Asian Matchstick Soup

Asian matchstick soupI created this recipe for the vegan challenge – a month of eating an entirely vegan diet.

I’m not really sure if this is a soup or a broth (I’m not really sure what the difference is) but I am sure that it is tasty.

It is perfect for those days when you are feeling a little jaded, when you don’t really want to eat but you do want a bit of a boost.  You know, those days when you are nursing a hangover or can feel a cold coming on and all you really want is some warm comfort.

Just enjoying the zingy lemongrass and ginger will really make you feel more perky and that’s before the chilli induced endorphins kick in.  Best of all, it only takes 5 mins to make so you don’t waste energy in the kitchen when you could be curled up on the sofa.

I used all fresh ingredients because I had them but, in an emergency, you could use lazy ginger and lemongrass from a jar and that would make it even quicker.

Ingredients

Makes 1 bowl

1/2 Vegan Stock Cube or 2 tsp Vegan Bouillon Powder.

1/2 Lemongrass Stalk (bruised)

1 Clove of Garlic (chopped)

1″ of Root Ginger (chopped)

1/2 Red Chilli (sliced)

2 Spring Onions

1/4 Red or Orange Pepper

1/2 Stick Celery

1/2 Carrot

A handful of Spinach Leaves

One or two Broccoli Florets

A small handful of Coriander

Method

Put the stock cube / powder in half a pint of cold water along with the lemongrass, garlic, chilli and ginger.  Bring to the boil then simmer for 5 minutes.

Meanwhile slice the pepper, celery, carrot and spinach into thin, matchstick sized slivers.  I would say julienne but you don’t need to be that precise.  Thinly slice the spring onion and cut the broccoli into tiny florets.

Place the vegetables in the bowl and strain the stock over them.  Serve garnished with the coriander and, if you are a heat head, some extra chilli.

Curl up under a duvet, watch a good film and sip until you feel better.

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