And yet again I arrive at work looking like a half-drowned rat with Kirsty McCole singing in my ear '... but the wind blows right through you, it's no place for the old'. Neither it is for the young, I think, as mothers fights to keep their pre-schoolers upright in the buffeting wind.
It makes me wish for something warm, something sunny and light. I remember the bruised stalk of lemongrass I've left to steep with ginger and green chili. And I smile, today's gonna be a good day after all.
Skinny Tom Kha Gai
Serves 4 to 6
1 packet chicken quorn pieces
1 stalk of lemongrass
1 thumb-sized piece of ginger
1 lime
1 green chili
100g baby corn
100g sugar snaps
1 carrot
2 spring onions
1 tsp red Thai paste
a handful of fresh coriander
2 vegetable or chicken stock cubes
1 tin half-fat coconut milk*
1,5-2L boiling water
1. Start by preparing the broth for the soup - bruise the lemongrass stalk ( I just usually beat it with a rolling pin) and put into a pot, add sliced ginger and sliced and deseeded chili. Cover with boiling water, add red Thai paste and let them steep for 30mins (I've prepared mine in the morning and left for work :) ).
2. Slice the carrot and roughly chop the rest of the veg.
3. Bring the broth back to the boil then reduce the heat to simmer. Remove the lemongrass stalk. Add quorn and stock cubes, grate the zest of the lime and squeeze the juice. Let it simmer for around 5 mins s the quorn might soak up the flavour from the broth and pour in the coconut milk.
4. Add chopped veg, simmer for 2 mins and serve immediately.
The soup itself might seem a bit watery but with the amount of veg and quorn it's hardly noticeable after serving. The soup the be re-heated but the veg lose their crunch :(
* To make it even more skinny you can make your own coconut milk by steeping desiccated coconut in skimmed milk or water ( 1 part of coconut to 2 parts of fluid) and then everything whizzing it in a blender. Or you can buy a can of coconut water.
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