A Festive season of melted chocolate indulgence and fairytale pistes seems like a distant memory. So, waving goodbye to a deadline filled hard-hitting January the kitchen calls... And my Thai Vegetable Soup is the stuff of creamy comforting scrimping student dreams. Method
First to hit a deep soup pan on medium heat are a few cloves of garlic (no scrimping here) crushed with the back of a knife then diced. Also half a red o
nion, diced, A chilli, also diced (or dried crushed chilli, lasts for ages and almost as good) & half a teaspoon of ginger powder. Splash the olive oil in and fry off whilst chopping a large sweet potato. Bang the potato in too, and stir for a few secs before adding 500ml of water fresh from the kettle.
Right, now I'd also add my homemade thai fish stock, which I'll explain at the end* or could be replaced with a tin of coconut milk, 1/4 of a fish stock cube, another dash of ginger & chilli, and some lime juice (equiv. about 1 lime)
Chop up about 2 courgettes and add them, then do whiff test. If th
e coconut's a tad overpowering I'd add some more lime or ginger, to taste. Leave the pot to simmer (covered) for about 20 mins, stirring regularly, and taking the time to dice some pak choi and mushrooms, then return to mash! (Or blend, but I prefer mashing...) Then time to whack in the diced veg, and leave for another 5-10 mins (if it looks pretty near to awesome at this point then cover, but not if it's a bit liquidy, let excess water steam off.) It's also time to taste test that badboy, add more of whatever feels right! Also some Cayenne pepper is handy if you fancy some more heat.
What do I need?
Garlic.
Olive oil.
Red onion.
Ginger powder.
Fresh or dried chilli.
Sweet potato.
Courgettes (or similar if you're clearing the fridge out..)
Mushrooms.
Pak Choi.
*What about that stock?
Now, this stock was a byproduct of yesterday's supper, as all the best are. 'Poached white fish & veg.' So, I poached my fish-tacular in coconut milk, with lime, chilli & a generous dose of ginger. I also whacked some veg (courgettes and mushrooms) in with it. Afterwards, the stock is saved from the pyrex dish.
(Unrelated to stock but when poaching, only half cover the fish & top with a crust of cayenne breadcrumbs, made from binding butter, plain flour & cayenne pepper.)
Et Voila! Now, doesn't that make you feel like you're here..?
Good.
