Ingredients

1 large red onion
1 Tsp oil
1 can coconut cream
1litre water and 3T chicken stock powder or 1 litre chicken stock
15 kaffir lime leaves (from the international aisle or Indian shop)
4 small potatoes
4 carrots
2 courgettes
6 sausages (fennel is best)
7 cloves of garlic (smashed)
1 inch lump of ginger (grated)
1 ½ cups herbs; thai basil or regular basil, mint, coriander or parsley (finely chopped)
45ml fish sauce
30ml lemon juice
¼ tsp sesame oil
3 spring onions

Vendors

Chop your onion and gently fry it for 5 to 6 minutes in the oil.
Add coconut cream, lime leaves quartered potatoes and sliced carrots (use whatever vegetables are in season).
Gently simmer with the lid on for 10 minutes, then add thinly sliced courgettes.
Squeeze the sausages from their casings and roll them a bit into balls. Slide them into the pot and put the lid back on.
Add the herbs, garlic, ginger, fish sauce, lemon juice and the sesame oil. Cook for 2 minutes.
Think about the flavour you want and then taste the soup. What does it need? (This recipe will change with the ingredients you use)
It might need another tablespoon of lemon juice, or a dash more fish sauce, maybe even a half teaspoon of brown sugar.
Serve with rice on the side in a separate bowl, and spring onions on top

This is my quick go-to summer soup. It is very refreshing.

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