Tom Yum Soup

This soup is the epitome of Thai cooking. It's hot, sour, flavourful and refreshing at the same time.


Serves 2

1 sachet tom yum paste (available at good supermarkets. We like the one from On/Off Spices)
250g prawns
150g mushrooms
150g cherry tomatoes
50g bean sprouts
1 lime
250ml coconut milk
1 small bunch coriander
65g egg noodles
1 organic vegetable stock cube
1 tablespoon fish sauce, or more to taste
salt and pepper

Heat 1 litre water in a pot with the vegetable stock cube and add half or all of the sachet tom yum paste to the liquid (depending on how spicy you want the soup to be).

Finely slice the mushrooms, cut the cherry tomatoes in half and finely chop the coriander. Add the egg noodles to the simmeringstock. After they have cooked for 2 minutes, add the mushrooms and cook for 1 minute.

Add the tomatoes, bean sprouts, prawns and half the coconut milk to the soup. Add lime juice and fish sauce (about 1 tablespoon) to taste.

Divide the soup between 2 bowls and sprinkle with the coriander.


voor 2 personen

1 zakje tom yum pasta (verkrijgbaar bij de supermarkt. We gebruik die van On/Off Spices)
250g garnalen
150g champignons
150g cherrytomaatjes
50g tauge
1 limoen
250ml kokosmelk
1 bosje koriander
65g  eiermie
1 biologisch groenten bouillonblokje
1 eetlepel vissaus, of meer naar smaak
zout en peper

Verwarm 1 liter water met 1 groentenbouillonblokje en los de ½ tot het hele zakje van de tom yum pasta hier in op (afhankelijk hoe scherp je het wil hebben).

Snijd de paddenstoelen in schijfjes, de cherrytomaatjes in tweeen en hak de koriander en knoflook fijn. Voeg de mie en na 2 minuten de paddestoelen toe aan de bouillon, laat het daarna nog 1 minuut koken.

Voeg de tomaten, tauge, garnalen en de helft van de kokosmelk toe. Voeg limoensap en vissaus naar smaak toe aan de bouillon.

Verdeel de soep over 2 diepe borden of kommen en maak af met de koriander.

Chana Masala

1 onion, sliced
5 cm piece ginger, peeled and roughly sliced
3 cloves garlic, roughly sliced
1 green chili pepper, roughly sliced
4 teaspoons creme fraiche
2 tablespoons coriander, finely chopped
2 teaspoons fenugreek seeds
1 teaspoon five-spice powder
1 bay leaf
1 cinnamon stick
1 teaspoon turmeric
2 teaspoons garam masala
2 teaspoons ground cumin
3 tablespoons oil
3-4 cans organic chickpeas
2 tablespoons passata


Heat 1 tablespoon olive oil in a pan and fry the onion, ginger, garlic and chili pepper for 6-7 minutes until they are soft and golden brown. Put the mixture in a blender with 2 tablespoons of the chickpeas and the passata. Add 180-200 ml of water and blend into a smooth paste.

Heat the rest of the oil in the same pan over medium heat and add the fenugreek, five spice powder, bay leaf and cinnamon stick. Cook for 30-40 seconds.

Add the chickpea paste and fry for 1 minute. Add the turmeric, garam masala and cumin, along with 1 tablespoon finely chopped coriander and salt to taste.

Stir in the rest of the chickpeas, add 100 ml of water, put the lid on the pan and let simmer for 5-6 minutes. Stir in the creme fraiche and the rest of the coriander and cook for 5 minutes until the sauce is thick and creamy.

Sprinkle with a little coriander and garam masala and serve swirled with a little extra creme fraiche.

Indian pea soup

2 tablespoons sunflower oil
1 teaspoon cumin seeds
1 teaspoon finely chopped garlic clove
1 teaspoon finely chopped green chilli
1 teaspoon finely chopped ginger
1 shallot finely chopped
200 g peas
400 ml vegetable stock
1 bunch coriander (leaves only)
½ teaspoon garam masala
1 tablespoon butter
1 tablespoon black mustard seeds
3 tablespoons sunflower oil


Heat the sunflower oil and add the cumin seeds. When they start popping, add the finely chopped ​​garlic, green chilli, ginger and shallot and gently fry for about 2 minutes (do not let it colour).

Add the peas and fry for 2 minutes. Add the stock and cream to the peas, bring to the boil. After a couple of minutes, add the coriander, garam masala and season with salt and pepper. Remove the pan from the heat. Blend the soup in a blender until smooth.

For the "Indian Caviar"

Heat the sunflower oil and add mustard seeds. When they pop, lower the heat and cook for another 2 minutes. Remove the pan from the heat and set aside.


Lamb Cutlets with Lentils, Coriander & Mint dressing and Masala Yoghurt

A modern dish inspired by the flavours of India. Lightly spiced and complemented by coriander and mint, two of the best pairings with lamb.

Serves 4

2 lamb racks
olive oil
200 g beluga or puy lentils
2 shallots
3 sprigs thyme
1 bunch coriander
1 bunch mint
250 ml natural yoghurt
1-2 tablespoons garam masala
coriander cress, to garnish

Begin by making the coriander and mint dressing. Place the herbs in a blender. Add enough olive oil and blend to a dressing. Season with salt and pepper and set aside.

Finely chop the shallots. Heat a pan over medium heat with 2 tablespoons olive oil and sweat the shallots for 5 minutes. Add the lentils and thyme and fry for a further minute. Add water to cover, bring to the boil and simmer gently for 15-20 minutes until the lentils are cooked but still have a bite. Drain off the water, season with salt and pepper and about 2-3 tablespoons olive oil. Set aside.

