Coconut Water Curry Shrimp

12 large shrimps uncooked (with shell)
2 cups of coconut water (fresh)
1/3 cup corn niblets
1/4 cup sliced water chestnut
1/4 cup sliced lotus roots
1/4 cup chopped chives
1/2 Tbsp Green Curry
1/4 tsp Honey Curry
1/4 tsp Apple Curry


  • Heat coconut water over medium high heat.
  • Drop in the cleaned raw shrimps.
  • Cook for 6-9 minutes (depending on size to just barely cooked)
  • Remove cooked shrimps & put 6 pieces in two individual bowls.
  • Turn the heat to medium and stir in the Green Curry, Honey Curry, & Apple Curry.
  • Mix well, then stir in corn, water chestnut, lotus roots, & chives. Cook for 3 minutes.
  • Ladle the coconut curry soup in two individual bowls.
  • Serve with white rice in another two bowls.
  • Peel & eat the shrimp by dipping in curry soup, follow with some rice.
  • Or pour curry soup in rice & top with peeled shrimps.
  • Garnish with toasted, chopped peanuts.

Hearty Hot & Sour Egg Drop Soup

1 can of chicken broth
1 cup of water
1 handful of tofu cubes
1 handful of peas & carrots
1 Tbsp of sliced green onions
1.5 Tbsp corn starch
1.5 Tbsp water
1 egg beaten
1 Tbsp General Tso’s Hot & Sour
1 Tbsp Kung Pao Garlic


  • Heat broth & water on high heat, then turn down to medium high.
  • Mix well the corn starch & water, immediately stir the broth in a circular motion & drizzle mixture into broth.
  • As broth thickens in a couple of minutes, keep stirring & drizzle the beaten egg into broth.
  • The egg will turn into silky ribbons suspended in the broth.
  • Time to toss in tofu, peas & carrots.
  • Lastly toss in green onions, Hot & Sour + Kung Pao Garlic… use more spices to intensify flavor.

Serves 2 ppl.

Great combo with an egg salad or fried egg sandwich.

Easy & New Corn Chowder

2X 12 oz bags of frozen cut corn
1 large onion (diced)
4 stalks of celery (diced)
2 carrots (diced)
2 medium potatoes (diced)
1/4 cup butter
1 cup half-and-half
2 cans vegetable broth
1 Tbsp Deep Roasted Garlic
1 Tbsp Green Curry
Sprinkles of Black Truffle Cheese



  • In large pot or Dutch oven, saute onion & potatoes in butter for 5 minutes in medium high heat, then add in other vegetables for another 2 minutes.
  • Next add in broth & cream + seasoning, mix well with vegetables and heat but do not boil. (Cream does not tolerate excess heat.)
  • Simmer in gentle heat for 15 minutes.
  • Serve the desired portions in soup bowls and top off the chowder with Black Truffle Cheese.

Also buttered toast with Black Truffle Cheese is a nice addition.