Radical Honesty & The Best Thai Coconut Soup [RECIPE]

Good Morning Beautiful People! ❤

How are you today? I’m back from a few days off. To be honest, I didn’t have much to write about. I was nursing the family (and myself) back to health. The wildfires are still doing their thing but so far we haven’t been evacuated and the fire is at 50% containment! Rock on to the 8,000+ firefighters fighting down there daily! You are true heroes.

Today I want to talk about radical honesty. Mr. Noob Chef and I have long been intrigued at this form of communication developed by Dr. Brad Blanton. It is a communication technique that requires each person to be direct, complete, open, and expressive. Often times we tend to sugar coat things, or we focus on the other person and what’s bothering us about them versus looking at ourselves and our own flaws. By focusing inward on how we are feeling, only then can we express fully how we feel about a situation. Dialogue can open up and be authentic where you say, “I feel <blank> because…”. It isn’t a license to go off and say “you did this” and “you did that”. Not at all. Instead, it’s a powerful form of communication that helps you realize how to best convey your feelings.

At times, this can be hard. For example: I was raised to always respect my elders no matter what. That’s ingrained in me. But what do you do if someone older then you really does something awful or offensive? Is there a way to say, “I feel offended because what I stand for in <blank> , <blank>, and <blank> does not connect with the way you’re acting right now…”? Yes! That’s what radical honesty is about. It’s about speaking the complete truth in your feelings… even if it’s a tad uncomfortable. Radical honesty is also about never, ever lying. To be honest, I hate lying. Have I done it before? Sure. But it sucks! It feels awful, almost like something eating me up inside. This is probably why I gravitated towards radical honesty in the first place.

So we’ve started implementing radical honesty in our relationship and you know what? It’s kind of refreshing! For us, many times we bottle up emotion a bit because we don’t want to stress the other person out. Even though we eventually figure out what’s bothering the other person down the road…. using radical honesty has helped chop that down completely. Now, when I ask, “hey honey, how are you feeling?” instead of him saying, “oh I’m fine” he can say openly “You know, my back aches. I think I didn’t sleep well last night” or “I’m feeling really great! Thanks!” and I’ll know exactly how he’s feeling. It’s pretty cool. If you’re curious about radical honesty you can learn more here.

And now let’s talk about today’s recipe. 🙂

I needed a reason to make Thai Coconut Soup. I had been craving it for ages, but c’mon… $10 USD for a pound of shrimp? I think not! So I waited patiently, biding my time until I had a reason to whip up a pot of this glorious soup. And then, we all got sick. The Little Noob Chef got especially congested. F*** it, I told myself. This soup has ginger, lemon grass, and curry paste…. all the things she needed to punch that cold in the face. It was time to get cooking! I knew from the moment I added everything into the pot and began simmering that it would truly be the BEST Thai Coconut Soup ever. And it is! Oh, it is! It’s warm, but not terribly spicy. It’s so flavorful and creamy from the coconut milk. It has those glorious seafood flavors from the shrimp and fish sauce. And it has that tangy bite from lime juice. Mmmm! It’s divine. Trust me on this one. 🙂 If you get shrimp deveined and tails off you can whip this up in 30 minutes flat.

I promise you this soup is worth making. I hope you all enjoy it as much as we did. Until next time everyone have a wonderful day and as always, keep on cooking! ❤


The BEST Thai Coconut Soup 

Courtesy of: Allrecipes.com 

Serves: 8


  • 1 tablespoon vegetable oil
  • 2 tablespoons minced ginger
  • 1 tablespoon minced lemon grass
  • 2 teaspoons red curry paste
  • 4 cups chicken broth
  • 3 tablespoons fish sauce
  • 1 tablespoon light brown sugar
  • 3 (13.5 ounce) cans coconut milk
  • 1/2 pound fresh mushrooms, sliced
  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons lime juice
  • Salt to taste
  • 1/4 cup chopped fresh cilantro


  1. Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute.
  2. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes.
  3. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes.
  4. Add the shrimp; cook until no longer translucent about 5 minutes.
  5. Stir in the lime juice; season with salt; garnish with cilantro.
  6. Serve hot and enjoy! 🙂

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