And with the Rayburn lit for the hot water as the solar panel is 'resting' (posh actor's euphemism for not working - due to lack of solar input), I thought a hot soup bubbling away on the hot plate would raise our morale from the sodden depths.
Raiding the depths of the veg basket - I should have considered stocking up on fresh veg before starting this challenge, oh well too late now, I found a handful of sorry looking carrots and a couple of spuds.
Carrot and Potato Green Thai Chili Soup
Peel and chop into smallish chunks a handful of decidedly limp carrots and a couple of spuds about to sprout (you could use fresh ones but this is what was left in my larder)
Boil in a litre of chicken stock until they begin to disintegrate, then either blitz with a stick blender or use a potato masher to achieve a puree
At this point you may need to add some water, taste to see if you need just water or seasonings as well, a strong stock would be fine but if you are using a cube you may need the additional seasonings.
Now stir in a heaped teaspoon of green Thai chili paste
Leave to simmer away gently for half an hour until serving or cover and stick in the oven for later, then serve with some bread.
To make your own paste: Green Thai Chili Paste
Blend all the ingredients together to make a small
jar's worth that will keep in the fridge for a couple
of weeks, or can be frozen in teaspoon sized dollops
on a tray in the freezer to use another time.
jar's worth that will keep in the fridge for a couple
of weeks, or can be frozen in teaspoon sized dollops
on a tray in the freezer to use another time.
- 1 small onion or a shallot
- 4-5 cloves garlic
- 1 thumb-size piece of ginger
- 1 cup chopped fresh coriander leaves & stems
- 1/2 tsp. ground cumin
- 1/2 tsp. ground pepper
- 1/2 tsp. ground coriander
- 3 Tbsp. fish sauce
- 1/2 tsp. salt
- 2 Tbsp. lime juice
- 1 tsp. brown sugar
- 3-4 Tbsp. coconut milk or double cream
- 1 stalk lemongrass
- 1-3 green chilies depending on how hot you like your curry
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