Green Curry Fish Soup


Date Published: Feb 16th, 2022 | Last Updated: Feb 16th, 2022
Author: Abby |Category: mains, soups, vegetarian, easy, healthy, low-cal
Serves: 6-8 (1 large pot) | Prep time: 20mins | Cook time: 45mins

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I love a good Thai green curry but making the curry paste from scratch is always time-consuming since there are so many ingredients involved, however the end result is ALWAYS worth it so I always make a big batch of it and keep it stored in a large ice cube tray in the freezer. I freeze them in 1/4 cup portions so it’s easy for me to measure out and defrost when I need it. Since I always make a large amount, I’m constantly looking for new creative ways to use it. This recipe uses my homemade Thai green curry paste. It’s so easy and quick to whip up a large pot with enough portions to pack for lunch for the week!

Homemade Curry Paste vs Pre-made curry paste in a can?

I will always choose a homemade curry paste over one that comes in a can. The flavours of a homemade paste is so much fresher and more pungent compared to one in a can. You’ll find that in many recipes that use a canned paste, you always have to add aromatics to it such as ginger, garlic, or galangal to “freshen” it up and bring out the flavours of the paste first before you add in your main ingredients, however when you use a homemade paste, you don’t need to add in anything extra. You can just start sautéing it in the pan and add in your veg, protein…etc. Although it’s more time consuming to make the paste at the start, I found that it ended up saving me so much more time when I’m trying to whip up something quick.

A Healthy Green Curry?

Nearly all Thai green curries use coconut milk in the recipe which has a high saturated fat content – something I try to avoid as much as possible due to high cholesterol running in the family. Don’t get me wrong, I LOVE a good Thai curry with the creamy coconut flavour, however for the sake of my health I’ve experimented with alternatives to make it healthier and still satisfy my green curry cravings. This recipe uses soy milk or oat milk as the replacement which is low in calories, no saturated fats, and overall healthier! You don’t get the coconuttiness however the flavours of the green curry still shine through.

A great recipe to clean out the fridge!

The vegetables I’ve chosen in this recipe are the common veg I usually have in the fridge but feel free to change it up to whatever you like. I’ve thrown in leftover cabbage, carrots, potatoes…etc. I’ve also chosen fish as the protein for this soup due to health reasons, but you can easily substitute with chicken, beef, pork, or even no protein at all and keep it vegetarian.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1/2 cup homemade green curry paste
  • 4 cups (1L) unsweetened soy milk or oat milk
  • 4 cups (1L) chicken stock or vegetable stock
  • 2 chicken stock cubes (concentration of 1 cube = 1 cup)
  • Vegetables: *feel free to substitute with whatever vegetables you like*
    • Butternut pumpkin – 2 cups
    • 1-2 zucchinis, diced
    • 1 roasted eggplant, diced
    • 1 can bamboo shoot slices
  • 600g white fish fillets (~3 fillets) (ie barramundi, ling fish or any white fish that won’t disintegrate easily in a soup)
  • 2-4 Tbsps fish sauce to taste

Directions:

Sauté the green curry paste in a pot with a drizzle of olive oil over MED heat until the paste dries out a bit and turns slightly brown.

Add in the soy milk, chicken stock, and chicken stock cubes. Mix it around and bring the heat up to HIGH until the liquid boils, then turn it back down to LOW-MED. Make sure there are no clumps of curry paste.

Add in the pumpkin and zucchinis. Let the soup simmer with the lid on until the pumpkin is cooked, then add in the roasted eggplant, bamboo shoots and fish.

Let the soup come to a boil again and turn the heat off once the fish is cooked. Add fish sauce to taste. Serve!

Summarized Recipe:

Green Curry Fish Soup

Date Published: Feb 16th, 2022 | Last Updated: Feb 16th, 2022
Author:
Abby | Category: mains, soups, vegetarian, easy, healthy, low-cal
Serves:
6-8 (1 large pot) | Prep time: 20mins | Cook time: 45mins

Ingredients:

  • 1/2 cup homemade green curry paste
  • 4 cups (1L) unsweetened soy milk or oat milk
  • 4 cups (1L) chicken stock or vegetable stock
  • 2 chicken stock cubes (concentration of 1 cube = 1 cup)
  • Vegetables: *feel free to substitute with whatever vegetables you like*
    • Butternut pumpkin – 2 cups
    • 1-2 zucchinis, diced
    • 1 roasted eggplant, diced
    • 1 can bamboo shoot slices
  • 600g white fish fillets (~3 fillets) (ie barramundi, ling fish or any white fish that won’t disintegrate easily in a soup)
  • 2-4 Tbsps fish sauce to taste

Directions:

  1. Sauté the green curry paste in a pot with a drizzle of olive oil over MED heat until the paste dries out a bit and turns slightly brown.
  2. Add in the soy milk, chicken stock, and chicken stock cubes. Mix it around and bring the heat up to HIGH until the liquid boils, then turn it back down to LOW-MED. Make sure there are no clumps of curry paste.
  3. Add in the pumpkin and zucchinis. Let the soup simmer until the pumpkin is cooked, then add in the roasted eggplant, bamboo shoots and fish. Let the soup come to a boil again and turn the heat off once the fish is cooked. Add fish sauce to taste. Serve!

