Wednesday, 7 August 2013

Good Eats : Thai-style Coconut-Ginger Soup

I went to Thailand in my early teens, so being the young and innocent little one that I was, I skipped the "Hangover 2" culture of Bangkok and went straight to the Phad Thai.
Noms indeed.

This, however, ain't about the Phad Thai. This is about two flavours that go so well together that they should have a civil ceremony.

I'm talkin' Coconut and Ginger.

The combination of sweet-heat from the ginger and the mellow, tropical taste of the coconut milk just make this such a hit that nobody who's tried it has disliked it.

So here it is, one of the easiest, most satisfying soups of AWLL TIME.

Recipe (4 servings):
2-3 onions (You can use any kind here: yellow, white, or red), sliced
2-3 cups of sugar snap peas/flat green beans, cut into bite sized pieces
1 cup chopped baby marrow (or you can add in any other vegetables you like, as long as they cook in time)
2 vegetable stock cubes
A big chunk of fresh ginger (yes, that's a real measurement), cut into mini bite-sized chunks
1/2 cup coconut milk
3 cloves of garlic, sliced
1 or 2 serrano/jalapeno chili peppers (or you can use chili powder to your spicy taste), sliced thinly
salt and pepper to taste  (be careful not to salt until you've added the stock cubes so that you can avoid over-salting)
Cilantro, a big handful, chopped.
Coconut oil (for sautee-ing)

Sautee the onions in the coconut oil until just translucent(should be about 4-5 minutes).
Add in your vegetables and cook down for a few minutes. This cooking time all depends on what vegetables you used in the recipe (for example, sugarsnap peas/green beans would take less time to cook than potatoes).
Crumble in your stock cubes, chili, ginger, garlic and pepper. Sautee to cook the raw out of the garlic and to awaken the ginger and chili.
Pour in a cup of hot water to deglaze the bottom of the pan. Add enough water to just cover the vegetables.
Cook down until the veggies are tender but still have a bite to them.
Add in the coconut milk and cilantro. Cook on a low fire for about 7-10 minutes. You don't want to boil it otherwise the coconut milk will become grainy. Taste for salt and adjust to your liking.
Throw in the cilantro and serve up!

This can be made into a paleo dish by adding in shrimp or chicken, but don't be afraid to alter the vegetables. As long as there's a big handful of ginger and coconut milk, the taste will still be delicious.