The hardest thing I found whilst being away was that as it was a work trip I had to stay in a hotel. Oh yes, I know what a struggle! In my defence, it meant that I couldn't cook which was a struggle. I am so used to being able to control what goes into my meals (and how big they are!) that I found it quite difficult. With another trip (but this time a holiday) coming up soon, I am glad I have booked in an apartment for a few days so that I can at least make myself the occasional light meal.
Now that I am well and truly back at home, I realised I have missed out on weeks of new restaurant openings and of course catch ups with friends so am still eating out quite a bit, but alternating with the occasional light winter warmer at home. This recipe is the classic example of a quick meal that is filling, nourishing and warming; perfect for a night on the couch catching up on The Farmer Wants a Wife!
- 1.5 litres chicken or vegetable stock (cubes will do in a hurry)
- 1 tbs fish sauce
- 4 kaffir lime leaves (the extras freeze very well in a ziplock)
- 1.5kg pumpkin, cubed (I prefer butternut for its easy chopping qualities)
- 1 cup coconut milk
- 1/2 bunch coriander
- 1 birds eye chilli (you can substitute a dried chilli or even chilli flakes)
- 1/2 lime, juiced
- Into a large pot, add the stock, fish sauce, pumpkin and 3 lime leaves (bruised).
- If using dried chilli add it to the pot now.
- Bring liquid to the boil and simmer for 10 mins for until pumpkin is soft.
- Remove from the heat and remove lime leaves.
- Using either a blender or bamix/stick blender, purée liquid and pumpkin until smooth.
- Add coconut milk. Although I have said 1 cup above, it really depends on how creamy you want your soup so make sure to taste as you add and mix.
- On a low heat, warm the soup without boiling (boiling will cause your coconut milk to split)
- Finely slice your birds eye chilli and remaining lime leaf (you can roll it up into a long tube to make slicing easier).
- Once your soup is hot, pour into bowls and top with some chilli and kaffir lime slices, coriander leaves and a drizzle of coconut milk and lime juice.
- This recipe makes at least 6 servings and freezes very well for those times you need an instant meal.