I enjoyed this spicy Thai inspired soup. I was looking for a way to use up some tamarind paste and found that Asian soups were mentioned and made this one up as I went along. Remove the coconut and the soup would be healthier and really clear. But mine tastes that bit sweeter and indulgent. I always favour a fish take on it, but this could easily work with shaved carrot and sugar snap peas, anything that can be enjoyed raw basically.
- Stock (fish best) quite a lot
- Tamarind Paste (third of a small jar)
- Creamed Coconut (one medium sized rip)
- Coconut milk one tin
- Heat ginger lemongrass and chilli, all finely chopped.
- Stir in the tamarind paste.
- Drop in the creamed coconut
- Top up with quite lots of the stock
- Mix in coconut milk and bring to boil.
- Allow to simmer softly for 10 minutes or so (everything is cooked so it doesn’t matter how long for really).
- Sieve at least once until you have a smooth soup.
- Drop in cooked fish to warm (as little time as possible)#
Price: I had the fish very cheap that can be a couple of quid. Ginger and chillis aren’t the cheapest but are staples in my fridge. Living on you own you need to make a plan for the rest of the paste. It makes a lot of liquid and can be frozen so cost can be spread for some time.
Slimming World: Remove the coconut milk and the creamed coconut is worth 20 syns (for 50g) which is loads but you can get a lot of bowls of soup out of it. I have huge portions and got 6 bowlfuls out of it (but that is only 3 meals for me). Call it 4 syns and you can have that for an evening meal or even a lunch.
Washing Up: I hate washing up the stock pot because of the time taken to descum the stock etc. Everything that makes the soup itself is really easy, so if you are a stock cube user this is an easy job.