by Feeling Great | Dinner Recipes
Chicken Vegetable Soup – Andie’s Recipe
A Nourishing, Flavorful Chicken Vegetable Soup for Chilly Days
Chicken Vegetable Soup Andie’s Recipe. This warming and wholesome chicken vegetable soup is packed with nutrients and fresh flavors. Perfect for a cozy winter meal, it’s both refreshing and satisfying. A special thanks to Andie, a fabulous client, for sharing this delicious recipe!
Ingredients (Serves 4–6)
- 1 clove garlic, minced
- 1 large onion, diced
- 1 teaspoon turmeric (dried) or 1 tablespoon fresh turmeric, grated
- 1 tablespoon coconut oil
- Water or stock, enough to cover the chicken
- 1 whole organic/free-range chicken, washed and skinned (or bone-in chicken pieces)
- 4–6 handfuls of vegetables, diced (pumpkin, sweet potato, zucchini, carrot, celery, broccoli, cauliflower, spinach, choy sum, or silverbeet)
- 2 limes, juiced
- 1 handful fresh basil, chopped
- 1 handful Vietnamese mint, chopped
- Cracked pepper & sea salt, to taste
- Cayenne pepper, optional
How to Make Chicken Vegetable Soup
1: Sauté the Aromatics
- Heat a large pot over medium heat.
- Add coconut oil, garlic, onion, and turmeric.
- Cook until the onions turn soft and translucent.
2: Cook the Chicken
- Pour in water or stock, then add the chicken.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
3: Add the Vegetables
- Stir in diced vegetables and continue simmering for another 30 minutes.
4: Finishing Touches
- Let the soup cool slightly, then remove all bones.
- Add lime juice, fresh herbs, salt, and pepper. Adjust seasoning to taste.
Enjoy This Nourishing Bowl!
This soup is great for meal prep and freezes well for later. Serve warm and enjoy the comforting flavors. If you love it, share it!
You can also read this Asian Healing Chicken Soup if you’re interested to read more about chicken soup or if you want dinner recipe check this Malaysian Egg Curry and share with us what you think about it. Book now and let me help you with a customize health plan.
by Feeling Great | Dinner Recipes
Malaysian Egg Curry – A Fragrant, Flavorful Dish
This Malaysian Egg Curry is a simple yet deliciously fragrant dish that’s quick to prepare and packed with anti-inflammatory benefits from turmeric and ginger.
For extra color and nutrition, I like to add vegetables such as cauliflower, green peas, or whatever I have on hand. Plus, the rich, aromatic sauce makes a great base for a seafood or vegetable curry.
Why This Curry Is Good for You
- Turmeric & Ginger – Powerful anti-inflammatory ingredients that support digestion and immunity.
- Tomatoes – High in antioxidants and help create a rich, flavorful sauce.
- Eggs – A great source of protein and essential nutrients.
- Coconut Milk – Adds creaminess and healthy fats, which support metabolism.
- Vegetables – Boost the fiber, vitamins, and minerals in the dish.
Malaysian Egg Curry Recipe (Serves 4)
Ingredients
- Tamarind – Walnut-sized piece, soaked in hot water for 15 minutes
- 2 tbsp coconut oil (or rice bran oil)
- 2 tsp coriander seeds (roughly crushed)
- 2 tsp cumin seeds (roughly crushed)
- 1 large red onion (cut into wedges)
- 1 tsp sea salt
- 3 garlic cloves (finely chopped)
- 5 cm piece of ginger (grated)
- 1 tsp ground turmeric
- 4 medium tomatoes (finely diced)
- 1 tbsp sambal oelek (adjust to taste)
- 1 x 400ml can coconut milk
- 1 tbsp coconut sugar
- 8 hard-cooked eggs (peeled and halved)
To Serve
- Cooked jasmine rice
- Fresh coriander (roughly chopped)
How to Make Malaysian Egg Curry
- Heat oil in a large pan over high heat. Add coriander and cumin seeds and cook for 30 seconds until fragrant.
- Add onion and salt. Cook over medium-high heat until golden brown.
- Lower the heat, then add garlic, ginger, turmeric, and sambal oelek. Stir for 1 minute.
- Put in chopped tomatoes and cook for 5 minutes until soft. If dry, add a little water.
- While cooking, massage the tamarind pulp in water, then strain through a sieve.
- Add tamarind water, coconut milk, and sugar to the pan.
- Using the empty coconut milk tin, measure ½ tin of water and pour it in.
- Bring to a boil, then simmer for 5–10 minutes until the sauce thickens.
- Gently add eggs and simmer on low for a few minutes to heat through.
- Garnish with chopped coriander and serve with jasmine rice.
