CSA Recipe Sharing

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Monday, October 12, 2009

Pac Choi Soup from Dave

Pac-Choi Soup

1 pac-choi

2tbsp olive oil

1 large onion, sliced

1 large potato, diced

1 large carrot, diced

    1. garlic cloves, coarsely chopped

1” piece of ginger root, peeled and coarsely chopped

2 cups vegetable or chicken stock (I used homemade turkey stock)

1 can coconut milk

1 tbsp thai fish sauce

½ cup fresh coriander leaves

Wash the pac-choi and separate the leaves from the stalks. Tear the leaves into pieces and cut the stalks into 1” squares.

Heat the olive oil in a large pan and cook the onions until soft.

Add the potato and carrot and cook for a few minutes.

Add the garlic and ginger and cook for a few more minutes.

Add the stock and coconut milk and bring to a boil, then turn down heat and simmer for about 10-15 mins.

Add the fish sauce, coriander leaves and pac-choi leaves and let simmer for another 10-15 mins or until everything is nicely cooked.

At this stage I used a steamer basket containing the pac-choi stalks, suspended over the soup mix and covered the pan. I steamed the stalks, over the soup, for about 10-15 minutes until they were slightly soft, but still had a bit of crunch to them. Alternatively, you could steam the stalks separately, or stir-fry them, or cook them for a few minutes in the microwave until tender.

Blend the soup mix (not the pac-choi stalks) in a liquidizer until smooth.

Add the pac-choi stalks to the soup.


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