I got home late on Monday and was feeling tired. On Sunday evening I made a colossal amount of pumpkin/ricotta/nutmeg cannelloni with a light bechamel topped with parmesan and fresh walnuts. It was served with steamed chard.
So we needed something to make us more perky for the forthcoming week. So I made something resembling a hot and sour soup.
Ingredients:
2 litres water
1 inch tamarind root and 2 inches galangal (or ginger) pounded together with a pestle and mortar
2 heads of pak choi washed and leaves separated
a handful of brown mushrooms sliced
4 spring onions, chopped
2 red chillis chopped with seeds
2 cloves garlic, sliced
fish sauce a good glug
2 limes
1 stalk lemongrass bashed and cut in half lengthways
a handful cherry tomatoes, cut in half
handful fresh prawns
To serve:
beansprouts
How I made it:
I put the water in a cast iron pot and turned the heat on medium. When it was warm, I added everything apart from the pak choi, prawns and lime, and cooked on a low heat for twenty minutes. Then I added prawns and pak choi and cooked for further two minutes. Squeeze 1 ½ limes into the soup, stir.
Eaten with:
Steamed short-grain rice. Add fresh beansprouts on top when the soup is in bowls. I added extra fish sauce to season.
Dinner Document 