Chunky Asian Soup
-tin of coconut milk -tin of chopped tomatoes -pak choi (don’t have to) -oil
-broccoli x1 -red onions x2 -spring onions -mushrooms
-sweet teriyaki sauce -soy sauce (light or dark) -lemon juice
-Henderson’s relish or Worchester sauce -parsley and coriander (fresh or dried)
-lemongrass -ginger -lazy garlic -chilli -salt and pepper -chilli flakes
What you need to do:
Base of dish:
- Chop up the broccoli, mushrooms, onions and spring onions.
- In a wok or a deep pan, add a little bit oil and 1 tsp of garlic.
- Add the chopped veg into the pan.
- Cut your knob of ginger in half and chop off the skin and add this to your pan. DON’T FORGET TO REMOVE THEM FROM THE PAN BEFORE YOU SERVE UP YOUR MEAL!
You can also get lazy ginger, if you use that, add 1tsp.
- Get your two pieces of lemongrass, chop one of them in half and bend the two halves slightly and add them to the pan. AGAIN, DON’T FORGET TO REMOVE THESE FROM THE PAN BEFORE SERVING.
- With your second piece of lemongrass, chop off the bottom and the majority of the top. Then chop the middle piece finely and add that to the pan.
- Chop up your chilli finely or if you have lazy chilli, add 1tsp of that.
- Chop the bottom of the pak choi off and add it to the pan or if you are running out of room (in the pan), cook off your veg first so that it creates more room.
- Chop up a small handful of coriander and parsley and them to the pan.
- Turn the heat up high for a little bit to cook off the vegetables. You may need to add a little more oil so that the veg doesn’t stick to the pan. This should take about 10-15 minutes or so. If you haven’t already, add in the pak choi.
- Turn the heat right down or turn it off whilst you make the sauce/soup.
- Get a jug and pour in the coconut milk and chopped tomatoes.
- Add to the jug some: salt, pepper, chilli flakes and 1tsp of garlic.
- Add to the jug around 50ml of lemon or lime juice & generous glugs of soy and teriyaki.
- Using a spoon, mix up the contents within your jug and add this to your pan with the vegetables in.
- Turn the heat back up, until the soup starts to bubble and boil.
- Once the soup begins to boil, turn it down onto a low-medium heat for around 15 minutes. If you have more time, you could keep the soup on a low heat for longer to let all of the flavours marinade.
- You could taste the soup to see if it needs any extra heat, soy or teriyaki sauce or even some extra lemon juice.
- Once you are happy with it, remove the 2 pieces of lemongrass and 2 pieces of gingers and serve in a bowl!
Sticky Sesame Broccoli
-Broccoli -soy sauce -sweet teriyaki sauce -salt and pepper -sesame seeds -oil
What you need to do:
- Chop up your broccoli.
- Add some oil into a griddle/frying pan (just a little).
- Add the broccoli into the pan.
- Very lightly season the broccoli with salt and pepper (again only a tiny bit as there is quite a lot of salt in soy).
- Pour over a few glugs of soy sauce onto the broccoli.
- Pour over generous amounts of sweet teriyaki sauce (this is what helps the sesame seeds stick to the broccoli).
- Sprinkle over lots of sesame seeds (you will need to add more later).
- Turn the hob onto a high heat for about 10 minutes. I like my broccoli to still have a bite to it but if you don’t, keep it on the heat for longer. Please make sure you mix the broccoli (slightly) so that it doesn’t stick to the pan.
- A few minutes before you turn the heat off, pour over a little bit more sweet teriyaki sauce and sprinkle over more sesame seeds.
- Once you have turned off the heat, leave the broccoli in the pan for a few minutes so that the sauce and seeds stick to the broccoli.