Ramen Coconut Currie Soup

To me, nothing is better than soup, and this combination of a classic chicken noodle soup and coconut currie is to die for.


I REALLY love soup. Almost any type of soup. Lately, I have been craving a good bowl of chicken noodle, but I just haven’t gotten around to making it - that is until today!

We got home last night after being away for Christmas and as is usual after being away the fridge was empty and we found ourselves out for dinner. Not that I mind eating out - but somehow we always bring home leftovers and never eat them. Fast forward to today and me, still with very little food in the house trying to figure out what to make. In walks leftover roast chicken so of course, the natural thing to do is make soup!

I started off thinking this was going to be a classic version of chicken noodle but then after looking at a few coconut currie recipes I figured I should kick this soup up a notch.

You probably have most of these ingredients in your fridge or pantry already which makes it a quick soup to throw together even on a busy weeknight. And it’s seriously so good, Aaron did say it is the best soup ever, so I hope you like it as much as he did!


prep time 10 minutes

cook time 50 minutes

total time 1 hour

servings 6


1 tbsp olive oil

1 large carrot

2 celery stocks

1/2 white onion

2 baby bok choy

4 Thai spicy red peppers (optional)

6 cups chicken stock

2 cup shredded chicken

1/2 tbsp fish sauce

1/2 tsp cayanne

1 1/2 tbsp currie powder

3 tbsp soya sauce

1/3 cup smooth peanut butter

1 can light coconut milk

1 lime

1/2 cup cilantro

3 packages ramen noodles


In a large pot add olive oil, finely chopped carrots, celery and onion. Sauté 10 minutes or until vegetables are soft and onions are translucent. Add in your Thai red peppers and cook another 5 minutes allowing peppers to blister.

To your pot add chicken stock, shredded chicken, fish sauce, cayenne, currie powder and soya sauce. Bring to a boil then reduce heat and allow to simmer 20 minutes.

Add in bok choy, peanut butter, coconut milk, zest of the whole lime and juice of half the lime and cilantro. Simmer another 5 minutes stirring often until peanut butter and coconut milk are fully combined.

In a separate pot bring 6 cups of water to a boil. Once boiling add in ramen and cook according to directions.

To serve place ramen in your bowl then pour broth over noodles. Garnish with cilantro and lime wedges.


Jam filled Berry "Chip" Cupcakes

These cupcakes are the perfect balance of sweet and tart. And the jam filled centre is a great little surprise that will leave everyone delighted.

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Have you guys had the cherry chip cake mix. Honestly, I think it may be the best cake ever. I’m the girl that doesn't need the fancy layered cakes, just give me some cherry chip and I’m thrilled. So much so that we forfeited having cake at our wedding and instead gave cherry chip cupcakes away as favours. I made so many cupcakes and may have had a mini melt down the day before the wedding when they didn't fit in the individual bags I bought, but hey, we all survived right!

So now what do you do when you just need some cherry chip cake and don’t have any cake mix? You come up with your own version. I must say, my love for cherry chip isn’t going anywhere, but these cupcakes certainly did the trick.

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prep time - 40 min

cook time - 18-20 min

total time - 60 min

servings - 12 cupcakes

Cupcake Ingredients

1 1/3 cup flour

1 tsp baking powder

1/4 tsp salt

1/2 cup softened butter

1 cup white sugar + 1 tsp

2 large eggs

1 tsp almond extract

1/2 cup milk

8 strawberries

1 cup berry jam


Preheat oven to 350. In a small bowl combine sliced strawberries and 1 tsp sugar. Mash together to allow juices to being to release from the strawberries. Set aside

In a small bowl combine flour, baking powder + salt. In a large bowl beat together softened butter, sugar, eggs, vanilla and milk. Combine dry ingredients into wet ingredients and stir until well combined.

Using a fine sieve press strawberries through catching the juices in a bowl and removing all seeds. Pour 3/4 of your strawberry juice into your cupcake batter and stir until just combined. Divide batter into 12 lined muffin tins. With your remaining juice spoon over each cupcake and using a toothpick or skewer swirl into the batter.

Bake 18-22 min or until toothpick comes out clean. Allow to cool completely and then using a small knife cut out centre of cupcake. Cut the top off (to be used as the lid once the cupcake is filled with jam) and set aside. Fill centre of cupcake with jam then replace top of cupcake with the “lid”.

Icing Ingredients

1/2 cup butter softened

2 cups powdered sugar

2 tbsp cream

1 1/2 tsp almond extract

1 tbsp jam (or more for a darker color)

1 cup flaked coconut (optional)


Beat together butter, cream, almond extract and jam until very smooth. On a low speed begin to add in powdered sugar, 1 tablespoon at a time until you reach your desired thickness.

Ice each cupcake then roll in flaked coconut.