Having something simple on the tummy after a weekend indulgence doesn’t mean it has to skimp the flavours.
And with the Winter at hand, a hint of heat and spice is always welcome!
I love a good soup! In any form-creamy, crunchy, brothy! Man oh man! A good soup can make my day!
And if I need something a bit more filling, I club my soup with a starter.
This weeks combo was an Indian street food classic: A Manchow soup.
With a fish favourite: Prawn Vindaloo.
Manchow soup recipe:
1. Finely chop onion, garlic and ginger and fry in a pan with a teaspoon of butter
2. Finely chop any vegetables of your choice-mine was carrot, cabbage, cauliflower and coriander.
3. Add the chopped vegetables to the frying pan with chopped green chilli, black pepper powder and soya sauce.
4. In a sauce pan, boil some water with chicken stock and eventually add all the fried vegetables to the stock.
5. Boil till vegetables are soft and add a teaspoon of vinegar.
6. Stir. Served best in a bowl with crunchy fried noodles!
Prawn Vindaloo recipe:
1. Finely chop a lot of garlic and coriander and fry in a pan with olive oil.
2. Add Vindaloo paste to the mixture. (I premake the paste and store it in the freezed for occasions of quick cooking over the week- Vindaloo paste recipe to follow)
3. Add the prawns and a pinch of salt and stir fry for 4 minutes until Prawn is cooked.
4. Serve with a squeeze of lime.