Thai Coconut Chicken Soup

This recipe comes from Cuisine Tonight: Cuisine Lite, a magazine my Mom picked up somewhere. This soup is delicious and very quick and easy to throw together. It is one we both highly recommend. I hope you enjoy!

Thai Coconut Chicken Soup
Prep time: 5-10 minutes
Cook time: 25-30 minutes
Serves: 4

2 tsp olive oil or vegetable oil
1 Tbsp minced red chile, plus more sliced for garnish if desired
2 tsp minced garlic
1 bunch baby bok choy, chopped (separate stems and leaves)
4 cups chicken broth (low-sodium preferred)
1 can coconut milk (light preferred)
2 tsp curry powder
4 oz. wide rice noodles
10 oz. boneless, skinless chicken breast, sliced thin
1/4 cup minced fresh cilantro
2 Tbsp lime juice
1/4 tsp salt
1/4 tsp black pepper

Heat oil in large saucepan. Add 1 tbsp chile pepper, garlic, and bok choy stems. Sauté until fragrant, about 5 minutes. Stir in 1/2 cup broth, scraping up any browned bits on bottom of pan. Add remaining broth, coconut milk, and curry powder; bring to a simmer. Stir in noodles and cook until softened, about 3 minutes. Stir in bok choy leaves, and chicken. Simmer until chicken is cooked through, about 5 minutes.

Remove soup from heat, and add lime juice and cilantro. Season to taste with salt and pepper; garnish with slices of remaining chili pepper, lime wedges, and serve hot.

Nutritional Information, per serving: 325 cal, 9g fat (6g saturated fat, 2g mono, 1g poly), 46mg cholesterol, 499mg sodium, 30g carb (2g fiber, 3g total sugars), 22g protein, 1mg iron, 21mg calcium.

thai coconut curry soup


Plum-Blueberry Cobbler with Coconut Dumplings

This recipe is late in coming, as I made it over a month ago, and so I apologize to those who ate some and have been patiently waiting for the recipe! This was hands down one of the best desserts I have had in a while, and was a definite crowd pleaser. I hope you enjoy as much as we all did!

Plum-Blueberry Cobbler with Coconut Dumplings
Prep time: 10-15 minutes
Bake time: 40-50 minutes
Bake temp: 375F
Serves: 6 to 8

1 14oz can coconut milk
2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 large egg + 1 large egg yolk
1/2 cup unsalted butter or margarine
1/4 cup shredded sweetened coconut

5 to 6 ripe plums, pitted and cut into chunks
3/4 cup granulated sugar (brown could work as well)
2 tbsp cornstarch
1 tbsp water
1/4 tsp salt
2 cups fresh blueberries
2 tbsp rum

Preheat oven to 375 F.

In a large saucepan, boil the coconut milk over medium heat, stirring occasionally, until reduced to 3/4 cup (approx. 15 minutes). Set aside to cool completely.

In a large bowl, mix flour, sugar, baking powder and salt until well blended.

In another bowl, combine coconut milk, egg, and egg yolk until well blended. Add the coconut mixture to the flour mixture and gently fold together with spatula. Set aside in fridge while you prepare the filling.

Toss the plums with the sugar and salt in a large bowl. In a large saucepan, melt the butter over medium-low heat. Add the plums, and cook, stirring until the fruit begins to give off some juice and the liquid is boiling. Combine the cornstarch and water to make slurry, and then slowly add to plum mixture in pot. Stir until liquid has thickened. Add the blueberries and rum, and stir until blueberries are hot. Remove from heat.

Spread the fruit mixture into an oven-safe casserole dish in an even layer. Using a large spoon, drop the coconut topping randomly onto the filling in lumps, until the fruit is covered.

Bake until the filling is bubbling and the coconut dumplings are golden-brown, about 40 to 50 minutes. Sprinkle with shredded coconut, and let sit at least 30 minutes to cool and to let the filling settle before serving. Serve alone or with vanilla ice cream.

Don’t sprinkle the shredded coconut until after it is done baking, otherwise it will burn!

The original recipe came from a magazine, Fine Cooking. Click here. Please note the original calls for pluots, a fruit that is half plum and half apricot. I opted for just plums. 

plum blueberry cobbler


Orange Carrot Muffins

If you’ve never had an orange carrot muffin from Tim Horton’s, you are missing out. I have recently become obsessed with these muffins, so of course I had to try baking them at home. It took a while to find a good recipe, but I am really pleased with how these turned out. And I have convinced myself that they are a little bit healthy too. Hope you enjoy as much as we have been!

Orange Carrot Muffins
Bake temp: 400F
Bake time: 18-20 minutes
Yields 1 dozen muffins

1 3/4 cup whole wheat flour
1/2 cup quick-cook oatmeal
1 cup packed brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp orange zest (one large naval orange)
3/4 cup orange juice (one large naval orange)
1 cup grated carrot
1/2 cup shredded sweet coconut
1 egg
1/4 cup vegetable or canola oil

Sift dry ingredients together, add wet ingredients and mix thoroughly. If batter is too dry, add a touch of water. Fill a greased or lined muffin tin with batter, half  to two-thirds full. Bake in oven at 400F for approx 18-20 minutes until a toothpick comes out clean. Let cool and enjoy!

