Posts Tagged ‘delicious’

Khao Soi Soup

Posted on: May 17th, 2019 by rachana

This soup is from the Chiang Mai area, north in Thailand. It is so delicious that it quickly became a favorite of mine when I visited Chiang Mai.

We prefer, however, to serve the soup with rice noodles instead of deepfried ones. Many friends and guests in our retreats and groups now really love this taste of Thailand.




Ingredients (serves 4):

1-2 tbsp roasted sesame oil

2-3 tbsp Red Curry paste

150 g cashew nuts

400 g green squash

170 g carrots

400 g champignons

1 tbsp tomato puree

400 ml coconut milk

1 tsp curry powder

2-3 tbsp tamari or soya sauce

2 tsp brown sugar

160 g rice noodles

50 g bean sprouts

a handful fresh coriander

4 stems spring onion

2 limes



Heat up the sesame oil in a pan and add the red curry paste. Stir for a minute or two until the fragrance from the curry paste comes out. Add then tomatopuree and stir again to mix it together. Add curry powder, brown sugar and coconut milk. Mix it all together and let it come to a boil, then let it simmer on low heat for 20 minutes.

Cook the rice noodles according to the instructions on the package.

Cut squash in half-moon pieces, a little on the thick side. Carrots you can cut the same way or in sticks. Mushrooms you can divide in 4. For the easy version you can simply add the vegetables straight to the soup and cook them there. Or you can steam the carrots separately – fry the mushrooms with some salt and pepper – and then add these vegetables 5 minutes before serving – just so they get heated through again.
The squash you add straight in the soup.
Chop fine the spring onions and the coriander – keep them ready for serving.

Add tamari/soya sauce and taste. Adjust with salt/sour/sweet to your liking. Then you add the bean sprouts.

Find a nice, big bowl – add a handful of rice noodles and ladle the soup on top. Sprinkle with spring onion and fresh coriander, and a piece of lime. Bon Appétit!

    With love from Satori kitchen!



Recipe by Modini







Buddha Bowl

Posted on: April 5th, 2019 by Savini

Fill up your belly with our tasty Buddha Bowl.

A delicious selection of vegetables, seeds, tofu and rice makes sure to cover all components of a healthy vegetarian meal. Served buffet-style it is an invitation to everyone to pick and mix according to individual taste. Yet, our beautifully-drawn manual guides you through the different steps. You are welcome to download it for your next party when you invite guests home to enjoy a Buddha Bowl with you.

Ingredients and preparation see below the picture.

Buddha Bowl2 copy

How to make your Buddha Bowl (click to download)


Ingredients (serves 1 person) and instructions:


5 gr radish – cut in thin slices

10 gr pickled ginger*

40 gr pickled cucumber*

40 gr kimchi* (see also our blog post on how to prepare home-made kimchi)

3 gr toasted sesame seeds

5 gr alfalfa sprouts

1 gr chives – finely chopped

25 gr nori sheets – cut in small pieces

Teryaki sauce

100 gr marinated tofu – marinate in soya sauce and sesame oil and then bake on 200 degrees in the oven for about 20 minutes.

100 gr squash – cut in thin slices and marinate in lemon juice, olive oil and salt.

60 gr broccoli – cut in long bouquets (using the stem) and fry gently and season with salt.

50 gr mushrooms – fry and season with salt.

90 gr carrots – cut in thin stripes and add sesame oil, salt and chili flakes.

85 gr sushi rice – cook with a little salt, follow directions on package.


Arrange nicely on a buffet counter. Bon Appetit!


* You can buy ready made pickled ginger, pickled cucumber and kimchi or, alternatively, make them yourself at home.


With love from Satori kitchen!


Recipe by Dhipani

Photo by Ram

Drawing by Kalan








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