Thai Tomato Soup

Thai food is one of our favorite cuisines, we love Vegan Thai curry, pad thai salad, Thai noodles and  soups.  Soups are a staple in my household we all love them especially when the weather is wet and grim. This Thai tomato soup is so simple to make and strangely the recipe works best with overripe tomatoes that are usually too soft for salads. Adding the Thai flavours just converts the humble tomato soup and makes it A class!!

Thai cuisine uses lots of aromatic flavours. I particularly like the flavors of galangal, spring onions, lemongrass, kaffir lime leaves and coconut milk. Mayuri has created this lovely yellow thai curry using all these wonderful flavours.

Yield: Serves 2Author: Nayna Kanabar

Thai Tomato Soup

Simple tomato soup packed with Thai flavours of lemongrass and Chinese five spice.

prep time: 5 minscook time: 20 minstotal time: 25 mins

Ingredients:

240 g ripe tomatoes roughly diced.

50 g bean sprouts

1/2 white onion finely chopped

1 inch piece lemon grass finely chopped.

1 clove garlic finely chopped

1 Celery stick finely chopped

1 small carrot finely chopped

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon chilli flakes

1/3 teaspoon Chinese five spice

1 tablespoon olive oil/

200 ml water

Instructions

1. In a large pan add the oil, when its hot add the chopped onions, garlic and leeks and saute them for 3-4 minutes until translucent.

2. Add the carrots and chopped tomatoes and lemon grass to the pan and the water and bring the soup to a simmer.

3. Cook the soup for 10 minutes.

4. Transfer the soup to the Optimum 9400 blender and blend until smooth.

5. Strain the soup into the pan and discard any residue left in the strainer.

6. Add the salt,  pepper, chilli flakes and Chinese five spice  and bring the soup to a slow boil. Turn off the heat and add the bean sprouts.

7. Ladle soup into serving bowls and enjoy with crusty bread.

Created using The Recipes Generator

Sometimes I make a light Thai themed lunch and make lovely Thai cucumber relish, and spicy Thai papaya salad to go with the soup. Of course I always want dessert after my lunch as I prefer to eat dessert at lunch time rather than with my evening meal which is usually heavier. These Peranakan Pancakes are just super delicious to finish the meal.

I used my tried and trusted Optimum 9400 to blend my soup. The blender is so versatile and powerful that it grinds, pulses, makes ice cream, soups and amazing smoothies and nut butters too. It is easy to clean and maintain too.

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Carrot and Cucumber Ribboned salad with Peanut Dressing

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Carrot and Cucumber Ribboned Salad

by Nayna Kanabar April-11-2015

Wafer this ribbons of carrots and cucumber drenched in a delicious tangy and nutty dressing

Ingredients

• 1/2 Cucumber
• 1 Large carrot
• 3 tablespoons Dry roasted peanuts
• 1 tablespoon Olive oil
• 1 Small Red onion
• 1 Orange
• 1/2 Lemon
• 1/2 teaspoon Chilli Flakes
• 1/4 teaspoon Salt
• 1 clove garlic
• 1 tablespoon Honey
• 1/2 tablespoon White wine vinegar
• 3 tablespoons Dry roasted peanuts

Method:

1. Peel the carrot and slice it length ways into thin ribbons using a mandolin. Add the slices to a large bowl.2. Wash the cucumber and slice it into this slices length ways. Add to the bowl with the carrots.3.Peel the onion and slice it very thinly and add to the bowl.4.In a pestle and mortar coarsely grind the peanuts to break them up.Do not powder them they need to very very coarse.5.Crush the garlic and add it to the crushed peanuts, Extract the orange juice and the lemon juice and add it to the pestle and mortar6.Add the white wine vinegar, olive oil, salt, chilli flakes and honey to the pestle and using the mortar crush all the ingredients together.7. Drizzle the peanut dressing  on top of the carrots, cucumber and onions and toss them together to coat with the dressing.8.Transfer the salad to a serving place and chill before serving.

Details

Prep time: 15 mins Cook time:None Total time: 10 mins Yield: 1 Plate

Submitting to:
In my VEG BOX ~ Garlic event by citrusspiceuk.

Thai Green Mango Salad ~ Som Tum ma muang

Thai Mango salad, tropical sharp and tangy mango balanced with sweet coconut in a sweet and sour and spicy dressing.

Ingredients:

I large green mango
60g / 2oz fresh grated coconut
2 red chillies cut into thin strips
1 red sweet pepper cut into thin strips
1 tablespoon fresh chopped coriander leaves
1 small red sweet onion cut into very thin slices

Dressing:

1 tablespoon soya sauce(replacing fish sauce)
1 tablespoon sweet Thai chilli sauce(replacing shrimp paste
1/2 teaspoon red chilli flakes
1/2 teaspoon salt
1 teaspoon brown sugar
2 tablespoons lime juice
1 red chilli finely chopped

Method:

1. Peel the mango and remove the stone, using a mandolin slice the mango into long thin ribbons (alternately you can grate it or cut it into juliennes) Add it to a large bowl.
2. Add the red chilli, red pepper, half the coriander , onion  and half the coconut to the mango and toss well.
3. Add all the ingredients in the dressing list to a jar with a screw top and mix well.
4. Pour the dressing over the salad and toss well.
5. Transfer the salad to a serving dish and garnish with remaining coconut and coriander.

You may like:
Thai Raw Papaya Salad

Thai Raw Papaya Salad- Som Tam

Thai Green papaya salad, a delicious and crunchy salad with a lovely tangy sweet and sour flavour.This salad is very popular in thailand , you can find the original recipe here. I have adapted the recipe to make it vegetarian by omitting the fish sauce and shrimp paste.

Ingredients:

1 medium raw papaya
2 tablespoons roasted peanuts coarsely chopped
12 Cherry tomatoes cut in halves
1 tablespoon fresh chopped coriander
1 long red sweet pepper cut into thin  juliennes
1 green chilli finely chopped
10 basil leaves roughly torn

Dressing:
1 clove garlic finely minced
3 tablespoons lemon juice
1 teaspoon brown sugar
1 tablespoon soya sauce(replacing fish sauce)
1 tablespoon sweet and sour chilli sauce(replacing shrimp paste)
1 green chilli finely chopped
1 tablespoon white wine vinegar
1/2 teaspoon white pepper
1/2 teaspoon salt

Method:

1. Peel the papaya and cut in half.
2. Discard the seeds and grate or cut the papaya into very thin long juliennes.
3. Add the papaya to a large bowl, add the red pepper, chilli, coriander and half the peanuts and half the coriander.Toss together.
4. In a screw top jar add all the ingredients listed under dressing and mix well.
5. Pour the dressing over the papaya mixture and toss well.
6. Transfer the salad to a serving dish and sprinkle with remaining peanuts and coriander.

Submitting this to:
Flavours of Thailand ,event by simply.food guest Hosted by Reva