Fragrant Thai Soup (Dan's favourite)Paste
1 cm chunk of lemongrass, crushed
1 green chilli
1 red chilli
4 cloves garlic
2 cms ginger
2 glugs soy sauce
2 glugs fish sauce
squirt lime juice
bunch coriander stems
4 kakfir lime leaves
1 shallot
1 glug olive oil
1/2 tsp pepper
salt
1 cm chunk of lemongrass, crushed
1 green chilli
1 red chilli
4 cloves garlic
2 cms ginger
2 glugs soy sauce
2 glugs fish sauce
squirt lime juice
bunch coriander stems
4 kakfir lime leaves
1 shallot
1 glug olive oil
1/2 tsp pepper
salt
Soup
1 can coconut milk
2 cups veg stock
1 rib-eye steak
1 pack bean sprouts
1 bunch coriander leaves
1/3 savoy cabbage
1 can coconut milk
2 cups veg stock
1 rib-eye steak
1 pack bean sprouts
1 bunch coriander leaves
1/3 savoy cabbage
In a small food mixer, blend all past ingredients until smooth.
Season steak and in a frying pan, sear and leave to rest. Steak should be rare to blue as it will cook further in the hot soup.
In a non-stick deep pot fry paste for 2 mins.
Add coconut milk solids and fry for 1 minute.
Add coconut milk and stock and stir well.
Simmer for 10 minutes.
In meantime, stir fry cabbage in same pan as steak, season.
Add meat and cabbage at last minute and serve in deep chinese bowls.
Serve with fresh coriander, raw bean sprouts and thinly sliced red chilli.
No comments:
Post a Comment