Tom Ka Gai
This recipe is courtesy of the very lovely Michelle Finney and really is very filling and delicious. If you have a recipe you'd like to share - please send it my way.... here goes!
Serves 2
Propoints per serving 8
50g noodles
Half can half-fat coconut milk
300ml chicken stock
Bunch of spring onions (including greens) shredded or sliced
Two crushed garlic cloves
a small chunk root ginger , shredded or pinch of powdered ginger
1 red chilli , chopped
200g fish, I used cod - cut into big chunks
Handful of raw king prawns
50g mange tout , shredded
Handful of baby sweetcorn, sliced
1 lime , zest and juice
1 tsp brown sugar
1 tbsp fish sauce
Couple of dashes of soy sauce
a handful coriander leaves
Method
1. Cook the noodles following packet instructions. Drain and set aside.
2. Briefly stirfry the spring onions and garlic then add the coconut milk and stock to the pan and simmer.
3. Add the ginger, and half the chilli and simmer for 3 minutes. Add the cod and mangetout and simmer for 3 minutes. Then add the raw prawns for a further minute.
4. Mix in the lime, sugar and fish and soy sauce and half the coriander.
5. Divide the noodles between 2 bowls, ladle over the soup, then finish with the rest of the chilli and the coriander.
6. You can also add shredded pak choi to bulk it out. Delish.
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