Thai veg soup

thai veg soup

Perfect, post-sickness bug food. (Thanks, Bert.)

Serves 2

Dash of sunflower or veg oil

1 onion, chopped

2 cloves garlic, crushed

1/2 teaspoon chili flakes

1 teaspoon turmeric

1 small bunch coriander, chopped

100g spring greens, chopped

1 tin coconut milk

Salt to taste

3 white mushrooms, roughly chopped

Bert gets a sickness bug, is sick twice (and does about 20 jigsaws in between), has an afternoon nap and is then completely recovered. He passes it on to us and we’re floored for days.

God, we feel old.

To make the soup, saute the onion, garlic, spices and chopped coriander stalks till the onion’s translucent. Add the spring greens and coconut milk, season and simmer until tender before pureeing. Then add the mushrooms and return to the heat for another 5 minutes to cook the mushrooms through. Sprinkle on the chopped coriander leaves to serve.

Bert has tried this, and would probably eat it with a bit less chili, though the thought of his wild spooning plus the turmeric is a bit unnerving, immovable stains-wise.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s