Monday, July 27, 2015

Simple Soup - A Postcard from Krabi

Well Hello,

A few friends have suggested I start sharing some more recipes again which I always intend to do! I had a few things on the recent Thai trip that were so tasty I knew i wanted to re-create them.

Up today is a very simple soup dish, it sounds plain, perhaps even boring but it is anything but. It is packed full of flavour and feels like a healthy hug in a bowl. I discovered it in Krabi at a little cafe that after a week I still couldn't work out it's name but it served all-sorts of tasty dishes including this one. They served it with rice but I twisted in rice noodles instead. YUM - YUM.

Noodle & Veggie Soup - Krabi Style

2 ppl
Time: 25 mins all up


1 tbsp olive or coconut oil
A good pinch of salt and good splash of cracked black pepper
Good pinch of ground cumin
Good pinch of ground coriander
2 spring onions, finely sliced
2 clove garlic, crushed or finely chopped.
1 carrot, chopped into small bitesize chunks
2 celery stalks, again sliced into chunks
1 cup of chopped coriander (if you aren't a fan, try Thai basil)
Big handful of rice noodles (more if very hungry!)
1/2 cup of sweetcorn or babycorn
1 litre of chicken stock (use vegetable if you'd prefer)

  • Heat oil in a soup stock pot, add spring onions, celery and then garlic, salt and pepper. Stir until softer and aromatic. Sprinkle in the dried cumin and coriander now also.
  • Get your rice noodles into a bowl of luke warm water to soften  
  • Slowly add the stock to the soup base, then add the carrots and half of the coriander or basil. Simmer for ten minutes.
  • Add in the sweetcorn and the softened noodles, simmer for further 5 minutes then serve in pretty bowls and garnish with the rest of the coriander.

Enjoy, let me know if you make it!

K x

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