Thai coconut soup with pak choi by Magnus Nordlander
Based on a recipe from Rachel Allen
Suppose you're in the mood for soup. What kind of soup do you want? Minestrone? No? Not in the mood for italian? How about a nice bouillabaisse? Not in the mood for french either?
Then might I suggest something from another continent, a Thai soup (okay, Europe and Asia is actually the same continent, Eurasia)!
I've never been to Thailand, though, so the actual authenticity of this soup is probably pretty low, however it tastes good, and that's good enough for me.
Ingredients for 4 servings
- 5 1/4 ounces of rice noodles
- 1 2/3 cups of coconut milk
- 2 1/8 cups of chicken stock
- 2 tablespoons of ginger, freshly grated
- 1 chili pepper, finely sliced
- 3 scallions, finely sliced
- 2 garlic cloves, finely sliced
- 2 tablespoons of fish sauce
- 1 pound of pak choi, sliced
Instructions
Begin by soaking the noodles in salted just-off-the-boil water. This will take about 10 minutes.
While the noodles are soaking, add the coconut milk, the chicken stock, the ginger, the chili, the scallions, the garlic and the fish sauce to a pot and bring to a simmer. Simmer for about 5 minutes, then add the pak choi and simmer for another 5 minutes.
Place the noodles in a bowl, and pour the soup on top of it.
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Looks delicious!