My parents are currently on holidays in Sri Lanka, and thanks to technology they are sending in touch and sending pictures of their trip in paradise. If you live in the UK, you will know that we are currently flooded due to heavy rains and a lot of wind… so not exactly enjoying great weather. A bit of warmth and sunshine from Sri Lanka is thus most welcome, and it made me think of making this soup, with whatever I had in my pantry.
Before I go into the recipe, here is an idea of what life looks like at the moment in England. Below is a picture of my gym..car park and tennis courts are completely under the water! Needless to say they had to close until further notice. Thankfully, I am ok, no flooding in my area yet, I am crossing fingers and toes. Also I live in a first-floor apartment, so it is unlikely the water will ever reach me.
And this is an example of daily pictures my parents send me … quit a different landscape! I could be jealous (and let’s admit it, I am a little) but really I am glad they stay in touch so I can travel a bit myself, if only in my imagination!
Anyway, this is what brought me to make this delicious Thai Soup, to bring a bit of warmth and exoticism to my week-end! I always have a few ingredients to make Thai-inspired dishes in my pantry : coconut milk, coriander, curry paste. This soup was made with these, plus a bit of leftovers from the fridge. You could replace any of the veggies and meat with whatever you have. I have done this soup before with chinese cabbage, courgettes, red peppers and shrimps or tofu. It always works well.
Ingredients (4): 400 ml chicken stock – 1 tbsp vegetable oil – 400 ml coconut milk – 1 tbsp red thai curry paste – 3 nests of rice noodles – soy sauce – fish sauce – 5 chestnut mushrooms – 1 chicken breast – 100 g snow peas – 5 cherry tomatoes – a few coriander leaves – 1 tbsp grated ginger root (or galangal if you have) – 1/2 lime (or lemongrass if you have) – 1 clove garlic
1. Add the red curry paste, crushed garlic, grated ginger and some vegetable oil to a large shallow pan and cook for a few minutes to release the aromas, stirring frequently.
2. Slice the mushrooms and cut the chicken breast into small cubes. Add them to the pan with the snow peas and cook some more, until the chicken looks nice and golden.
3. Add the chicken stock and simmer for a few minutes. Then add the coconut milk and simmer some more.
4. Meanwhile, pour some boiling water over the noodles in a bowl and let them sit until they have softened, about 4-5 minutes, then drain and set aside.
5. Add the noodles to the soup. Finish off with splashes of Thai fish sauce, soy sauce and lime to taste, and some chopped fresh coriander.