Ingredients
- 1 large red onion
- 1 T 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 havoc sausages (fennel is best)
- 7 cloves of garlic (or less)
- 1 inch lump of ginger
- 1 ½ cups herbs; thai basil, mint, basil, coriander or parsley
- 45ml fish sauce
- 30ml lemon juice
- ¼ t sesame oil
- 3 spring onions
Coconut and Lime Curry with Pork Balls
Method
- 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
- Grate ginger and smash garlic
- Slice all the herbs finely
- 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 T 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
Comments
This is my quick go-to summer soup. It is very refreshing.
Thanks to Brydone Growers - courgettes and onions, Janefield Paeonies and Hydroponics - herbs, and Havoc Pork - sausages for providing the ingredients used in the demonstration.
If you would like to download a printable version of this recipe, please click here
