I don’t usually make homemade stock, but after it’s made this soup takes only a few minutes and tastes incredible. This soup is just as good, if not better than the thai soup I posted earlier on here.
For the Stock:
- 3 tbsp sesame oil
- 1 onion or 4-5 shallots
- 4 celery stalks
- 1 red pepper
- 2-3 tomatoes
- 1 carrot
- 2-3 tsp ginger, grated
- 4 chillies
- 6 garlic cloves, minced
- 6 lemongrass stalks
- Handful of coriander
For the Soup:
- 1 carrot, chopped into sticks
- 1 yellow pepper, sliced
- 1 tin sweetcorn, drained
- 4 tbsp soy sauce
- Juice of 1 lemon
- Rice noodles/Rice
- To make the stock, roughly chop all of the vegetables.
- In a large heavy based pan heat up the sesame oil. Add the chopped shallots, garlic and ginger and fry for 2 minutes.
- Add the rest of the vegetables and fry for another few minutes
- Fill half the pan with water, bring to the boil and simmer for 30-40 minutes
- While the stock is simmering, cook rice or rice noodles, drain and run cold waer over it. Set aside.
- Pass the stock through a sieve and return the stock back to the pan. Stir in the fresh vegetables, soy sauce and lemon juice and cook for a few minutes.
- Put the noodles/rice into a bowl and pour the hot soup over. Garnish with coriander if you’re feeling fancy.
I had edamame with mine. Addicted to that stuff 😀