What we’re eating ….

My husband and I actually were given this recipe at a cooking class in Thailand. I always order this when we have Thai food and its so easy to make at home as well.

TOM KHA GAI

MILD COCONUT MILK SOUP WITH CHICKEN, GALANGAl, MUSHROOMS AND HERBS

INGREDIENTS

Chicken, sliced   100   gr.  3.5oz

Straw Mushroom   20   gr.   3/4oz

Shallot, whole   10   gr.   1/3 oz

Galangal, sliced   10   gr.   1/3 oz

Lemongrass, stalk   10   gr.   1/3oz

Fresh Turmeric   5   gr.   1/6oz

Chili, crushed   5   gr.   1/6oz

Chicken Stock   100   gr.   3.5oz

Coconut Milk   100   gr.   3.5oz

Lemon Juice   2   tsp.

Fish Sauce   2   tsp.

Kaffir Lime Leaves   5   gr.

Coriander Leaves

METHOD

1. Heat the chicken stock until boil, then add coconut milk until boil again, it takes about 3 minutes.

2. Add the straw mushroom, lemon grass, shallot, gaiangal and fresh turmeric.

3. When the stock boils, add the chicken.

4. When the stock comes to a boil again, remove the pot from the heat and then stir in lemon juice, fish sauce, chili, kaffir lime leaves and top with coriander leaves.

This is so good. It’s filling enough to be a meal …

POTATO SOUP

Onion

Bacon

2 tablespoons butter

4 medium potatoes

2 cups chicken broth

1 cup milk

1 cup cheese

Saute onion and bacon in pan with butter until soft. Add potatoes and broth. Bring to a boil, reduce heat to simmer and simmer for 15 mins or until potatoes are cooked. Stir in milk and cheese and heat gently. Puree if desired.

I don’t particularly like soup and especially not pumpkin soup but this is delicious. It’s worth the extra effort to make the pesto as t really sets off the flavour of the soup.

Thai Style Pumpkin Soup

2 bunches coriander/cilantro

zest and juice of 1 lemon

2 garlic cloves

1/3 cup olive oil

1 chopped onion

2 teaspoons grated ginger

1 tablespoon red curry paste

1 butternut pumpkin

2 cups vegie stock

200ml/6oz coconut milk

To make coriander pesto – process coriander, lemon zest, lemon juice  and garlic in food processor. Slowly add 3 tablespoons of olive oil. If needed add warm water to get right consistency

Heat remaining oil (1 tablespoon) in a large pan over medium heat. Add onion and stir for 1 minute. Add ginger and curry paste and stir for 1 minute. Add pumpkin and stock, bring to the boil and then for 15 mins or until pumpkin is cooked. Cool slightly then blend until smooth. Add coconut milk  and warm though.

Serve topped with a spoonful of pesto.