Tuesday 11th January 2022.
January 11, 2022
It is Tuesday and today Feisty Foodie is back with us for the first time this year! Remember last week they went off for a family break? Ended up in a farm house in the middle of nowhere… No Internet, no phone signal! Well they survived and this week from Sara… “I feel like with the new year, we should talk about some healthy and easy recipes. To start with let’s discuss Coconut Curry Carrot Soup is the perfect combination of sweet, spicy and fresh! Also another soup recipe Thai coconut beef noodle soup. Thai food can be hard to find in Panama, but the ingredients are readily available! The perfect cocktail to go with these recipes is a Lychee Gin Sonic Cocktail! What’s Sonic you ask? It’s half Soda and half tonic! Genius!
Coconut Curry Carrot Soup
3 tablespoons butter
½ medium onion, roughly chopped
¾ pound carrots, peeled and cut into 1/2-inch coins
½ teaspoon ground cumin, to taste
½ teaspoon ground tumeric, to taste
½ teaspoon ground coriander, to taste
Pinch of cayenne pepper
2 cups chicken or vegetable stock
1 cup unsweetened coconut milk
Juice from ½ lime
Salt and freshly ground pepper
- Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
- Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
- If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish with fresh cilantro and serve.
Thai Coconut Curry Beef Noodle Soup
¾ pound flank steak (cut into 1/8-inch thick slices)
½ yellow onion, finely diced
½ red bell pepper, finely diced
3 garlic cloves, minced
½ tablespoon ginger, grated
2½ cups beef broth
1 cup coconut milk
11 ounces rice noodles
3 tablespoons fish sauce
1 tablespoon light brown sugar
4 kaffir lime leaves (stem removed)
½ cup bean sprouts
2 green onions, thinly sliced
¼ cup fresh cilantro, chopped
¼ cup fresh basil, chopped
Ground black pepper
In a medium pot over medium heat, add 1 tablespoon vegetable oil. Season beef with salt and pepper, add beef and cook until mostly cooked through with a little pink (medium). Transfer to a medium size bowl and set aside.
In the same pot over medium heat, add 1 tablespoon vegetable oil. Add onion and bell pepper. Cook until soft, about 5 minutes. Stir in curry paste, garlic and ginger, and cook for 1 minute. Pour in beef broth and coconut milk. Scrap off any browned bits from the bottom of the pot. Bring to a boil and reduce to a simmer. Cook for 10 minutes.
Meanwhile, bring a medium pot of water to a boil. Cook the rice noodles according to package directions. Drain and transfer the noodles into 2 serving bowls.
Back to the broth. Add fish sauce and brown sugar. Cook for another 3 minutes. Add beef and kaffir lime leaves. Cook for 3 more minutes. Taste and adjust the seasoning. Remove from heat. Transfer to the serving bowls. Top with bean sprouts, green onions, cilantro and basil. Serve immediately. Squeeze in a couple drops of lime or serve with wedge.
2 oz Gin
2 tbsp lychee syrup (from the can)
Wedge of lime
Lychees for garnish
Fill a highball glass with ice. Add gin, next the lychee syrup and top with half soda and half tonic water. Serve with a wedge of lime and skewer a few lychees with a toothpick as a garnish.
Soda + Tonic = Sonic