So, it’s Saturday and we got up late. So late, I missed the beginning of Saturday Kitchen – BOO! Anyway, where Saturday would normally be my ‘baking day’, we’d already decided that it was to be the pre-Christmas spring clean (or should that be winter clean?) instead. No Baking Allowed. BOO Two. But I was very well behaved and didn’t bake. Instead, I spent three hours cleaning the kitchen from top to bottom, thinking about where I could store all of my quickly-gathering baking equipment. In the middle of this ‘think’, suddenly, WHAM, hunger pangs! Hooray! An excuse to cook. In the fridge there lurked some pak choi, peppers, carrots, spring onions and celery. Hmmmm….. there was only one thing to do. Make hot and spicy Thai Vegetable Soup!! YEAH! It’s not perfectly authentic…I lacked a few ingredients but nevertheless, here’s the recipe. (I make no apologies for lack of quantities, but my ad-hoc recipe made two hearty bowlfuls/bowl fulls!)
1 head of pak choi (chop the heart into half moons, leave the leaves whole)
half a carrot (sliced into thin juliennes)
half a celery stick (pull out the veins, slice into matchsticks)
red pepper (sliced into thin matchsticks)
1 spring onion chopped
half a red onion. sliced thinly
half a courgette (scoop middles out, slice the rest into thin half moons)
garlic clove, sliced very thinly
1 red chilli, chopped
1 handful of good quality thin noodles
splash of soy sauce
splash of lemon juice
5 kaffir lime leaves
slice of ginger, chopped
vegetable stock cube
1) Put a pan of water on to boil – add stock cube.
2) Add soy sauce, garlic, lemon juice, lime leaves, chillies, ginger. Simmer for 1 minute.
3) Add carrot sticks. Simmer for 1 minute.
4) Add all other vegetables and noodles. Simmer for 4 minutes.
5) Serve! Add extra chillies if you prefer it hotter or add a dash of chilli oil to the top. Sprinkle a few reserved spring onions on the top.
Keep tasting – it should be hot and vibrant. It’s thin, brothy and vegetabley! Yum!