Thai coconut soup

brunch

soup

lunch

dinner

...

Some words: Where to begin. Credit Liz Baulch for this one although I did a rubbish job of writing the instructions down. Lizzy and I met in Israel on a Moshav, sharing a house with a Thai family, where we learned (well where Liz learned) to cook amazing Thai food. This soup was amazing when Liz made it; I havent made it ever - I was always the pizzle and mizzle whore trying to stuff an enormous amount of herbs and aromats into a small hole. Manually it takes a lot of arm power to get it all into a smulch, but it is so very worth it. I could go on and tell the story about the stolen turkey that we butchered in pitch black thinking we got away with it until we awoke to daylight and a scene from dexter with feathers++ on the dirt patio, but I will spare you

Added: 17th August, 2020

Credit: Lizzy

Ingredients

1 large onion
1 bunch coriander including roots
1 bunch flat parsley
1 bunch fresh mint 1 bunch of fresh dill
1 head of garlic
4cm square piece of peeled ginger
1 x 425g tin of pilchards in brine (drained)
6 red chillies (take out the seeds depending on the kind of chillies you are using)
100g drained green peppercorns
juice and zest of 1 lime
4 tbsp cup soy sauce
4 tbsp fish sauce
1 ltr coconut milk
500g chicken thighs (bones in if you like)
200g rice noodles
2 lightly beaten eggs
300g snake beans
1 large chopped red pepper
¼ diced pumpkin black pepper
1 tbsp sugar
lime wedges, dill, coriander, chilli for garnish

Method

In large 2-3 litre pot, boil onion in 3 litres of water until the onion is soft. Pitch out the onion
While the onion is cooking, roughly chop aromats and smash in pestle ma messle until smooth or whiz in blender to make a curry paste; make sure the peppercorns are crushed
Once the onion is soggy, add your chopped vegetables, chopped chicken and drained pilchards and simmer until chicken and vegetables are cooked
Add the noodles towards end of chicken cooking (check the noodle pack for cooking time)
While the chicken is cooking, heat coconut milk in pan until warm to hot. Add the blended aromats
Tip coconut mixture into water and chicken. Add the sugar, lime juice, fish sauce and some ground black pepper
Whilst simmering, add eggs, stirring to make ribbony egg trails
Garnish with fresh chopped red chilli, dill, coriander and a wedge of lime
Eat with a tissue; your nose will run! (use your own discretion with the chillies)