Healthy Fudgy Red Bean Brownies


Date Published: Feb 16th, 2022 | Last Updated: Feb 16th, 2022
Author: Abby |Category: dessert, healthy, low-cal, Asian, easy
Serves: 6-8 | Prep time: 1hr | Cook time: 30 mins

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These guilt-free brownies are rich, dense, flourless, butter-free, and sugar-free. They’re naturally sweetened with dates and are a healthy alternative to regular brownies. Best of all, they’re so easy to make and there aren’t many ingredients involved. I will admit that I’d still choose a regular buttery brownie over this healthy alternative, however these are still pretty damn good and you can eat them guilt-free without getting a sugar crash. Toby liked them so much that he ate half a batch in one sitting 😅! The original recipe is from Hey Nutrition Lady which has a ton of nutrition information on this recipe – highly recommend checking it out.

What are Red Beans?

The term “red bean” can be synonymous with different types of beans that are red in colour. In Western culture, red bean commonly refers to ‘kidney beans‘ which have an earthy plain taste but absorbs flavours easily so they’re commonly used in stews or sauces. In Eastern Asian culture, red bean is the ‘adzuki bean‘ which is much smaller than the kidney bean and has a sweet flavour. This recipe uses adzuki beans. You’ll commonly see red/adzuki bean paste baked goods at Chinese bakeries. At OG Chinese restaurants they often serve red bean soup as dessert. Beans are starchy by nature which is the perfect substitute for flour in this recipe.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1.5 cups adzuki beans
  • 1.5 cups (200g) Medjool dates
  • 2 tsps vanilla extract
  • 2/3 cup (50g) unsweetened cocoa powder
  • 1/2 cup coconut oil
  • 4 large eggs
  • 180g milk or dark chocolate, chopped

Directions:

Prepare the beans: Soak the adzuki beans overnight (the longer the better to soften the beans). Once soaked, boil the beans in a pot of water for 1 hour, then drain and set aside. (Make sure the water is at least 2-3cm above the beans since they will expand and absorb water as they cook).

Preheat the oven to 180˚C (350˚F). Line a brownie pan (8″x11″ or 20cm x 30cm) with baking paper.

Prepare the dates: soak the dates in boiling hot water for 10mins, then drain and set aside.

In a food processor, add in the cooked adzuki beans and the dates. Blend until you get a chunky thick paste (see photo). Next, add in the vanilla extract, cocoa powder, coconut oil, and eggs. Continue blending until you get a smooth paste.

Stir in half of the chocolate into the batter and pour the batter in the prepared brownie pan. Sprinkle the rest of the chocolate over the top. Bake for 25-30mins until the edges are set and a toothpick comes out clean. Let it cool for 10mins before slicing. Enjoy!

Ta-da!

Summarized Recipe:

Healthy Fudgy Red Bean Brownies

Date Published: Feb 16th, 2022 | Last Updated: Feb 16th, 2022
Author: Abby |Category: dessert, healthy, low-cal, Asian, easy
Serves: 6-8 | Prep time: 1hr | Cook time: 30 mins

Ingredients:

  • 1.5 cups adzuki beans
  • 1.5 cups (200g) Medjool dates
  • 2 tsps vanilla extract
  • 2/3 cup (50g) unsweetened cocoa powder
  • 1/2 cup coconut oil
  • 4 large eggs
  • 180g milk or dark chocolate, chopped

Directions:

  1. Prepare the beans: Soak the adzuki beans overnight (the longer the better to soften the beans). Once soaked, boil the beans in a pot of water for 1 hour, then drain and set aside. (Make sure the water is at least 2-3cm above the beans since they will expand and absorb water as they cook).
  2. Preheat the oven to 180˚C (350˚F). Line a brownie pan (8″x11″ or 20cm x 30cm) with baking paper.
  3. Prepare the dates: soak the dates in boiling hot water for 10mins, then drain and set aside.
  4. In a food processor, add in the cooked adzuki beans and the dates. Blend until you get a chunky thick paste (see photo). Next, add in the vanilla extract, cocoa powder, coconut oil, and eggs. Continue blending until you get a smooth paste.
  5. Stir in half of the chocolate into the batter and pour the batter in the prepared brownie pan. Sprinkle the rest of the chocolate over the top. Bake for 25-30mins until the edges are set and a toothpick comes out clean. Let it cool for 10mins before slicing. Enjoy!