Pac-Choi Soup1 pac-choi
2tbsp olive oil
1 large onion, sliced
1 large potato, diced
1 large carrot, diced
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.