This is one of my absolute favourite things to eat, plus it’s really healthy too. I learned to make this whilst I was travelling, at a little place called Pum’s on Kho Phi Phi island (famous for its satellite island which you may have seen on The Beach, and which was almost completely destroyed by the tsunami in 2004. If you ever get a chance to go there, please go and support the people whose lives were affected by this tragedy). This soup isn’t so much sour as zingy – make sure you use fresh kaffir lime leaves, it really does make a difference to the taste.

{Serves 2}

Ingredients

• 600ml boiling water
• 100g cooked mussels (shells removed)
• 8 cooked king prawns
• 4 birds eye chillies
• 1 stalk of lemon grass
• 4 kaffir karrif lime leaves
• 4 thai shallots (if you can’t find these, replace with ¼ onion)
• 4 slices galangal (if you can’t find this, replace with ginger)
• 4tbsp lemon juice
• 4tbsp fish sauce
• 2tbsp chilli paste
• 2tbsp sugar

Instructions

1. Add all the ingredients except the prawns and the mussels into a pan and bring to the boil. Simmer for two minutes.
2. Add in the prawns and mussels and simmer for 1 minute longer. You’re done! (Yes, it’s that simple!) Don’t eat anything except the shallots, prawns and mussels and serve with rice.

On Sundays we’re usually recovering and can’t be bothered to do much except mooch around on the sofas and drink a lot of cups of tea. But we always want something to eat that’s healthy and doesn’t require a lot of effort. Enter: soup. This recipe is an adaptation of my family’s “Grandad soup”.

30mins – Prep time: 10mins – Cooking time: 20 mins

Serves 4

Ingredients

• 1 leek
• 2 carrots
• 1 large white potato
• 1 medium onion
• 2 chicken breasts
• 1 chicken stock cube
• 1 vegetable stock cube
• 1 tbsp butter
• 4 tbsp single cream
• Boiling Water
• Salt & Pepper to taste

Instructions

1. Peel and roughly chop all the vegetables.
2. In a large saucepan heat the butter until melted and add the onions.
3. Sweat the onions for 2 minutes and then add the leeks. Cook for a futher 1 minute.
4. Add the carrots and potatoes and stir for 1 minute.
5. Pour in the boiling water until it just covers the vegetables and stir in the stock cubes.
6. Bring to the boil and simmer for 5 minutes.
7. Add the chicken breasts and ensure they are pushed down into the mixture.
8. Cover and leave to simmer for 15 minutes.
9. Remove the chicken breasts and shred into small pieces using two forks.
10. Using a blender, blend all the vegetables until smooth.
11. Add the chicken back into the soup and mix well. Add salt and pepper to season.
12. Serve with fresh crusty roll and a tablespoon of cream dribbled onto the top of the soup.