Easy Thai-inspired lunch
These days I’ve been cooking a lot of Thai or Thai-influenced food. Maybe my Thai visa could have something to do with it! Yes yes I shall soon be heading there to taste the authentic stuff but till then, I have to make do with what I can cook at home.
I love the balance of flavours found in the cuisine. The harmony so perfect, no element overpowering the other. Tom Yum Soup is one of my all-time favourites and I make it often for lunch or dinner. But, instead of the usual ingredients, I like to play around sometimes with the unusual. Carrots instead of prawns? Why not I say!
It’s still slightly chilly in Delhi so why not make the most of it, right? So, a simple lunch I did make — Tom Yum soup with carrots accompanied by chicken and basil brown bread sandwiches…
Soup (Serves 4)
1 medium size carrot (chopped)
1 small onion (chopped finely)
1 lemon grass (the tender stalk, chopped)
4 kaffir lime leaves (chopped finely)
1 red chilly (deseeded and chopped finely)
1 tsp sugar
2 tsp fish sauce
3 tsp Tom Yum paste
1 lemon (juice)
1 litre chicken/vegetable stock
Coriander to garnish
(I’ve started keeping roasted/grilled chicken in the freezer. I can shred it and use it where ever I fancy)
12 slices brown bread (for the health conscious)
2 tbsp mayonnaise
Handful chicken (roasted or grilled but shredded)
8 fresh basil leaves (finely chopped)
1 cube processed cheese (grated)
Salt to taste
In a deep pot with a cover, add all the ingredients (except coriander) for the soup and put it on the heat. Once the stock comes to a boil, simmer it till a gorgeous smell envelopes your kitchen. Garnish with coriander and serve hot.
While the soup is boiling away, mix the mayo, chicken, basil, cheese and salt. Spread evenly on six bread slices and cover with the remaining six. Cut into triangles. An easy lunch under 15 minutes!