Posts Tagged ‘lime juice’
Tom yum chicken soup
Wednesday, March 21st, 2012
Ingredients
1 litres water
4 tbsp tom yum paste
1 red peppers, thinly sliced
4 baby courgettes, thinly sliced
3 spring onions, diagonally sliced
1 boneless chicken breasts
2 tbsp fish sauce
1 limes, juice
1 small bunch of coriander, roughly chopped
Method
1. Place the water in a large saucepan and bring to the boil. Add the tom yum paste and whisk to combine. Stir in the red pepper, courgettes and spring onion.
2. Return the soup to the boil, then reduce the heat and simmer for three minutes. Add the chicken and simmer for a further three minutes.
3. Stir in the fish sauce and lime juice and simmer for 3-4 minutes longer, until the chicken is cooked through. Serve immediately, sprinkled with coriander leaves.
Tags: chicken, coriander, courgette, fish sauce, lime juice, red pepper, spring onion, tom yum paste
Posted in ethnic, Soup, Starters | No Comments »
Asparagus coconut crêpes with sweet chilli sauce
Friday, May 6th, 2011
An eye-catching, elegant main with incredible flavours – perfect for a vegetarian dinner party
Ingredients
FOR THE CREPES
* 4 rounded tbsp plain flour
* 3 eggs , beaten
* 100ml coconut milk
* ½ tsp turmeric
* 4 tsp sunflower oil
* 4 spring onions , finely sliced
* 2 bunches asparagus (about 20 spears), trimmed
* 2 eggs , hard-boiled and chopped
FOR THE SAUCE
* 4 tbsp golden syrup or honey
* 4 tbsp light soy sauce
* 4 tbsp lime juice
* 2-4 red chillies , finely chopped
* 1 garlic clove , crushed
* 50g salted, roasted peanuts , ground with a mortar and pestle
TO SERVE
* 1 cucumber , thinly sliced
* 1 small bunch mint
Method
1. To make the sauce, mix together the golden syrup or honey, soy sauce and lime juice until smooth. Stir in the chillies and garlic. Transfer to a serving bowl and sprinkle in the ground peanuts. Set aside.
2. Make the crêpes: stir the flour, eggs, coconut milk, turmeric and some seasoning together until smooth. Heat a non-stick frying pan over a medium heat and add 1 tsp oil. Pour in a quarter of the batter in a thin layer and swirl the pan to coat the base. Sprinkle with a quarter of the spring onions before it sets. When golden underneath, flip over and cook the other side. Remove to a plate and keep warm. Make 3 more crêpes in the same way, adding 1 tsp oil each time.
3. Steam the asparagus for 3-5 mins. To serve, divide the asparagus and chopped egg into 4 portions. Place a bundle of asparagus on a crêpe, sprinkle with egg, then roll up – if you want, cut them in half on the diagonal. Serve with a garnish of cucumber and mint leaves, with the sauce spooned over or on the side.
Tags: asparagus, coconut milk, eggs, garlic, honey, lime juice, red chillies, roasted peanuts, soy sauce, spring onion, turmeric
Posted in Meal Suggestions | No Comments »