Spa Detox Recipes from Chiva-Som

Healing Holidays have unearthed some of the successful spa cuisine recipes from Thailands' world famous destination Spa Chiva Som.


Pomelo & Prawns Salad Recipe


  • 30 g Shallots
  • 2-inch Lemongrass
  • 5 ea. Bird chilli
  • 1 clv Garlic
  • 10 g Spring onions
  • 10 g Chinese parsley (coriander)
  • 8 Tbs. Lemon juice
  • 4 Tbs. Honey
  • 2 Tbs. Soy sauce
  • 1 Tbs. Toasted coconut flakes
  • 1 Tsp Roasted almonds
  • 100 g Prawns (cooked)


Finely chop shallots. Slice lemon grass, spring onion and chillies. Break pomelo into ‘flakes’ and mix with lemon, honey, soy sauce and crushed garlic. Mix in chilli, spring onion, lemongrass, shallots, coconut, almond, and cook prawns. Toss well. Adjust seasoning to taste if necessary. Let stand for 1 hour for flavours to develop, before using.
Nutrition per serving: Calories 185 kcal | Fat 1.3 g


Duck Dumpling


  • 50g garlic
  • 50g sesame oil
  • 200g Chinese bok choy
  • 400g carrot, grated
  • 300g bean sprouts
  • 100g Chinese celery, chopped
  • 50g coriander, chopped
  • 300g duck breast, shredded
  • 10g black pepper
  • 80g rice vinegar
  • 20g brown sugar
  • 50g soy sauce
  • 100g rice paper, soaked for 1 minute

To a medium saucepan add garlic & sesame oil. Cook over medium heat for
1-2 minutes. Add bok choy, carrot, bean sprouts, coriander and celery and continue cooking for 2-3 minutes. Add duck breast and cook for further
7-8 minutes or until duck is cooked. Season with pepper, vinegar, brown sugar and soy sauce. Set aside to cool. Wrap the filling in rice paper and steam for
5 minutes. Serve immediately
Nutrients Per Serving: Energy 85 kcal | Protein 5.5 g | Carbohydrate 13.4 g | Total Fat 1.4 g

Main Course's

Rock Lobster Curry


Curry Paste:
  • 6 dried red chillies, seeded and soaked in water until soft
  • 2 cm (1 inch) piece galangal, peeled and sliced
  • ½ Tsp coriander seeds
  • ½ Tsp cumin seeds
  • 1 Tsp ground cinnamon
  • 1 Tsp ground turmeric
  • 4 cardamom pods
  • 4 cloves
  • 2 medium shallots
  • 3 garlic cloves
Rock Lobster Curry:
  • 250 ml (9 fl oz/1 cup) coconut milk
  • 80 ml (2 ½ fl oz/ 1/3 cup) curry paste
  • 10 Tbsp miso paste
  • 40 g (1 ½ oz) grated palm sugar
  • 2 Tbsp tamarind juice
  • 1 L (1 ¾ pints/4 ¼ cups) vegetable stock
  • 400 g (14 oz) potatoes, cut into 2 cm
  • (1 inch) cubes and boiled for 8 minutes
  • 200 g (7 oz) onion, cut into 2 cm (1 inch) cubes
  • 320 g (11 ½ oz) rock lobster, shelled and sliced
  • 80 g (2 2/3 oz) shallots, quartered, to garnish
  • 2 Tbsp sliced red chillies, to garnish
  • 2 Tbsp sliced and toasted shallots, to garnish


Curry Paste
Using a pestle and mortar, gradually add each ingredient in the order listed, pound each ingredient from hard and dried to soft and wet before adding the next. Or, using a blender, add little by little of each ingredient. To soften, add a little water or soy sauce. Blend until pureed.
Rock Lobster Curry
Pour half the coconut milk into a large heavy-based pan over medium heat and bring to a boil, stirring constantly. Stir in curry paste and cook for 2-3 minutes until mixture is fragrant and thoroughly blended. Add miso paste and palm sugar and mix well. Add tamarind juice, vegetable stock and remaining coconut milk and bring back to a boil. Then add cooked potato and onion, reduce the heat and simmer for several minutes. Add rock lobster and cook for 3-4 minutes. Remove from heat. Garnish with shallot quarters, red chillies and toasted shallots and serve.
Nutrients Per Serving: Energy 438.37 kcal | Protein 23.58 g | Carbohydrate 54.53 g | Fat 16.25 g

Roasted Chicken with Lemongrass


  • 140 ml vegetable stock
  • 100 g lemongrass, roughly chopped and crushed
  • 4 Tbsp honey
  • 4 Tbsp miso paste
  • 4 Tbsp soy sauce
  • 150 g lemongrass, pressed and roughly chopped
  • 480 g chicken breast, skin removed
  • 20 g roasted sunflower seeds, to garnish
  • 20 g lemongrass, finely sliced diagonally and baked at 180 c for 10 minutes, to garnish
  • 1 Tsp ground white pepper 


Marinade in a saucepan, mix all the ingredients together over medium heat. Bring to the boil and simmer for 5 minutes, or until reduced by half. Drain, discard lemongrass and allow the sauce to cool. Mix marinade and chopped lemongrass, add chicken and marinate for 30 minutes. Place chicken in a shallow baking tray and bake in the oven at 180C for 10 minutes. Remove the chicken from the baking tray, slice and place on a plate, pour sauce over, garnish with sunflower seeds and baked shredded lemongrass, and serve.
Nutrients Per Serving: Kilocalories 292.06 kcal | Protein 31.47 g | Carbohydrate 31.57 g | Fat Total 4.91 g


Mango and Yoghurt Parfait with Pomegranate Granita



In a mixing bowl, whisk the brown sugar, flour and butter until blended evenly, then bake at 160°C for 13 minutes. Chill the pomegranate water at -18°C until it is frozen but not solid. Mix the yoghurt, honey, water and gelatin together then put in a glass. Chill for 2 hours. Place the diced mango in a glass and top, first with the baked mix and then the iced pomegranate water.
Nutrients Per Piece: Energy 138.3 kcal | Protein 2.7 g | Carbohydrate 19.8 g | Fat, Total 5.8 g


50 g Yoghurt
10 g Honey
10 g Water
1 sheet Gelatin
20 g Mango, diced
50 g Pomegranate water
30 g Rice flour
5 g Brown sugar
10 g Butter


Taro Cake

Mix all ingredients by hand using a shredded banana or pandan leaf. Strain, and pour the mixture into a square baking dish, or into separate ramekin dishes. Place on a deep baking tray in 2.5 cm (1 inch) water. Place the bain-marie in the oven and bake at 145°C (300°F) for 20 minutes or until the cake is cooked. Leave to cool and cut cake as desired.
Nutrients Per Piece
Energy 428.32 kcal
Protein 8.88 g
Carbohydrate 53.07 g
Fat, Total 19.81 g



500 ml (18 fl oz/2 ½ cups) coconut milk
350 g (12 oz) grated palm sugar
150 g (5 ½ oz) taro, peeled, cubed and streamed for 15-20 minutes
35 g (1 ½ oz) rice flour
10 egg whites
3 whole eggs

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