Tuesday, August 23, 2011

Spicy Coconut Soup

This is a recipe I want to try when I have my own kitchen once more. Apparently the spices can be gotten from Tesco; I hope that includes Tesco Egham!

Inventory:
1 l coconut milk
1 l vegetable stock
10 cm of galangal, peeled and chopped
8 lemongrass stalks, thinly sliced
4 kafir lime leaves
1 box of cauldron tofu
5 green chillies , sliced
1 tbsp brown sugar
a few sprigs of coriander
1 lime , halved
1 red onion, sliced
2 spring onions, sliced
5 mushrooms, sliced
1 packet of beansprouts
2 bok choi, sliced
1 saucepan

Step One:
Put the coconut milk, stock, galangal, lemongrass and the lime leaves into the saucepan and bring to a simmer. Cook for 10 minutes.

Step Two:
Now add everything else except the lime and coriander and bring to a boil. Cook it for another 12-15 minutes.

Step Three:
Finally, ladle the soup into a bowl, add a squeeze of lime and garnish with coriander. Serve.

Note:
Remember that the lemongrass and the lime leaves are not to be eaten. They are only for flavour!

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