A few weeks ago, I was invited by the lovely people at LV=  for a healthy Asian cooking class.

The timing couldn’t have been more perfect. I have been experimenting in the kitchen recently trying to cook up some healthy Asian inspired food but every single recipe I had encountered was a little too calorific for my liking so I was really excited about this event.

The Asian cooking class was hosted at the Smart School of Cookery in St Katharine’s Docks and our wonderful host and chef Stu very patiently talked us through some great Asian recipes and answered all our endless questions. Dealing with 20+ opinionated bloggers is definitely not a walk in the park. Trust me!

Asian Cooking Class with LV=

Asian Cookery Class with LV=

Asian Cooking Class with LV=

I loved the fact that we were asked to get involved in the cooking process. Here is Le Binh from The Food Connoisseur learning the correct way to cut carrots for the noodle broth dish.

Asian Cooking Class with LV=

We were taught how to create some great Asian delicacies like Lime and Chilli Asian Prawns, Chicken Noodle Broth and my personal favourite the Thai Chicken Curry. These dishes were prepared with little to no oil and fairly healthy ingredients. More importantly they tasted great! Recipes below if you fancy giving them a try.

Lime and Chilli Asian Prawns
Lime and Chilli Asian Prawns

Serves 1

  • 3 medium Tiger prawns (deveined and butterflied)
  • 1 tsp Red Chilli (finely chopped)
  • 1 tsp Garlic (finely chopped)
  • 2 tsp grated Ginger
  • 2 Limes (juice and zest)
  • 1 tsp Turmeric
  • 1 tbsp Rapeseed Oil
  • Salt & Pepper (to taste)

Mix together the finely chopped chilli, garlic, ginger and turmeric along with the juice and the zest of the two limes and the rapeseed oil.

Add the tiger prawns to the lime and chilli marinade and leave the mixture for 3 minutes.

Heat a frying pan and stir-fry the marinated prawns for 2-5 minutes (depending on size) till both sides are cooked.

Serve the prawns on a bed of courgette ribbons or baby rocket leaves.

Chicken Noodle Broth
Chicken Noodle Broth

Serves 6

  • 1 Lime (juice and zest)
  • 1 tsp Garlic paste
  • 2 tsp grated Ginger
  • 2 tsp Galangal paste
  • 1 tsp finely chopped Red Chilli
  • 1 tbsp Fish Sauce
  • 1 tbsp Soy Sauce
  • 2 pints Vegetable Stock
  • 1 pack Dried Egg Noodles
  • 4 pieces Chicken Thighs (boned)

Start by heating the vegetable stock in a pan. Add the garlic, ginger, galangal paste along with the red chilli, fish sauce, juice and zest of the lime and soy sauce and stir. Season and adjust the ingredients to taste. Add vegetables to the broth if you want to add a bit more texture to the dish.

Soak the fired egg noodles in water to remove the wax coating and add to the broth.

Cut the boned chicken thighs into bite size pieces and sear in a pan. Season and finish in the oven. Once ready, mix in the chicken with the broth.

Serve the chicken noodle broth with a crostini (1 x part baked baguette, finely sliced lengthways, drizzled with rapeseed and cooked in the oven till golden) and some chopped coriander.

Thai Chicken Curry
Thai Chicken Curry

Serves 8

  • 400 ml Coconut Milk
  • 6 Green Chillies
  • 1/2 diced Onion
  • 5 cm fresh grated Ginger
  • 2 tsp Garlic paste
  • 1 bunch Coriander (blitzed to a paste with a little water)
  • 2 Lemongrass stalks
  • 1 Lime
  • 1 tsp Galangal paste
  • 1 tsp ground Coriander
  • 1 tsp Black Pepper
  • 1 tsp ground Cumin
  • 2 tsp Thai Fish Sauce
  • 2 tsp Soy Sauce
  • 1 tsp Palm Sugar (or Honey)
  • 2 cups Basmati Rice

Make your curry paste by mixing the cumin, coriander, chilli, galangal, ginger and add a little water.

Heat a pan and add 1 tsp rapeseed oil. Once hot,  add the diced onion and pour in a little water to steam. Add  the curry paste and heat through. To this mixture, add the coconut milk and all other ingredients, except the rice, lime and blitzed coriander. Simmer and adjust to taste.

Cook your desired meat or fish separately and add to curry with blitzed fresh coriander with the juice and zest of lime.

In a saucepan add the basmati rice and cover with boiling water. Add 2 cups of water to every cup of rice. Season to taste, place a lid on the saucepan and cook in the oven at 200 degrees for 15-20 mins or until cooked.

Serve the Thai curry on a bed of rice and garnish with some fresh coriander and chilli.


Hats off to the chef who managed to keep his cool with that many cameras pointing at him! Not sure I could have managed to keep calm under that much pressure.

Asian Cookery Class with LV=

I also picked up some great tips from the chef. Did you know you can freeze your chillies and ginger and grate it directly into the dish you are cooking? Freezing them means you can store them for longer without loosing the flavours. What a great idea!

Asian Cookery Class with LV=

Asian Cookery Class with LV=

I love blogger events like this one as it gives me a chance to try some great food but it also means I can meet up with some of my favourite bloggers! I had a great time at the Asian cooking class with Nine Grand Student, Immy May, Jasmin Charlotte, Not Quite Enough and The Food Connoisseur. You should check out their blogs by the way.

After a great night of healthy guilt free Asian cooking, I decided to call it a night and walk back home. How can you resist walking home when the views are this good! St. Katherine’s Dock looks amazing in the night doesn’t it?

St. Katherine's Dock

Don’t forget to check out the LV= LoveLife website for more inspiring ideas on how to love life and make the most of it. They also have a post about the class here.

Have you attended a cookery class recently? Would you try cooking these healthy Asian recipes? Leave a comment below and let me know what you think.