Back at home I’ll quite happily have soup for dinner from Monday through to Thursday, especially during the winter. It’s so quick and filling and warm and healthy (kind of) and all-round delicious. And it can generally be made from whatever you have in the fridge, making it super cheap. Could there be a better combination of things for a midweek supper? But here in the Land of Oz soup just doesn’t suit the climate. That was until I was flicking through the lovely Rachel Allen’s Favourite Food at Home book and came across a recipe for coconut, pak choi and basil broth. It sounded pretty yummy.
This Asian inspired soup is perfect for the Australian climate. It’s fresh, hot, sour and very light. I have adapted it slightly, throwing in some red pepper (or capsicum – look at me getting down with the lingo!) and vermicelli noodles just to make it a bit more substantial for a hungry supper. Otherwise The Fella would only complain loudly that I was trying to starve him.
Coconut, pak choi and basil broth
Chopsticks + noodle soup = big giant mess.