I have been making this for years and it is slightly different each time.
You can make so many variations by changing the veg and the protein ingredients. I keep the soup base pretty much the same, but you can mess with that as well, depending on the heat/salt/zest balance you fancy.
Thai meets Indian in my version. It originated from what was in my cupboard at the time, to what now is a finely tuned beast ha ha. (well it originated from Malaysia actually, but you know what I mean).
INGREDIENTS
2 T-spoons Garam Masala
1 T-spoon cardamom seeds(crushed)
1 T-spoon coriander seeds (crushed)
1 T-spoon curry paste (I use Madras)
2 T-spoons Thai curry paste (any colour)
4 T-spoons fish sauce
Sugar to taste
Pinch of cumin seeds
Pinch dried curry leaves
Pinch dried chilli flakes
1 veg or chicken stock cube
2 garlic cloves
1 pint water
Small tin coconut cream
Half of small butternut squash
1 Pak Choi chopped
Fresh coriander bunch
Frsh mint leaves
1 fresh red chilli
Dash of lemon juice
2 fillets of fish cubed or raw prawns or cooked chicken or
Tofu
METHOD
1 Throw all the dry spices in a casserole pot and heat through
on a medium heat for 1minute.
2 Add the Thai and curry paste, crushed garlic and cubed squash, sizzle for 1 minute.
3 Pour in the 1 pint of water and crumble the stock cube in.
Bring to the boil and then simmer until the squash is tender
(about 15 minutes)
4 Now add the coconut cream and bring to the boil. Coconut cream will loose its fresh flavour if you boil it for too long.
5 Now that you have your bubbling broth, add the Pak Choi and
the protein of your choice. Simmer for 2 minute , then add a lid and allow the soup to stand for 5 minutes off the heat.
6 Serve with rice or noodles on the side, snip the red chilli,
coriander and mint and sprinkle on top.
