Over the Easter weekend I did two of the final three recipes in the book, this is one of them: Spicy Coconut Noodle Soup.
It is another Thai inspired soup, using curry paste and coconut milk as the base but it is surprisingly quick and easy to sling together and quite tasty and filling too. I had no shitake mushrooms and used chestnut instead of button for the fresh but it was fine.
Here are some pictures of the dish served:
Please note that the recipe in the link above is double the quantities of that in the book - my version served 4 good portions and was half of all the quantities of ingredients.
Very easy to make, first you set the dried mushrooms to soak (I had picked up a big bag of mixed dried Asian mushrooms from Aldi the other week for a quid so this was great timing!). Then you literally fry off the paste in a big pan, add the coconut milk, water from the mushrooms and quorn pieces and simmer for five minutes then add all the other ingredients in two batches (mushrooms then everything else) simmer for another few minutes and Bob's your uncle!
As it contains noodles this is quite a filling soup and would actually make a great light meal on its own. I did find it rather hard to serve because the soup base itself is very watery but the noodles mean it drips a lot and hangs in clumps - the easiest way to get it from pan to bowl was with a spaghetti server and then a ladle!
Based on this serving 4, each portion totalled 10 propoints which seems quite high but then the noodles, coconut milk and paste all have values which needed adding in, this is broken down as follows: noodles (5), quorn (1), light coconut milk (3), paste (1).
I did find this quite tasty but I am not sure I would make it again in a hurry as it sits uneasily between a full meal and a soup to me and also it is SO hard to serve without making a mess! Nevertheless we gave this a 7/10.
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