Asian pumpkinsoup

Do you like pumpkinsoup with an extra spice? I do.

Specialy now it's colder, me with a fever I love soup with something extra.

So before we are going to vacation I will share my asian pumpkinsoup recipe!

Enjoy...

Needings:

2 teaspoons coconut oil
1 onion, diced
4 garlic cloves, minced
2 cups pumpkin, peeled and small diced
2 cups vegetable broth
2 cups of coconut milk
1 bay leaf
¼ teaspoon dried thyme
2 tablespoons red curry paste
½ teaspoon nutmeg
sea salt and pepper     

In a pot, heat coconut oil over medium heat. 

Add the onions, garlic and pumpkin and cook 4-5 minutes. 

Add the stock, coconut milk, bay leaf, thyme and curry paste and cook for 15-20 minutes. 

Take off the heat, remove the bay leaf and puree with an immersion blender or regular blender. 

Place back on the stove and add the nutmeg and season with salt and pepper. 

Heat until warmed through.

Asian chickensoup

The flu has control over my body for a week now! 

I feel misserable, tired, pain everywhere and the coughing damn I sound like a seal.

But when I'm sick I love to eat soup.

Well it's the only thing I eat then.

Full with veggies and some spice. 

Today I've made an asian chickensoup. I have made one before but this one I made all by myself. Copyright to me !!!

Ow and the taste is better then it looks like on the pictures.

What you need is:

250ml coconutmilk

250ml chickenbroth

Eggsprouts

Celery chopped

Leek chopped

Diced chicken

Smashed garlic

Pepper and salt

Sambal

Egg noodles

First I'll bake the chicken with some salt and pepper and smashed garlic till they are brown.

Place that on the side.

Add the chickenbroth and coconutmilk in a stockpot and let it boil.

Add the smashed garlic and sambal stirt well. Add the celery, leek and egg sprouts to it and the egg noodles. If the egg noodles are fineshed add the chicken to it.

Let it cook for a minute and voila your fitmomslife chickensoup asian style is ready to serve!

Asian chickensoup

At first I want to apologize for the crappy picture. But the soup tasted very good and spicy. I've added some noodles in it to make it more like a dinner meal. 

The smell of this soup is really Asian. So for this warm wheater I like to make and try this one out. 

Here you go:

2 red peppers 

handful of coriander 

250 grams diced chicken breast 

1 onion 

1 clove of garlic 

400ml coconut milk 

1 lime 

500 ml chicken broth 

1 tablespoon coconut oil

At first I'll bake the chickenbreast in the coconut oil. So they will be all done before I put them in the soup (I'm pregnant so I can not take any risks).

Half the peppers and remove the seeds. Put the peppers, coriander, garlic and onion in to a bowl and mix everything with a handmixer. Squeez the lime juice in the mixture. Make this warm in a pan and put the coconut milk in the pan also. 

Put in a saucepan the chicken broth and chicken pieces in it. At last put the coconut milk mix in the saucepan and mix this. Add some noodles if you like and make it in to a boil.

Here you have a nice spicy asian chickensoup!