Sunday, March 21, 2010

Spicy Coconut Soup

garlic, ginger, coriander, oh my!



Yesterday I felt ill and couldn’t think of a single thing to eat that wouldn’t immediately make me want to crawl under a rock and die.



Then I realised this is magic soup that would make the birds sing and stars sparkle and nausea recede to whence it came.



I got the idea from a severe obsession with Thai Tom Kha soup. I threw in what I figured it would have, and voila! super soup.



Ingredients

1/2 onion, sliced thinly
3 cloves garlic, minced
1.5 inch piece fresh ginger, peeled and cut into paper-thin slices, then into strips
4-5 coriander stems, chopped
1 stick lemongrass, sliced. I also pound it with the bottom of a heavy knife to break the strands inside so it’s not so tough.
1 red chili, sliced. I left the seeds in for a little heat.
1 litre/4 cups vegetable stock
400ml coconut milk
1 tablespoon brown sugar
juice of two limes
1 tomato, chopped or 6-7 cherry tomatoes. The cherry tomatoes look nicer.
2 mushrooms, sliced or halved, depending on size
3 bok choy stems, sliced


Method
1. put stock, garlic, ginger, coriander stem, lemongrass, chili and onion in a pot and cover with stock. bring to a boil and then turn down to a simmer.


2. Add coconut milk, sugar and lime juice.


3. Five minutes before you want to serve it, add tomato, mushroom and bok choy.


You can also add whatever veggies you like - carrot and beans would be good!

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