Season the lamb cutlets with salt and pepper. Heat a frying pan over medium heat with 2 tablespoons olive oil and fry the lamb, fat side down until the fat has rendered down as much as possible and is golden brown. Turn over on to the meat side and fry for a further 1-2 minutes. Transfer to an oven tray and roast in a 200  oven for 15-17 minutes. Remove the lamb from the oven and allow to rest for at least 10 minutes lightly covered with a piece of aluminium foil.

Mix the natural yoghurt with garam masala to taste. Season with salt and pepper and 1 tablespoon olive oil.

Slice the lamb racks into cutlets. Divide the lentils between 4 plates. Lay 3-4 cutlets on each plate. Spoon over the coriander & mint dressing, masala yoghurt and top with the coriander cress.


Lamb Racks with Chimichurri

Serves 6

50 ml soy sauce
50 ml sunflower oil
tablespoons sherry
garlic cloves, minced
racks lamb chops, french trimmed
tablespoons cumin seeds, toasted
tablespoons Szechuan peppercorns, toasted
tablespoons salt
tablespoon coriander seeds, toasted
1/4 teaspoon red chili flakes (optional)

Coriander Chimichurri
1 cup coriander leaves
1 garlic clove, finely chopped
1 pinch red pepper flakes
1/2 lime, juiced
2 tablespoons fresh jalapeño or green chilli, chopped
2 tablespoons rice vinegar
80 ml olive oil

Begin with the coriander chimichurri. Blend all ingredients without the oil. Then drizzle in oil with the machine running. Season to taste with salt.

Mix soy sauce, oil, sherry, and garlic together. Cut lamb into 6 equal pieces and marinate for 6 to 8 hours.  Grind cumin seeds, peppercorns, and coriander seeds. Mix with salt and chili and sprinkle liberally over lamb. Heat a grill pan over medium heat and grill until rose inside. Let rest about 5 minutes, then slice each piece in half. Serve with the coriander chimichurri.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours 

Prawns with Sumac and Grilled Fennel - Persiana

Persiana has taken the culinary world by storm. Sabrina Ghayour grew up in an Iranian family and was brought up on Persian food. Through hosting supper clubs, at which she served her style of Middle Eastern cuisine, her first cookbook was born.

We absolutely adore this type of food. It's about bringing people together over large plates, helping themselves and interacting with others. The recipes make use of easily available ingredients but combining them in amway to achieve authentic flavours.

We cooked her recipe for Prawns with Sumac, Coriander, Lemon and Garlic. An absolute winner of a dish. We made a couple of adjustments - you'll find our feedback under the original recipe.

Prawns with Sumac, Coriander, Lemon and Garlic

Serves 4

6 tablespoons olive oil
grated rind of 2 lemons and juice of 1/2
2 tablespoons sumac
5 large garlic cloves, bashed, peeled and thinly sliced
1 x 20 g packet coriander, stalks and leaves finely chopped
sea salt and freshly ground black pepper
800 g large raw peeled tiger prawns

Select a wide, shallow vessel in which to make your marinade. Put in the olive oil, then add the lemon rind, sumac, garlic and coriander. Season well with a generous amount of sea salt and black pepper, add lemon juice and mix the ingredients together well.

Place the prawns in the marinade and mix well to ensure they are evenly coated, then cover the dish with clingfilm and marinate for at least 30 minutes in the refrigerator if you can. Of course you can cook the prawns immediately, but a little marinating time will allow the flavours to permeate the prawns. As the marinade contains acid (lemon juice), I would not recommend marinating the prawns for longer than a few hours, as it may partially cook them (although they will be perfectly safe to eat).

Preheat a large frying pan over medium-high heat. Once it is hot, shake off the excess marinade from each prawn and place it straight into the frying pan. Cook the prawns for 2-3 minutes on each side until they turn pink and serve immediately.

Chefs notes: we adjusted the recipe a little to suit our tastes. We used 3 instead of 5 cloves of garlic, chopping them finely. We brought the amount of sumac back to a heaped teaspoon instead of 2 tablespoons and we served our prawns with grilled fennel, so that we had a vegetables accompaniment. 

Publisher: Good Cook Publishing

Author: Sabrina Ghayour

Price: 24,95 euro

Chicken and Aubergine Curry

2 onions, peeled and cut into chunks
5 cm piece fresh ginger, peeled and roughly chopped
2 cloves garlic, peeled and roughly chopped
6 tablespoons sunflower oil
500 g boned and skinned chicken thighs, cut into 4 cm cubes
salt and pepper
1/2 teaspoon ground cumin
1 teaspoon paprika powder
1/2 teaspoon cayenne pepper
2 teaspoons garam masala
1 tin chopped tomatoes
200 ml coconut milk
2 aubergines, cut into cubes
small bunch fresh coriander

Place the onions, ginger and garlic in a Magimix (food processor) and blend until finely chopped.

Heat a heavy based casserole over medium heat with 3 tablespoons sunflower oil and sweat the onion mixture for about 10 minutes until it turns a light golden colour.

Add the chicken and fry for a few more minutes until lightly coloured. Add salt, to taste, the ground cumin, paprika, cayenne pepper and garam masala. Fry for 1-2 minutes to cook the spices out.

Add the tinned tomatoes and coconut milk and simmer gently for about 20 minutes until the chicken has cooked through.

Heat a frying pan over high heat with the remaining 3 tablespoons sunflower oil and fry the aubergines until golden brown and tender. Season with salt and pepper. Add half the aubergine to the curry about 10 minutes into the cooking time.

To serve, scatter the remaining aubergine and coriander over the chicken curry. Serve with steamed basmati rice, cucumber and mint raita, papadums or naan bread.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours