Welcome to the New Year! Let’s kick off 2018 with a delicious light and satisfying quick Thai coconut soup with winter veggies, rice noodles and crispy prawns – the recipe of my January food column in Mio magazine by Globus Deutschland.
Dear all, I’m wishing you a very happy new year! Did you have fun celebrations? Personally, I probably had a little too much fun, yesterday was pretty rough to be honest. But today I’ve got all my energy back, and look forward to a hopefully healthy, exciting and eventful year 2018 with lots of love, gratitude and contentment.
One of the topics I thought of in terms of my new year’s resolutions is my blog. I found that I didn’t treat it with as much love and attention last year as I used to do, not in terms of less posts, but I thought that the quality of my articles wasn’t as high as I like it to be. Instead of sitting down and writing thought-out articles, I used the blog as my platform to share with you my collaborations, work results and to announce my weekly vlogs on Youtube. I aim to continue doing this, but at the same time, I also want to share with you well-written posts. This blog is my hobby, and I want to go back to spending more free-time with it, not just “work time”.
What are your thoughts on this? Do you even want written content – in times of Instagram stories and Youtube videos? I would love to hear your thoughts and comments!
However, with the beginning of a new month I am sharing with you the current recipe from my January food column today. You can find the column as always on page 20 in the current issue of Mio magazine. The recipe, a delicious quick Thai coconut soup with winter vegetables, rice noodles and crispy prawns, is available here – or further below. The soup is full of vitamins and antioxidants, it’s warming and comforting, will make you full, but not feel heavy – so it’s all what we want to start into a new year with!
Bon appétit, and talk to you again very soon!
Love,
Lea Lou
Quick Thai coconut soup with winter veggies, rice noodles and crispy prawns
For two servings.
1 onion
1 garlic clove
1 small red chili
1 small broccoli
1 medium carrot
1/4 small Hokkaido squash
1/2 aubergine
Coconut or vegetable oil
2 tsp red curry paste
500 ml vegetable stock
1 handful mushrooms (e.g. Shiitake), brushed and sliced
200 ml coconut milk
1 handful baby spinach (or chard, kale or pan choi), washed
1/2 lime, juice only
Sea salt and black pepper, freshly ground
80 g thick rice noodles
125 g prawns, ready to use
To serve:
1 handful fresh coriander leaves
2 lime wedges
Red chili slices
Soy sauce (optional)
Method:
Peel and finely chop onion and garlic. Wash the chili, remove the seeds and finely chop it.
Wash the broccoli and divide it into small florets, peel and finely slice the stalk.
Wash and slice the carrot.
Wash the squash and aubergine and cut both into bitesized cubes.
Heat 1 tablespoon oil in a large saucepan, add onion, garlic and chili and sauté for a minute, stirring.
Add the curry paste, sauté for a few seconds, then add broccoli, carrot, squash and aubergine.
Add the vegetable stock to the saucepan and cook the vegetables for 5 minutes. Now add the mushrooms, cook the soup for further 2–3 minutes, then add the coconut milk and spinach.
Season the soup with lime juice, salt and pepper to taste.
In the meantime, soak the rice noodles in plenty of boiling water (follow package instructions).
In a small pan, heat some oil over medium to high heat and fry the prawns from both sides until cooked and crispy.
Divide the rice noodles over two bowls, top with the soup and prawns. Garnish the bowls with fresh coriander, lime wedges and chili and serve with a drizzle of soy sauce (optional).
