In fact, it's a cracker of a soup!
This recipe will serve two so double it up if you have more mouths to feed.
You need:
1 tbsp of ghee or coconut or vegetable oil. She always uses coconut oil.
1 hot red or green chilli which you must de-seed and chop quite finely.
1 tsp of ginger paste, you make this by grating a ginger root with a very fine small grater.
1/2 a stalk of lemon grass chopped.
4 dried lime leaves chopped.
4 tbsp of Thai green curry paste.
1 tbsp of creamed coconut.
600gms - 1.5lbs of cauliflower separated into small florets.
800mls - 1.5 pints of boiling water.
1/2 tsp of salt.
150gms - 5 & 1/2 ozs of peas or edamame soya beans either fresh or frozen.
10gms - 1/4oz of coriander leaves chopped.
Juice of 1 lime fresh.
How to do it.
Heat the oil in a large saucepan, add the chilli, ginger paste, lemon grass, lime leaves & curry paste and fry for about a minute over a medium heat.
Add the creamed coconut, cauliflower, boiling water and salt and cover with a lid, cook at a very gentle boil for about 7 minutes until the cauliflower is tender. DON'T OVERCOOK IT!
Blend the soup with a hand blender or in a liquidiser until it is smooth.
Return it to the pan, bring it back to a gentle boil and add the peas and or beans, cook for 1 minute, add the chopped coriander and the lime juice just before serving this delicious soup.
QUICK.. TASTY.. PRETTY.. EASY.. SLURP!
Time for my bedtime. Hopefully I will get her to post another recipe tomorrow, I think it will be Minced Chilli Pork Noodles.
I know she's buying pork fillet from Dickinsons, our very lubblyjubbly butchers tomorrow, she has a proper old fashioned mincer so she'll cut off some of the fillet to make this.
No waste on a fillet, so she'll freeze the rest. Good night to you all, stay safe wherever you are.
GeeGee Parrot.
January 14th, 2020.
This recipe will serve two so double it up if you have more mouths to feed.
You need:
1 tbsp of ghee or coconut or vegetable oil. She always uses coconut oil.
1 hot red or green chilli which you must de-seed and chop quite finely.
1 tsp of ginger paste, you make this by grating a ginger root with a very fine small grater.
1/2 a stalk of lemon grass chopped.
4 dried lime leaves chopped.
4 tbsp of Thai green curry paste.
1 tbsp of creamed coconut.
600gms - 1.5lbs of cauliflower separated into small florets.
800mls - 1.5 pints of boiling water.
1/2 tsp of salt.
150gms - 5 & 1/2 ozs of peas or edamame soya beans either fresh or frozen.
10gms - 1/4oz of coriander leaves chopped.
Juice of 1 lime fresh.
How to do it.
Heat the oil in a large saucepan, add the chilli, ginger paste, lemon grass, lime leaves & curry paste and fry for about a minute over a medium heat.
Add the creamed coconut, cauliflower, boiling water and salt and cover with a lid, cook at a very gentle boil for about 7 minutes until the cauliflower is tender. DON'T OVERCOOK IT!
Blend the soup with a hand blender or in a liquidiser until it is smooth.
Return it to the pan, bring it back to a gentle boil and add the peas and or beans, cook for 1 minute, add the chopped coriander and the lime juice just before serving this delicious soup.
QUICK.. TASTY.. PRETTY.. EASY.. SLURP!
Time for my bedtime. Hopefully I will get her to post another recipe tomorrow, I think it will be Minced Chilli Pork Noodles.
I know she's buying pork fillet from Dickinsons, our very lubblyjubbly butchers tomorrow, she has a proper old fashioned mincer so she'll cut off some of the fillet to make this.
No waste on a fillet, so she'll freeze the rest. Good night to you all, stay safe wherever you are.
GeeGee Parrot.
January 14th, 2020.
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