A soup you can eat all day, everyday…
I can’t believe how time is flying. Feels like one minute I was pregnant and now baby SK is almost four months old. Parenthood really does change your world in so many ways but all for the better.
One thing that hasn’t changed is my love for cooking and eating. It was one of my biggest fears, baby SK consuming my world to the point where I can no longer venture in my kitchen and cook up a storm. My husband was worried too because after all he is the prime beneficiary of the LSD culinary spree.
While we are still cooking and eating lip smackingly delicious dishes, I am guilty about not blogging them as swiftly as I previously would. I promise, I will try to change that and bring recipes to you quicker rather than just teasing you.
Ingredients: 15 Cooking time: 45 minutes
- 500 gms of rice noodles
- Assorted vegetables (I used mushrooms, carrots and beanshoots)
- Two lemongrass stems crushed (discard first two layers)
- Fix to six spring onions, chopped
- One birds eye chilli, finely chopped
- 250 gms of Thai basil leaves
- One to two kaffir lime leaves
- Fresh coriander, leaves and stem
- Juice of one lemon
- Two tablespoons of tom yum paste
- 100 gms of roasted and crushed peanuts
- 1.5 litre of vegetable stock
- 0.5 teaspoon sugar
- Salt to taste
- Two tablespoons of oil
Heat oil in a large pot. Add white ends of the spring onion, cinnamon stick, red chilli, kaffir lime leaves, lemongrass and six to eight Thai basil leaves. Stir all the ingredients and cook until aromatic.
Now add tom yum paste and mix well. Cook for seven to ten minutes on low heat or until the oil separates from the paste. Then add 1.5 litres of stock, remaining Thai basil leaves (save some for the garnish), lemon juice, sugar and season with salt as desired. Cover the pot with a lid and let the broth simmer on a low heat for 15 to 20 minutes.
While the broth is simmering cook the rice noodles as per packet instructions and keep aside.
Once the broth is aromatic add the veggies. You can use any vegetables of your choice. Let the vegetables simmer for five to seven minutes or until tender. Don’t overcook the vegetables.
Your soup is now ready to serve. Place handful of rice noodles in a bowl. Add a generous serve of the broth and veggies. Garnish with coriander, Thai basil and crushed peanuts.
Enjoy this lip smackingly delicious soup on a cold evening or a hot day. One bite will teleport you to Thailand!!!