Spicy Asian style soup with coconut milk

Well, this is some kind of a hybrid version or foster child of tom kha and tom yum goong, two delicious warming soups from Thai cuisine. I’ve tried to balance all the tastes – savoury, sweet, sour, spicy – in it (left out bitter because it’s not very appealing). This soup makes good use of the liquid that you probably usually throw away, that is, liquid from jars. Here I used a can of sliced champignons and a can of pearl onions as well as the respective liquids in which they were preserved. If you’re worried what such brine could include (sugar, for example), you are better off with fresh mushrooms and onions just to be on the safe side. Probably garlic would also be great in this soup.


  • 1 can of coconut milk (400 ml)
  • 1 jar of pearl onion with brine (280 g)
  • 1 can of sliced champignons
  • 100 ml of tomato puree (100% tomatoes)
  • 3 cm of ginger root
  • 200 g peeled shrimps
  • lime juice
  • fish sauce or salt
  • jalapenos or chopped chili

Outcome: 3 bowls of wonderful steaming soup


Pour coconut milk and the brine from the cans and jar into a small pot ad bring to boil. Meanwhile prepare all other ingredients. Slice ginger and jalapenos/chili finely. You could also use regular onion and fresh mushrooms. In this case, slice them. Then you also need some extra water (about 300 ml) for the first step if you omit the brine.

Once the liquid is boiling, add in ginger, tomato puree, champignons, and pearl onions. Simmer for a couple of minutes, then add shrimps. Don’t cook them more than one-two minutes, otherwise they become too dry. Once you’ve added the shrimps, you can start seasoning the soup. Add lime juice and fish sauce/salt, taste each time you add anything. If you feel that sweet, savoury, spicy, and sour are balanced, the soup is ready to be served.


Beef liver pate – simple delight


On paleo or any other diet (better to call it food-lifestyle even, “diet” has such negative connotations), odd cravings can attack and suddenly you find yourself digging into liver pate with your finger in the middle of the street because you felt like eating chocolate, but the sugary temptation is forbidden and you are too far from home to prepare your own delightful version (which includes no sugar, by the way). I had a thing with liver pate. And I got disappointed by all the ingredients that are often put inside. Why sugar, for instance? Although the store had some versions with no sugar, I decided to make my own. Turned out to be so simple to make I wonder why I never did this earlier. You don’t even need brandy or any other fancy alcohol.



  • 50 grams butter
  • 250 grams beef liver
  • 1 red onion
  • 10 prunes
  • 5 sun-dried tomatoes
  • fresh thyme

How to prepare?

Soak prunes in warm water, so the become soft. Drain the sun-dried tomatoes from oil. Cut beef liver into smaller pieces. Also chop onions. Melt butter on a frying pan and quickly fry beef liver and onion. You shouldn’t overcook the liver, otherwise it becomes dry. Put all the ingredients into a food processor and make a smooth mass that you would like to spread onto a bread (or eat straight with a spoon for dessert). The pate turned out to have such an intense taste, that no salt nor pepper was required.