Hi and welcome to my page. OK, so first things first, I love to cook. Its a great distress for me. I'm worried , I cook. I 'm bored, I cook. I'm stressed I cook. But I don't cook with the stress, oh no no, that would make horrible food. The stress vanishes while I start thinking what I will cook. For me its mostly like choosing what to wear, these pants that scarf that top this bag. Good. Similarly, I think what is in the fridge that needs using up and pretty much decides the cuisine. That's one pre requisite, the other is to keep it healthy.
So, this soup is a mix between a hot and sour and a Tom Yum Gai. A little Chinese, a bit of Thai and all the veggies my boys wont eat otherwise. Its yum and nutritious and tangy and filling. Pair up with garlic bread or nachos and you have a meal! I named it The Twisted Sweet & Sour.
Things you need:
1 tsp. Olive oil
1 lemon grass
1/2 lime
1 carrot
1 green capsicum
1/2 Cauliflower
2 garlic pods
2 green chilies
1/4 bunch coriander
2 cups chicken stock
2 tbsp. vinegar
1 tbsp. soy sauce
1/2 tsp. black pepper
1/2 tbsp. sugar
Salt to taste
Method
1. Chop the green chilies and soak them with the vinegar in a small bowl.
2. Heat up the stock in a sauce pan, add the lemon grass and lime zest of half a lime. Let it cook.
3. In another sauce pan heat up the oil and roast the cauliflower. Add a little salt for flavor and stir to ensure its getting properly roasted. Taste it . Yum.
4. Add chopped garlic, carrots and capsicum, in that order. Stir fry.
5. Add a sugar, soy sauce, pepper and the green chilies vinegar mixture.
6. Add the chicken stock .
7. Garnish with coriander and lime juice.
8. Viola! Enjoy!
