Easy Asian Soup – Sinead Style

I often like to experiment a little in the kitchen and I’d like to think that this soup/broth base is a bit of a signature dish for me. I definitely think it gets better the more I make it and I love trying new combinations or slight variations.

I’ve made it with chicken, beef, tofu, noodles or no noodles and added either fresh carrot and bean sprouts pho-style or cooked mushrooms and bok choy in the broth. You can honestly do whatever tickles your fancy! Just recently I tried it with fish for the first time and I think it’s safe to say this is my favourite combination yet. I’ll definitely be making it again in the coming months as the weather gets cooler!

These measurements are roughly for 1 serve but it’s pretty easy to add extra to stretch this out to serve a few people.

Easy Asian Soup - Sinead StyleIngredients:

  • 500ml Chicken Stock (home-made or organic is best but I only had powdered salt-reduced stock on hand and it tasted just fine)
  • 250ml water
  • 1 tsp coconut oil
  • 1-2 garlic cloves – finely diced
  • 1 tablespoon salt-reduced soy sauce or tamari
  • 1 tablespoon fish sauce
  • 1/3 head of broccoli – cut into bite sized florets
  • 1 small bunch bok choy – end chopped off and leaves halved
  • Half a large carrot – sliced in 0.5 cm thick slices
  • 2 mushrooms – sliced
  • 1/2 a large barramundi fillet
  • Half a small red chilli – de-seeded and finely diced (or to taste)
  • Small handful coriander – torn slightly

Method:

In a medium saucepan heat the coconut oil and fry the garlic for a couple of minutes. Add the chicken stock and water and bring to the boil.

Once boiling add the soy sauce and fish sauce and reduce heat to simmer.

Arrange the fish in a steaming basket on some baking paper and place over the broth.

Once fish is almost cooked through (pull apart slightly with a knife to check this – should be just slightly pink in the middle) add the broccoli and carrot to the broth, stir and place the steam basket back over the top. Let simmer for approximately 5 mins.

Next add the bok choy and mushroom to the broth, stir and place the steam basket back over the top. Let simmer for 2 mins.

Turn off the heat and remove the steam basket from the saucepan. Pour the broth and vegetables into a large bowl and the arrange the fish on top. It will break apart a bit but that doesn’t matter.

Garnish with the coriander and chilli and enjoy!

Sinead xx

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Two paleo bread recipes that actually taste good and are easy to make!

I don’t know about you but when I see the words ‘paleo’ and ‘bread’ in the same sentence I get pretty sceptical. I mean, what’s with all the bizarre flour substitutes and types you have to put in them? No I am not going to buy a $15 bag of buckwheat or arrowroot flour just to use 2 tablespoons for one particular recipe and then leave it in my pantry for 9 months. Give me easy, simple and tasty any day of the week!

Having tried and tested the following two recipes I can safely say that they are pretty much fool-proof (I am a hopeless baker and both of these turned out perfect!) and delicious just lightly toasted with some full-fat butter at any time of the day.

My only word of warning with these recipes is that they are quite moist due to the high amount of vegetables in them and therefore do not keep for long even in an air-tight container (I was so devastated when I discovered the mould on my sweet-potato paleo bread!). The best way to make these last is to slice up and freeze into two-slice portions with a piece of baking paper in between.

Paleo Inside-Out Bread

This recipe is from the I Quit Sugar for Life book and actually calls for the dreaded Arrowroot flour mentioned above. As I obviously did not have this on hand I just substituted for some good old Woolworths brand Gluten-Free flour from the health food section and it turned out perfect!

Ingredients:

  • 1 1/2 cups almond meal
  • 3/4 cups arrowroot (Woolworths gluten-free flour is fine!)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon bicarbonate of soda
  • 5 eggs
  • 1 1/2 teaspoons apple cider vinegar
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1/3 cup pitted olives, halved
  • 3/4 cup grated zucchini
  • 1/3 cup finely diced ham
  • 1/2 cup finely grated Parmesan cheese
  • 2 tablespoons pepitas

Method:

Preheat the oven to 160C and line a loaf tin with baking paper. In a large bowl, mix together the almond meal, arrowroot (or gluten-free flower), salt and bicarbonate of soda. In a separate bowl and using a fork, whisk the eggs lightly with the apple cider vinegar. Add the parsley, olives, zucchini, ham and cheese and whisk well, then add the egg mix to the dry ingredients. Mix well to combine, then pour the dough into the prepared loaf tin and sprinkle with pepitas.

Bake for 30-35 minutes or until the top starts turning golden and a skewer comes out clean. Remove from the oven and transfer to a wire rack. Allow to cool for five minutes before slicing. Freeze leftover slices between sheets of baking paper in a ziplock bag.

Paleo Inside Out Bread courtesy of Sarah Wilson, absolute favourite!

Paleo Inside Out Bread courtesy of Sarah Wilson, absolute favourite!

Sweet Potato Paleo Bread

With only 6 ingredients, it doesn’t get much easier than this recipe! I love the fact that the sweet-potato adds a bit of sweetness. Pumpkin would work great with this too, in fact I think I might try it this weekend!

Ingredients:

  • 400 g steamed and pureed sweet potato.
  • 4 free range eggs.
  • pinch of sea salt.
  • 50 g coconut oil or butter.
  • 1 teaspoon baking powder.
  • 300 g almond meal.

Method:

Preheat your oven to 160 degrees. In a food processor, mix the eggs, oil and sweet potato. Spoon this mixture into a bowl and add the ground almonds, baking powder and salt. Mix well. Pour into a paper lined baking tray and bake for 1 hour 15 minutes. Leave this to cool for an hour before slicing it with a sharp knife to serve.

Sweet Potato Paleo Bread

Sweet Potato Paleo Bread

Hope you enjoy these as much as I did!

Sinead xx