunch!

You’ll need the following ingredients for 3-4 persons:

  • 2 tbsp. sesame oil;
  • 1 onion
  • 1 garlic clove;
  • 2 boneless chicken breasts;
  • 1/2 teaspoon hot paprika powder;
  • 1/2 teaspoon nutmeg;
  • 1 l of chicken broth;
  • 1 (or 2) tbsp Thai green curry paste;
  • 1 stalk of fresh lemongrass (sereh);
  • 200 ml coconut milk (and a bit more);
  • A mix of fresh vegetables incl. cabbage, bean sprouts, leek & sugar snaps;
  • 1 sliced red chili pepper;
  • 150 gr. ramen noodles;
  • salt;
  • freshly ground black pepper;
  • fresh coriander leaves;
  • big sauce pan.

Start with slicing the chicken breasts and season it with the hot paprika powder and nutmeg. Heat up the sesame oil in the pan. Chop and sauté the onion. Add the minced garlic, and, when it’s nicely fried, the chicken slices. I like the taste of baked chicken with a golden crust, therefore I prefer to bake the chicken instead of cooking it in the soup. It adds a whole another dimension to the taste! Keep stirring until the chicken slices are golden brown. Then add the chicken broth and the green curry paste (start with 1 tbsp, you can always add some more after you’ve tasted it). Stir it well until the paste has dissolved. Add the crushed lemongrass stalk and coconut milk, and let the soup simmer for 5-10 minutes. Add the vegetables at the last moment, this way it keeps a crunchy bite. If the soup’s already hot enough, just add the sliced chili pepper and leave out the seeds. Those little suckers put the ‘Y’ in SPICY and will make you sweat! Add some salt and pepper according to your own taste. Don’t forget to take the lemongrass out right before serving. If possible, place the uncooked noodles in the bowl and pour in the soup. The noodles will be done within 2 minutes. However, you can always add them to the soup in the pan. And last but not least, serve the soup with a bit of chopped fresh coriander for the finishing touch.

TIP: If it’s turned out too hot, add a tad more coconut milk since that softens the spicy edge.

Try to experiment and add spices like ground turmeric, cumin, curry powder, basil leaves, fresh lime juice, fish sauce, palm sugar, galangal or ginger, just as you like and create your own Thai ‘soul in a bowl’!




Hallelujah! TGIF! Although I’m thankful for any given day of course.

Whatever it is that you’re going to fill your weekend with, make sure you:


With some of those ‘DO’s’ I didn’t wait until the weekend, because some things just shouldn’t be put off.

Go ahead, have fun, go a little crazy and live a little!

Have a fantastic weekend!



Disclaimer: No refunds. It says ‘regret nothing’. I rest my case ; )

Summery Melon Salad

I have a passion for food. I’m a real Foodie Lover. I love to talk about food, to cook & bake and to eat it too! I not only eat to live, but I live to eat. And since I love talking and spreading ideas about this passion, I will publish some of my favorite recipes here.
A few weeks ago I was meeting up with  a friend. We were supposed to have lunch at her place, but the supermarket was closed and she didn’t have a lot of variety of food choices to offer. Since I was in the mood to experiment a bit I took a look at my fridge and had put together a salad made out of these ingredients I just happened to have! It was delicious, and I’d love to share it with you:
  • 1/2 galia melon
  • 75 gr mache
  • 1/2 red pepper
  • 8 sun dried tomatoes
  • 50 gr creamy goat cheese
  • 25 gr pecan nuts
  • Pinch of salt
  • 25 gr sugar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1/2 lime
Start with the dressing: mix the honey, mustard and the juice of fresh lime together. Throw away the seeds and scoop out the melon. Then, put the mache in a bowl. Add the melon, the chopped up pepper, the sliced up sun dried tomatoes and the crumbled goat cheese. Meanwhile, roast the pecan nuts. When they’re nicely brown and roasted, add the sugar, a pinch of salt and when they’re caramelised toss them over the salad. Complete the salad with the dressing. Here’s to getting in touch with the summer vibes!


‘Follow your guts’ just says it all. It’s about following your intuition, your heart, your inner voice as you will. It’s about daring, dreaming and imagining. It’s about pursuing your passion, while standing in the midst of your life. Seeing possibilities and creating opportunities. Appreciating others and accepting differences. It’s about inspiring people, thinking extraordinary and shining bright by being you.

‘Remember that wherever your heart is, there you will find your treasure. You’ve got to find the treasure, so that everything you have learned along the way can make sense’ – The Alchemist.

Throughout this blog I’m taking on the challenge of following my gut and envisioning my life, while sharing different aspects of it.