Curried vegetable soup
Serves : 6 to 8
You need
1 large onion, chopped
2 large potatoes , chopped
2 large carrots , chopped
100 g button mushrooms, chopped
½ cup (60 g ) frozen peas
1 litre ( 4 cups ) vegetable stock
425 g can tomato puree
½ cup ( 125 ml ) coconut milk
2 teaspoon cooking oil
4 large cardamom pods , bruised
2 teaspoon coriander powder
1 teaspoon garammasala powder
½ teaspoon chilli powder
1 spring curry leaves
2 tablespoon lemon juice
2 tablespoon chopped coriander leaves
Salt and pepper to taste
Method
1, Heat oil in a large pan ; fry onion and cardamom. Stirring , until onion is browned slightly .
2, Add ground spices , curry leaves , carrots, potatoes , tomato puree , stock and mushrooms . Simmer the heat, cover and cook for 15 minutes or until vegetables are tender.
3, Add lemon juice, coconut milk; then simmer , uncovered for 10 minutes. Add peas ; simmer, uncovered for 3 minutes or until the peas are tender. Just before serving stir in chopped coriander leaves and adjust seasoning.
Spicy Thai vegetable and noodle soup
Serves : 4
Ingredients
1 large carrot , cut into thin strips
1 courgette , cut into thin sticks
115 g head of broccoli, cut into florets
115 g soy bean sprouts
1 litre vegetable stock
2 tablespoon vegetable oil
1 onion , sliced
2 garlic cloves , chopped finely
400 ml coconut milk
3-4 tablespoon Thai soy sauce
2 tablespoon Thai red curry paste
55 g wide rice noodles
4 tablespoon chopped coriander leaves
Method
1, Heat the oil in a wok or large frying pan and stir – fry onion and garlic for 2-3 minutes or till get light brown colour. Add the carrot , courgette and broccoli and stir- fry for 3 - 4 minutes, until just tender.
2, Pour in the stock and coconut milk and bring to the boil . Add the soy sauce , curry paste and rice noodles , until the noodles have swelled. Stir in the beansprouts and coriander and serve immediately.
Curried vegetable soup
Serves : 6 to 8
You need
1 large onion, chopped
2 large potatoes , chopped
2 large carrots , chopped
100 g button mushrooms, chopped
½ cup (60 g ) frozen peas
1 litre ( 4 cups ) vegetable stock
425 g can tomato puree
½ cup ( 125 ml ) coconut milk
2 teaspoon cooking oil
4 large cardamom pods , bruised
2 teaspoon coriander powder
1 teaspoon garammasala powder
½ teaspoon chilli powder
1 spring curry leaves
2 tablespoon lemon juice
2 tablespoon chopped coriander leaves
Method
1, Heat oil in a large pan ; fry onion and cardamom. Stirring , until onion is browned slightly .
2, Add ground spices , curry leaves , carrots, potatoes , tomato puree , stock and mushrooms . Simmer the heat, cover and cook for 15 minutes or until vegetables are tender.
3, Add lemon juice, coconut milk; then simmer , uncovered for 10 minutes. Add peas ; simmer, uncovered for 3 minutes or until the peas are tender. Just before serving stir in chopped coriander leaves and adjust seasoning.
Spicy Thai vegetable and noodle soup
Serves : 4
Ingredients
1 large carrot , cut into thin strips
1 courgette , cut into thin sticks
115 g head of broccoli, cut into florets
115 g soy bean sprouts
1 litre vegetable stock
2 tablespoon vegetable oil
1 onion , sliced
2 garlic cloves , chopped finely
400 ml coconut milk
3-4 tablespoon Thai soy sauce
2 tablespoon Thai red curry paste
55 g wide rice noodles
4 tablespoon chopped coriander leaves
Method
1, Heat the oil in a wok or large frying pan and stir – fry onion and garlic for 2-3 minutes or till get light brown colour. Add the carrot , courgette and broccoli and stir- fry for 3 - 4 minutes, until just tender.
2, Pour in the stock and coconut milk and bring to the boil . Add the soy sauce , curry paste and rice noodles , until the noodles have swelled. Stir in the beansprouts and coriander and serve immediately.