Thai Coconut Shrimp Soup




I spent the majority of the day yesterday at the pool–swimming, writing, tanning. My favourite things to do, any given Sunday, to recharge and reset between the past and coming week. The sky was bluer than expected, but I still didn’t get much of a tan. As you probably have noticed, there are a lot of news on India’s air quality right now – and rightfully so. Thankfully Bombay isn’t as terrible as Delhi, but its still bad. My eyes are constantly dry and watery (watery eyes is a sign of dry eyes basically), and I get an itchy throat.

After a day at the pool, Saif and I went to see Thor – Ragnarok at the new INOX cinema at Atria Mall. What a movie! Saif is a huge fan of comic books and superheroes since childhood, so I’ve watched quite a few of these in the last few years. Thor – Ragnarok and Dr. Strange were by far my favourite Marvel productions. You may ask yourself if I’m turning into a teenage boy, or perhaps just a female version of my boyfriend… I’ve never appreciated these kind of films until I started watching them with someone who is utterly obsessed. Secretly counting down to Halloween 2018 now, so I can be a Marvel Valkyrie.

I made a yummy Thai coconut shrimp soup for dinner when we got back home. Easy, quick, cheap and delicious – perfect to end a week of binging, both in terms of eating out and drinking. I’m definitely detoxing between now and next week when our friends weddings are kicking off…

Ingredients for Thai coconut shrimp soup:

  • 2 tablespoons of olive oil
  • 4 cloves garlic, chopped/minced
  • 4 teaspoons grated fresh ginger root
  • 4 teaspoons minced lemongrass or lemongrass paste
  • 1 teaspoon curry powder
  • ½ teaspoon crushed red pepper flakes
  • 2 cups vegetable broth
  • 1 pound of shrimp, peeled (I used about 5 medium sized shrimps per person)
  • 4 cups coconut milk
  • 2 cups cabbage, finely shredded
  • Salt to taste


For serving:

  • Lime wedges
  • Fresh cilantro or parsley
  • Chopped green/spring onion


How to make it:

  1. Add olive oil, garlic, ginger and lemongrass in a large pot over medium heat. Stir for a bit, then add curry, crushed red pepper flakes and the broth. Bring to a light boil (you can increase the temperature slightly if needed). Simmer for 3 minutes or so. Add the shrimp and reduce heat back to medium. Add coconut milk and cabbage. When the soup comes to a light simmer, increase the heat slightly for about a minute, then remove from the heat.
  2. Season with salt to taste. Serve in bowls and top with lime (I love lime so I always OD on this but use as much as you feel like, the more the merrier if you ask me), some cilantro and/or parsley, green onion and some more crushed red pepper if you like it spicy.



A controversial, semi-raw & vegan ‘pad thai’ recipe



Can I please tell you: I think I posted my most controversial Instagram-story of all times last night. A raw, vegan pad thai with shrimp. Who would have known! I should post questionable recipes at least once a week simply for debates sake. What say?

I basically posted a photo of my plate with a caption saying something along the lines of “raw vegan pad thai & peanut sauce with shrimp” before digging into my meal last night. The number of comments that have dropped in between last night and today about shrimp not being vegan is not just surprising but…mind-blowing.

Of course I know shrimp isn’t vegan you guys. I added that to my raw, vegan dish though, because I felt like having added protein post workout. My apologies though, for not being more specific.

Since 83% of you asked for the recipe, I’m sticking to my promise of posting it on the blog–a recipe I saved as a screenshot on my phone a few weeks ago. Here you go, all you vegans, non-vegans and shrimps out there!


Raw, Vegan “Pad Thai”

1. Thinly chop/shred –

  • Red cabbage
  • White cabbage
  • Bell peppers (I used both yellow & red)
  • Spring onion/leek

2. Spiralize –

  • Carrots
  • Zucchini

3. Mix everything in a bowl, add bean sprouts

4. Make the world’s best peanut dressing –

  • 2 tablespoons of peanut butter
  • 2-3 limes
  • Freshly grated ginger
  • Lots of fresh chili
  • One garlic clove
  • 1 teaspoon of raw honey
  • 1-2 teaspoons of coconut oil or sesame seed oil

5. Add chopped avocado and/or chopped mango (yum) if you feel like it, and for all the non-vegans out there, add pan seared tofu, chicken or shrimp if you feel extra adventurous. I don’t like tofu, but personally love the shrimp with this dish

6. Plate it and sprinkle chopped peanuts and fresh cilantro on top


I hope you enjoy as much as I did!

Fridge raid, cooking on a budget etc

After finishing up a long day in the office today–one of those days you don’t have time to take a breath really–I rushed home for a physio appointment with Chandan. Chandan is someone I admire greatly and deeply: She’s incredibly good at what she does and she’s incredibly genuine about it. I love genuine/humble people so much?! Chandan is working on assessing my body from top to toe, for me to join this new fitness program I’m signing up for November 1 onwards. Strengths, weaknesses, imbalances, flexibility and improvement areas… Would you like me to share more about it? …JK JK, obviously I will!

After my physio session I felt like cleaning out my fridge. Well, I didn’t necessarily feel like doing it, but its been on my to-do list for at least a week.

The outcome was basically what I ended up making for dinner: Most of the ingredients about to expire in an effort to not waste and save some cash. I’m trying as hard as I can to be on a decent food budget whenever I’m eating at home – I hate throwing food but I’m also quite picky with what I eat…


Final outcome: Pasta with grilled chicken, gorgonzola cheese, cherry tomatoes, finely chopped red onion, garlic, a little bit of fresh rosemary, chives, olive oil, salt, pepper and lime. Love. Lime.


I had two pre-marinated chicken breasts in the fridge so I put both on the stove–used one for my pasta and put one back in the fridge. Perfect for lunch tomorrow to go with a salad of some sort. Budget, budget.


The pasta package said 12 minutes so I set it at 9. Always undercook pasta. Always.



I mean it wasn’t the most amazing thing I’ve ever eaten but it was yummy and I saved a lot by being practical and responsible. Love being those two things. Practical & responsible.

Tip of the day basically: When you’re out of cooking ideas and kind of out of cash, raid your fridge for yummy things to make. Rule of thumb is to not have less than 3 ingredients and never more than like, 8 (ideal scenario: 4/5).