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With the weather getting cooler, cold raising its head everywhere, it’s time for some fabulous soups! And what better than a spicy, creamy soup full of nutrition to open your blocked nose and whack your senses awake! πŸ˜€

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It all starts with a creamy base made up of coconut milk. So we’ll be needing a teacup of coconut milk. For the flavoring,I used 1 onion, a bunch of corriander leaves, 1 red dried chilli, 3 cloves of garlic and a knob of ginger, juice of 1 kaffir lime and a little of its zest to perfume the paste as I had no lemongrass.Grind this mix into a paste.
Start sautΓ©ing some chopped up red bell peppers,sliced baby corn and mushrooms. Once the vegetables begin to wilt slightly, add the paste and fry well.
Once you notice that the raw smell isn’t there any more, add water enough to make a broth. Let it boil for 15 minutes. Add the coconut milk and stir all the ingredients. Turn the heat to super low simmer and then let it cook for 5 minutes.See to it that the coconut milk doesn’t boil furiously!
Season with salt and well pepper if you’re brave after that chilli. πŸ™‚
If the soup is too thin, use some cornflour slurry to thicken it as I did. It also gives the soup a velvety look.
Sprinkle a tsp of corriander leaves in every serving bowl and enjoy!

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