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Wednesday, 1 August 2007


A few Saturdays ago, I was hanging with the ladies on a hen do. We spent most of the day at a Burlesque afternoon tea, sipping daintily on champagne and chowing down on sandwiches, scones and cakes.
Fast forward to dinner time.
We stumbled over to Bam-bou for more cocktails and amazingly enough, more food. While I was probably too drunk to give an accurate account of the feast that was laid out before me. I will say that it was delicious, and one thing that did stand out was the spicy tomato soup...
...which I tried to recreate as a main for Sarah and Nat when they came over for dinner later that week.

What you need

Half a big red chili, sliced
One stalk of lemongrass, pounded and tied in a knot
1 onion, chopped in half then sliced thinly
a few teaspoons of vegetable bouillon
half a thumb of ginger, thinly sliced
1 bunch of coriander, chopped
1 bunch of Thai basil (or normal basil), chopped
a handful of Vietnamese coriander
a few spring onions, chopped
12 normal sized vine tomatoes, chopped into small cubes

The do

In a big pot, heat a few splashes of oil and fry chili, onion, ginger and lemongrass. When onion begins to brown, add tomatoes, fry for a few minutes. Boil a kettle of water (approx 2L) and pour into pot. Add bouillon, taste and add more if required. Turn heat down and allow to simmer for about half an hour to an hour.
Just before serving, add all the chopped herbs and stir. Season with a little soy if needed and serve with your favourite noodles. I choose superfine white Chinese noodles. Vermicelli would work well too.

During dinner, Nat showed us the form she had to fill out at the police station about how her leg got squashed between two cars. One requirement was to draw the accident scene, which we all found so hilarious we almost choked on our extra-fine noodles.

For another variation on tomato soup, check out Lily's Spicy roast tomato soup

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