Tag Archives: thai soup

Crab noodle soup and dispiriting temporary assignments

ricenoodlesoup

I have been working as Builder’s Assistant, though not a very successfully it would seem. Léo, my well-adjusted ten-year-old son (I feel the need to account for his emotional health in view of the calamity that is my dog’s), has been busy building a three-story log cabin, as you do, and needed help with the basement. My job was to lean on the planks of wood while he randomly banged nails into them. As if this doesn’t sound like torture enough, I was yelled at for not ‘leaning heavily enough’ and also for coughing, causing the nails to bend. There was subsequent, rather barbed commentary on the fact that my work wasn’t up to par, and also detail as to why it was my fault that the floorboards of the cabin are now crooked. After much deliberation, I think I’m going to stick to cooking.

Ingredients (serves at least 4)

1 tablespoon olive oil

1 tablespoon sesame seed oil

1 onion, chopped

1 leek, chopped

1 red bell pepper, chopped

2 celery stalks, chopped

2 carrots, chopped

2 garlic cloves, chopped

1.25 litres organic chicken or vegetable stock

4 tablespoons frozen peas

4 tablespoons pre-cooked sweetcorn

2 tablespoons soya sauce

1/2 teaspoon dried basil

3 kaffir lime leaves

sea salt and freshly ground pepper to taste

1 teaspoon chilli flakes

75g thin Asian rice noodles

1 tin (175g) of crabmeat

Fresh coriander to garnish

Gently heat the oils in a large saucepan. Add the chopped onion, garlic, leek, celery, carrot and red pepper and cook for 5 minutes, stirring frequently. Add the stock, soya sauce, peas, sweetcorn, seasoning and herbs and simmer for 20 minutes. Add the noodles and crabmeat and cook for a further five minutes. Serve with fresh coriander chopped and sprinked over the top.

Thai carrot and cumin soup

I love everything about this soup – the taste, the colour, the texture, its warm spicyness… It’s also extremely nourishing and with its combination of healing vitamins (A and C, amongst other things,  in the carrots), coconut oil, garlic and ginger, it can be guaranteed to knock a cold on the head in no time. And if you eat enough of it you’ll even end up with a healthy glow 😉

Ingredients (serves 8)

1 tablespoon coconut oil

1 large onion, sliced

3 cloves of garlic, crushed

1 leek, sliced

600g carrots, peeled and sliced

2 litres of vegetable or chicken stock

150g coral lentils

1 teaspoon of fresh, grated ginger

2 teaspoons cumin powder

1 teaspoon chilli powder

Rock salt and ground black pepper to taste

100ml coconut milk

Start by browning the onions, leeks and garlic in the coconut oil. Add the carrots and continue to brown gently for a couple of minutes. Add the stock and bring to a boil, then add the lentils, ginger, cumin, chilli and salt and pepper. Cook until the carrots and lentils are soft – roughly half and hour. Purée, add the coconut milk and serve.