A variation on a HFW (huge furry whipping tool as he is known in our house) recipe for Thai Style Chicken Noodle Soup. It was delicious, but L and N found it a bit too sour. I loved it however.
For 4 generous portions you need
2 bundles rice noodles
1 can coconut milk
1 carton coconut cream
1 litre vegetable stock
1 packet frozen quorn pieces
2 inch piece ginger, grated
2 cloves garlic, sliced
Grated zest of a lemon and lime
Juice of a lemon
1 chilli, finely chopped
1/2 cabbage, shredded
1 large carrot, sliced
Chopped corriander to serve
2 tbsp soya sauce plus extra to garnish
1/2 tbsp rice vinegar
1/2 tbsp mirin
Place everything into a pan and bring to a simmmer. Cook for 5-10 mins until tender and serve in deep bowls topped with the corriander and some extra soya sauce.
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