Thai cooking has always been a passion, with fresh aromatic ingredients like lemon grass, cilantro, chilies and ginger the possibilities of creating dishes in endless. This cuisine brings to world the 5 flavors of sweet, salty, sour, bitter and hot. The subtle variation in proportions of ingredients used highlights these flavors.
Soup is always the best when the stock is of ultimate quality. Make your chicken stock at home with bones and vegetable or buy a good organic variety.
With Thai cooking you need the sour with the sweetness of creaminess. In this soup I have used low fat coconut milk and no oil, the ingredients lend their flavors beautifully.
Use dried shitake mushrooms instead of fresh ones and they are more intense. Just soak the in warm water for 30 mins and use the liquid as well.
The spark comes from the kaffir lime leaves which I have bought dried ( I can’t find the fresh ones here so far)
The simplest soups are sometimes the best…warm, tangy and so good for the soul. This soup is simple and this soup is good and this soup is nourishing.
It was ready is just 20 mins and made this chilly winter day just a little bright. The fridge was left with a depleting stock but I found the vibrant celery sticks and fresh carrots which inspired pulling this off. I had made some fresh lemongrass paste and had dried kafir lime leaves on hand so looked like a perfect day for soup.
The color in the soup is obtained from fresh turmeric that I minced with the garlic and ginger. It adds an earthiness but if you don’t have it on hand then don’t fret….equally delicious with out it.
For the home made recipe of lemongrass paste check it out on my blog here.
The vegetarian version of this soup uses a vegetarian broth, I bought an organic low sodium version but homemade would be great. If you are not a vegetarian then do use a good bone broth or beef broth that will bring intensity to the soup.
Phở or pho is a Vietnamese noodle soup consisting of broth and noodles with your choice of protein.
I LOVE Pho and it is a true comfort food for me. I have probably 7 take out restaurants within a 5 mile radius and have tried most of them.
Today it felt like summer bright and cheerful, daffodils are staring at me to come out and play. Today I wanted to make it my way all in with just beautiful vegetables, rice noodles and aromatic herbs and spices. I would have used fresh basil for garnish but did not have any on hand.
Such a delicious play on texture, taste and aroma.
Did I say I LOVE Pho!!
Fresh ginger and lime is crucial for the aroma. I used a organic vegetable broth as a base and then turned up the flavor with the addition of spices. You could start with a homemade broth.
More fall recipes…more warmth of this beautiful season. Time for thanks and blessings.
This is a soup that will make you close your eyes with every spoonful to savor the flavors. It is spiced up with a green chili, ginger, turmeric and cumin. It is also vegan if you omit the goat cheese on top.
Butternut squash is roasted with a drizzle of olive oil and spices, the walnuts are toasted and the Sage from the garden is perfect with this soup.
If you can’t find the fresh ginger and turmeric root please use the dry powder.
1 red onion
4 stalks of celery
1 green apple
1 green chili
2 small pieces of ginger root- finely chopped
2 small pieces of turmeric root- finely chopped
1 tsp cumin powder
1 tsp coriander powder
1 tsp ginger powder
5 cloves of garlic- chopped
a bunch of sage leaves – flash fried in olive oil
1 tsp chopped fresh sage leaves
a cup of walnut pieces
1/2 cup coconut milk
2 cups vegetable broth
salt and pepper
Putting it together:
Cut the squash in half, remove the seeds and smother with salt, pepper, cumin powder and olive oil. Roast in 375 degree for 45 minutes. When done, remove the skin and cube.
Toast the walnuts in the same over for 5 -10 mins until fragrant
Flash fry the sage leaves and drain on a paper towel
Chop the onions, celery, carrots, green chili and apple.
Pour 2 tbsp olive oil in a heavy bottomed pan and add the garlic, as you saute, add the ginger, turmeric and the chopped raw vegetables.
Once translucent add the dry spices and let if cook on medium heat for a few minutes.
Add the chopped sage leaves, roasted squash, vegetable broth and salt and pepper to taste.
Cook for about 30 mins until all veggies are soft and tender.
Puree with a hand held blender in the pot or in a regular blender until smooth.
At this point you can coconut milk to bring some creaminess. Let it heat through.
Serve hot topped with walnuts, fried sage leaves and goat cheese.
An unfortunate accident in my vegetable garden, a foot slips, a bone cracks and life lands with a clear realization of a broken leg.
Cast, crutches, knee scooter, cancelled vacation plans and an abundance of crankiness and pain….while dealing with everything that comes with it, I am encouraged that it will help my family cook with me ( as I give direction of course :).
I have been looking for simple healing recipes that will be satisfying and help me through this phase.
This Sprouted Urad dal soup is simple and nourishing. I had started sprouting the Black Urad dal before the fracture intending to use in in salads but it ended up pressure cooked into a delicious soup.
Sprouting is a great way to liven up your regular lentils adding that extra crunch and the extra punch of vitamins the germination process brings.
Use a sprouting process that works for you but the basic way is to soak in water overnight the first day and then rinse and drain twice a day leaving covered with a damp towel. Sprouts should start to come out in day 3-4. After that point you can store in the fridge for a couple of day while using to add to soups, salads and stir fry…or just snack on them like I do.
Here is what you need:
2 cups of sprouted Urad lentil (dal)
1 tsp ground cumin
1 tsp ground coriander
1 green chili – chopped
1tsp chopped fresh ginger
1 tsp chopped fresh garlic
1 chopped tomato
2 cups water or vegetable stock
1 tbsp ghee ( or butter)
Chopped cilantro, chopped ginger, a pinch of lemon zest and lemon juice for garnish
Extra Chopped tomato for garnish
How to put it together:
In and pressure cooker combine the first 8 ingredients and pressure cook for 7-8 mins.
Release the pressure and keep on low heat. Adjust the seasoning and add the ghee.
Serve topped with chopped tomatoes, cilantro, zest, ginger and a squeeze of lemon juice.