How to Make Perfect Hard-Cooked Eggs
Want perfectly cooked eggs without the grey sulfur ring? Follow this fail-proof method:
- Place eggs in a saucepan and cover with cold water.
- Put the lid on and bring to a boil.
- As soon as the water boils, turn off the heat but keep the lid on.
- Set a timer for 7 minutes.
- Drain, then cover eggs with cold water. Change the water a few times to cool them quickly.
- Once cooled, peel and use as needed.
Final Thoughts: A Must-Try Curry for Any Occasion
This Malaysian Egg Curry is a perfect comfort meal—warming, fragrant, and packed with nourishing ingredients. Whether served as a main dish or side, it’s guaranteed to impress!
You can also try this Spicy Shakshuka (Baked Eggs) or this dinner recipe Chicken Vegetable Soup, Love this recipe? Let me know how it turned out in the comments! If you love it, share it with friends and family.
Contact me now and let me help you feel great and feel healthy again.
by Feeling Great | Dinner Recipes
Homemade Vegetable Stock
Boost Flavor & Nutrition with This Simple Vegetable Stock Recipe
Vegetable stock adds richness, depth, and nutrients to soups, casseroles, and sauces. A homemade version is free from additives, low in sodium, and full of natural goodness. Plus, preparing it in bulk ensures you always have some ready to use.
Ingredients (Makes 3.5 Litres)
- 1 tbsp olive oil
- 1 onion, roughly chopped
- 2 large carrots, chopped
- 2 parsnips, chopped
- 1 celery stalk, chopped
- ½ bunch silverbeet (approx. 600g)
- Several thyme sprigs
- A few flat-leaf parsley stalks
- 1 dried bay leaf
- 4 litres water
How to Make Vegetable stock
1: Sauté the Vegetables
- Heat olive oil in a large pot over medium-high heat.
- Add onion and stir for 8 minutes until it becomes caramelized.
- Toss in carrots, parsnips, and celery. Cook for another 15 minutes until softened.
2: Simmer the Stock
- Wash and chop silverbeet into small pieces. Add to the pot.
- Pour in 4 litres of water and add thyme, parsley, and bay leaf.
- Bring to a boil, then lower the heat and let it simmer for 1 hour to develop deep flavor.
3: Strain & Store
- Using a fine sieve, strain the stock to remove vegetables.
- Store in the fridge for 3-4 days or freeze for up to 3 months.
Enjoy the Pure, Natural Taste
This flavorful homemade stock is perfect for enhancing your favorite dishes. Whether you’re making a warm soup, a hearty stew, or a comforting casserole, this stock will add a nutritious boost. Try it, and you’ll never go back to store-bought versions!
Are you interested in a different cuisine? Try the Asian Healing Chicken Soup! For more information message me and book a session with me.
by Feeling Great | Dinner Recipes, Recipes
Wasabi-Glazed Salmon Patties
A Spicy & Savory Wasabi-Glazed Salmon Patties Delight
Wasabi-Glazed Salmon Patties? If you love bold, spicy flavors, this recipe is perfect for you! These wasabi-infused salmon patties offer a fiery kick with every bite. Prefer a milder taste? A low-spice version is included too. Serve these crispy, golden patties wrapped in lettuce leaves with fresh salad for a light and nutritious meal.
Ingredients
Spicy Version
- 500g skinless salmon fillets, diced
- 1 tbsp fresh ginger, minced
- ¼ cup spring onions, finely chopped
- ¼ cup fresh coriander, chopped
- 2 large eggs
- 1 tbsp fresh lime juice
- ½ cup blanched almond flour
- 1 tsp Celtic sea salt
- ¼ cup wasabi powder or paste (adjust heat level)
- 1 tbsp water
- Ghee for frying
Low-Spice Version
- 200g skinless salmon fillets, diced
- 1 tbsp toasted sesame oil
- 1 tbsp ume plum vinegar
- 1 clove garlic, pressed
- 1 tsp fresh ginger, minced
- ¼ cup spring onions, chopped
- ¼ cup toasted sesame seeds
- 2 large eggs
- 1 tbsp coconut flour
- Ghee for frying
How to Make Wasabi-Glazed Salmon Patties
1: Prep the Salmon Mixture
- Rinse salmon, pat dry, and dice into small cubes.
- In a large bowl, mix salmon, ginger, spring onions, coriander, eggs, lime juice, flour, and salt.
2: Add the Wasabi Kick (For the Spicy Version)
- In a small bowl, mix wasabi powder with water to form a paste.
- Stir the wasabi paste into the salmon mixture.
3: Shape & Cook
- Form the mixture into 5cm patties.
- Heat ghee in a skillet over medium-high heat.
- Cook patties in batches, flipping after 6–8 minutes per side, until golden brown.
