How to Make Thai Mildly Spiced Vegetable Consomme Asian Cooking Recipe Cuisine
Recipe Makes for 4 Servings:
1.5 pints water
1.75 oz spring onion
1.75 carrot, shredded
2 oz baby sweetcorn, sliced
1 oz aubergine, chopped
1-3 tbsp chili paste
1 tsp tamarind puree
1 tbsp chopped/sliced red pepper
1 tbsp chopped/sliced green pepper
2 stalks lemongrass, finely cross cut
1 tbsp chopped basil leaf
3 lime leaves, shredded
1.75 spring onion leaves
light soy or fish sauce
Garnish:
a few dried egg noodles
some whole cilantro leaves
Directions:
Bring the water to the simmer in a 3.5 litre saucepan.
Chop the spring onions, separating the bulbs from the leaves.
Add the onion bulbs, carrot, baby corn, aubergine, chili paste, garlic,tamarind, pepper and the lemongrass.
Simmer for about 10 minutes. Add the leaves (including the spring onion leaves). Simmer for a further minute. Strain and discard the solids (keep a few bits for serving).
Season with soy or fish sauce to taste. Add the noodles. Remove the pan from the stove and leave it for a few minutes to allow the noodles to soften.
Serve into soup bowls and garnish.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
1.5 pints water
1.75 oz spring onion
1.75 carrot, shredded
2 oz baby sweetcorn, sliced
1 oz aubergine, chopped
1-3 tbsp chili paste
1 tsp tamarind puree
1 tbsp chopped/sliced red pepper
1 tbsp chopped/sliced green pepper
2 stalks lemongrass, finely cross cut
1 tbsp chopped basil leaf
3 lime leaves, shredded
1.75 spring onion leaves
light soy or fish sauce
Garnish:
a few dried egg noodles
some whole cilantro leaves
Directions:
Bring the water to the simmer in a 3.5 litre saucepan.
Chop the spring onions, separating the bulbs from the leaves.
Add the onion bulbs, carrot, baby corn, aubergine, chili paste, garlic,tamarind, pepper and the lemongrass.
Simmer for about 10 minutes. Add the leaves (including the spring onion leaves). Simmer for a further minute. Strain and discard the solids (keep a few bits for serving).
Season with soy or fish sauce to taste. Add the noodles. Remove the pan from the stove and leave it for a few minutes to allow the noodles to soften.
Serve into soup bowls and garnish.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..