Preparation time: 15 minutes
Cooking time: 1 hour
– 400 g parsnip (3-4 roots)
– 400 g carrots
– 2 cloves of garlic
– 1 onion
– 2 shallots
– 0,5-1 tsp. Thai red curry paste
– 200 ml coconut milk
– 2 cubes of low fat chicken bouillon
– 1 tsp. coriander powder
– salt & pepper
– margarine (optional)
Clean the parsnip, the carrots, the onion and the shallots and gut in coarse pieces. Peel the cloves of garlic and cut in small pieces.
Put all vegetables you have just cut, the coriander and the cubes of chicken bouillon, into a pot and add 1 to 1,5 liter of water. The vegetables should be well covered with water. If your soup turns out to be to thick, you can still add water later.
Bring the soup to the boiling point. Then turn the heating lower, making sure the soup keeps boiling slowly. At that moment add 0,5-1 tsp. red curry paste, depending how spicy you want it to be.
When all vegetables are soft, about 45 minutes later, you can mix the soup with the blender. If the soup is thick, add more water to your liking.
Finish the soup by adding 200 ml coconut milk, salt and pepper.
Since I try to make my soup as low fat as possible, i don’t use fat at all (apart from the fat in the coconut milk). In case you aren’t trying to cut calories, then I would recommend to stew the onion, shallots, garlic and Thai curry a couple of minutes before adding the veggies, the stock and the water.
In case you don’t have any curry paste in the house, you can replace the punch with 0,5 tsp. cayenne pepper and you can add an Asian twist adding cumin. Enjoy.
Preperation time: 20 minutes
Cooking time: 15 minutes
The ingredients: 4-6 people
- 1 kg mussels
- 2 stalks of celery
- 2 shallots
- 1 clove garlic
- 1 piece of fresh ginger (2 cm)
- 2-3 fresh small red chili peppers (depends on how spicy you like it)
- 4 stalks of lemon grass
- 4 dried lemon leaves
- 1 lemon
- 1 large glass of white wine
- 1 can coconut milk
- Fresh green herbs: coriander, basil, mint
- 1 tbsp. fish sauce
- 1 tsp. trassie
- 2 cubes fish stock
- olive oil
- salt & pepper
Clean and rinse the mussels extensively. Grate the ginger, the garlic, the lemon grass & the red chili’s. Cut the celery and the shallots.
Heat the olive oil in the wok and braise the onions and the garlic. After a few minutes, add the rest of the grated ingredients. When this mix has baked shortly, add the mussels, the white wine, the fish stock, the fish sauce, the trassie, the lemon leaves and season with salt & pepper.
Close the lid and cook until the mussels open (typically 10 minutes). Now add the juice of 1 lemon and the coconut milk and stir to disperse the taste. Add the coarsely chopped leaves of the green herbs, stir and serve immediately.
The secret is the trassie (shrimp paste), this Eastern ingredient really lifts the taste of the mussels.
We serve these mussels as a starter with some bread to dip in the juice. But us Belgians like mussels in many styles as a main course and then we typically prepare 1 kg mussels per person. Although the standard in Belgium is mussels with frites, these Thai style mussels come out much better with good bread like Turkish pide.
If you don’t like grating ginger, use a small blender to cut ginger, chili, etc.