Serve & Enjoy
These flavorful salmon patties are crispy on the outside and tender inside. Enjoy them on their own, in lettuce wraps, or with a side of salad. Want more heat? Add an extra dollop of wasabi for an extra punch!
Loved this recipe? Share it!
by Feeling Great | Dinner Recipes, Recipes, Vegetarian Recipes
Red Lentil & Vegetable Soup
A Hearty, Nourishing Red Lentil & Vegetable Soup Bowl of Goodness
Red lentil and vegetable soup is the perfect dish to warm your soul. It’s simple, wholesome, and packed with flavor. Just toss everything into a pot, let it simmer, and enjoy a comforting meal.
Perfect for Sunday meal prep or when you want to make the most of your cooking time. Using whole red lentils creates a better texture, so try to find them at a health food store or local market, as they’re not always available in supermarkets.
Ingredients
- Extra virgin olive oil
- 1 onion, finely diced
- 2 celery stalks, finely diced
- 2 tbsp chopped coriander stems (optional)
- 7-8cm piece fresh ginger, grated
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp curry powder
- 250g dried whole red lentils, rinsed
- 350g orange sweet potato, peeled & finely diced
- 3 large carrots, finely diced
- 2 litres vegetable stock
- 1-2 tsp finely chopped coriander leaves
- Coconut cream (optional – for garnish)
How to Make Red Lentil & Vegetable Soup
1: Sauté the Aromatics
- Heat olive oil in a large saucepan over low heat.
- Add onion, celery, coriander stems, and ginger. Cook for 5 minutes, stirring occasionally.
2: Add the Spices
- Stir in cumin, ground coriander, and curry powder. Cook for 1 minute to release the flavors.
3: Simmer the Soup
- Add lentils, sweet potato, carrots, and vegetable stock.
- Let it simmer on low heat for 1 hour, stirring occasionally.
4: Serve & Enjoy
- Ladle the soup into bowls. For extra creaminess, drizzle coconut cream and sprinkle fresh coriander leaves on top.
A Warm & Wholesome Meal
This fiber-rich, plant-based soup is perfect for a quick lunch, easy dinner, or meal prep. It’s nourishing, satisfying, and full of flavor.
Enjoy and share with friends! Here’s another option Baked eggs with chickpeas & spinach
by Feeling Great | Dinner Recipes
Chicken Nasi Goreng
A Nutritious & Flavorful Twist on a Chicken Nasi Goreng Classic Dish
Chicken Nasi Goreng keeps all the bold flavors but swaps in nutritious ingredients for a lighter meal. Packed with lean protein, fresh vegetables, and wholesome grains, it’s a satisfying dish that won’t weigh you down.
For extra balance and texture, I love adding more veggies—it’s an easy way to boost nutrients and flavor while keeping things fresh. Plus, topping it with a fried egg makes it even more delicious!
Ingredients (Serves 2-4)
- 1 tbsp coconut oil
- 2-3 garlic cloves, finely chopped
- 1 tbsp grated ginger
- 1 tbsp tamari
- 1 long red chili, finely chopped
- ½ cup spring onions, sliced
- 400g chicken breast, diced
- 200g prawns, peeled
- 200g green beans, halved
- 1 carrot, grated
- 2 cups bean sprouts
- 2 tbsp pepitas
- 2 cups cooked quinoa (or brown rice)
- 1 cup chicken or vegetable stock (if needed)
- 1 bunch coriander, chopped
- 1 fresh lime
- 2 eggs
How to Make Chicken Nasi Goreng
1: Cook the Aromatics
- Heat coconut oil in a large frying pan over medium heat.
- Add chili, spring onions, garlic, ginger, and tamari. Stir until fragrant.
2: Add Protein & Vegetables
- Add chicken and cook until lightly browned.
- Toss in prawns and cook for another 1-2 minutes.
- Mix in green beans and quinoa, stirring well. Add a splash of stock if needed for moisture.
3: Finish & Serve
- Stir in bean sprouts, pepitas, and a squeeze of fresh lime juice. Cook until everything is well combined and the chicken and prawns are cooked through.
- Just before serving, mix in chopped coriander.
4: Top with Fried Egg
- In a separate pan, fry eggs in coconut oil until crispy on the edges.
- Spoon nasi goreng into bowls and top with a fried egg.
A Delicious, Wholesome Meal
This light and nutritious nasi goreng is perfect for lunch or dinner. It’s protein-packed, full of fresh veggies, and bursting with flavor. Plus, the crispy fried egg on top adds the perfect finishing touch.
You can also try another dinner recipe like Chow Mein or chicken recipe like Chicken Chili Con Carne Recipe! For more information, you can also book a session with me, Click Here and I’ll see you soon.
Enjoy and share with friends!
