In the time honored adage that 'restriction breeds creativity', I had a fun time tonight trying to make this Spicy Thai Soup. Since living in Colombia, I've discovered many opportunities to 'find another way'. So here is my version.
Ingredients
1 cup uncooked white rice
2 cups water
3 tablespoons olive oil
3/4 large white onion, chopped
1/4 small red onion, chopped
4 cloves garlic, minced
1/4 cup shredded/chopped fresh ginger root
1 cup chopped carrots
4 cups chopped broccoli
1 cup chopped squash
1 red bell pepper, diced
2 (7 ounce) leche de coco
5 cups water
1 packet of Knorrs Crema de Mariscos
2 tablespoons soy sauce
2 tbsp exito jalapeno ahi
1 cup of milk
zest of 1 lime, for garnish
3/4 cup suero costeno
Directions
Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, squash, leche de coco, water, Knorr's crema de marisco seasonings, soy sauce, exito jalapeno ahi. Half-way through pour in a cup of milk. Simmer 25 minutes.
Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in suero costeno. Mix the rice individually to taste. Top with lemon zest to serve.
It turned out pretty good. Exceptionally filling! Unfortunately, it's too much for just one person and no one wanted to eat with me last night. So yummy leftovers for tomorrow after Tae-bo at UPB. More from my Colombia vacation later.
Click here to see the crappy video.
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