Peanut Butter Oatmeal Chocolate Chip Cookies, aka Erin’s Go To Cookie

This has got to be one of my favourite cookies. It comes from a cookbook called The Happy Baker, which is full of delicious recipes and funny stories about dating and heartbreak. This cookie recipe combines my three favourite cookies – peanut butter, oatmeal, and chocolate chip. And there’s coconut! I hope these become your Go To cookie as well as mine. 

Peanut Butter Oatmeal Chocolate Chip Cookies, aka Erin’s Go To Cookie
Bake temp: 375F
Bake time: 10-12 minutes

1/2 cup sugar
1/2 cup brown sugar
1/2 cup margarine, soft
1/2 cup peanut butter
1 tsp vanilla
1 egg
3/4 cup flour
3/4 cup quick cooking oats
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
1/2 cup shredded coconut

In a large bowl, combine sugars and butter, beat until light and fluffy. Add peanut butter, vanilla, and egg; mix well. Stir in flour, oatmeal, baking soda, and salt. Add chocolate chips and coconut. Drop by tablespoonfuls onto a greased or lined cookie sheet, approx. 2 inches apart. Flatten slightly with fingers. Bake for 10 to 12 minutes at 375F until golden brown. Let cool on wire racks. Enjoy, and try not to eat them all at once!

The original recipe can be found on page 56 of The Happy Baker: A Dater’s Guide to Emotional Baking by Erin Bolger. 

Salmon in Coconut Ginger Sauce

This was a fun experiment for us, and it turned out amazing! So much so in fact that I took the leftovers into work to share. The best parts? This dish can be served two ways – as dinner or as an appetizer. And it’s pretty easy to prepare. Enjoy!

Salmon in Coconut Ginger Sauce – dinner
Prep time: 10 minutes
Cook time: 20 minutes
Serves 2-4

2-4 salmon fillets
8 tsp soy sauce

1 tbsp oil
2 tsp fresh shallots, chopped
2 tsp fresh ginger, grated
1 cup coconut milk
2 tbsp soy sauce
2 tbsp brown sugar
1 tbsp lime juice
1 tsp lime zest
2 tbsp fresh basil, chopped

Marinate salmon in soy sauce for 1 hour in fridge. Transfer to oven-safe dish, pour soy sauce marinade over fish, and bake for 15-20 minutes at 375F, or until salmon is cooked.

Meanwhile, prepare sauce. Fry shallots and ginger in oil over medium heat until soft and translucent. Add coconut milk, and bring almost to a boil (over medium heat). Add soy sauce, sugar, lime juice, zest, and basil. Makes approx. 1.5 cups of sauce.

Serve salmon with rice, pour sauce over both and serve. Add fresh basil leaf as garnish if desired.


Salmon Wraps with Coconut Ginger Sauce – appetizer
Prep time: 20 minutes
Cook time: 10 minutes
Serves: 10

5 salmon fillets
5 tsp soy sauce
package of rice paper wraps*
fresh basil leaves
fresh ginger, grated

Coconut Ginger sauce (recipe above)

Slice salmon fillets into squares, approx. 2″x2″ (1″ thick). Marinate in soy sauce for 1 hour in fridge.

Fill a wide shallow pan with water, and heat over medium heat. Keep water just hot enough to have some steam but not boiling.

Now comes the fun part. Tear apart your basil leaves, and set them aside in a dish. Grate your ginger, and set it in another dish to the side. Now, take a rice paper wrap, and put it into the warm water. Make sure it gets fully submerged and doesn’t curl up along the edges. Soak for 1-2 minutes until soft. LIft from water with tongs, and let excess water drip from wrapper. Unfold and lay flat on a cutting board. Cut wrapper in half (if the wrappers are large – if they are small, no need). Place a piece of basil in the center. Add some fresh ginger. Top with a piece of salmon. Fold the wrapper over the salmon, and set aside to cook. Repeat until you’ve used all the salmon.

To cook, heat 2 tbsp oil in a large pot. Carefully place salmon wraps into oil and cook over medium heat for 2-3 minutes. Carefully flip wrappers and cook on the other side for additional 2 minutes. If you’re talented enough, use your tongs to briefly fry the sides of the wrapper for 30 seconds each side. Lift from oil, let excess oil drain off, and transfer to serving plate. Repeat until all wrappers are cooked. (You can try using a deep fryer to cook these as well – I have not yet tried.)

Stick with toothpicks, and serve with Coconut Ginger sauce.

*rice paper wrappers can be found in the Asian or Ethnic aisle of most grocery stores, or in any local Asian or Ethnic grocery store. For anyone in Calgary, I recommend T&T Market on Harvest Hills Blvd.

This recipe came from New Thai Cusine by Nathan Hyam, with some modifications.