This recipe has a hint of familiarity with Heidi Swanson’s 101 Cookbooks Ginger Coconut Milk Soup . It has grated ginger, noodles and a tin of coconut milk in common. Otherwise it’s not her recipe at all, but I reckon inspiration is 90% of the task done, so credit to her given for combining coconut milk and ginger. Coconut milk is very high in calories and fat solids, so be aware of that if you’re on a fat or calorie restricted diet. But it is quite tasty. Mr Misk says that this is reminiscent of Thai soup but without the inferno – he likes things hellishly hot. I call this soup Springtime in Bangkok, as surely it’s springtime somewhere in the world. It’s not here; snow on Dartmoor this morning, and it’s mid-May.
Springtime in Bangkok
(serves 2 hungry people or 4 as a starter)
Ingredients: coconut milk, chicken stock, fresh ginger, onion, garlic, chilli flakes, asparagus, thin dried noodles, crab sticks, chives to garnish.
Method: In a large heavy-bottom pot add the following, stir, and bring to a simmer –
one tin coconut milk (note: this is high calorie and high fat)
500ml mild chicken stock from stock cube is fine
2T freshly grated ginger
¼ cup finely chopped onion
½ cup chopped/sliced mushrooms
2 garlic cloves grated
pinch of chilli flakes
zest of one lemon
In a separate large pan, bring salted water to a boil, and add:
8-10 asparagus spears, cut into bite-size pieces and blanched quickly in boiling water for maximum 2 minutes. Remove the asparagus with a slotted spoon, and chill in a bowl of iced water. Set aside.
Bring the pan of water back up to a boil, adding more water if needed, and add:
sufficient dried noodles for two people. Cook as per package instructions. I used wheat vermicelli noodles. Cook al dente as they’ll continue to cook in the coconut milk mixture later when all the ingredients are combined and warmed. When the noodles have finished cooking, drain and keep them in a bowl of iced water until needed. Set aside.
Cut up crab sticks into bite-sized pieces, and add to the simmering pot of coconut milk/stock. Drain the noodles; add to the pot. Drain the asparagus; add to the pot. Slowly bring the soup back up to a simmer, and heat until all ingredients are hot.
Taste and adjust seasonings if required. I added more chilli pepper, as a pinch wasn’t enough. Garnish with fresh chives or chopped parsley – something green.
Mr Misk liked it ….. ‘nuff said.