"One of the best things for lifting deflated spirits is a deep bowl of steaming, restorative soup perfect for warming the places your old woolly jumper can't reach. I love the romance and cosiness of creamy European soups drunk straight out of a mug around a fire in November, but in the icy tundra that is January I need something with more heat and intensity,"
"something sustaining, spicy, gutsy and textured, so that I need a fork or chopsticks to eat it, rather than just a spoon. These punchy soups are simply rapture in a bowl, and make for extremely satisfying slurping. Khao swe (pictured top) Khao swe is a Burmese noodle soup with hot coconut broth, springy noodles and a madness of garnishes, from boiled eggs to peanuts or crisp shallots."
"Feel free to swap out the poultry for vegetables such as pumpkin or tofu, or seafood such as prawns. Prep 15 min Cook 40 min Serves 4 2 tbsp neutral oil, such as groundnut or avocado 1 stick cinnamon 1 star anise 2 red onions, peeled and sliced into very fine half-moons 3 fat garlic cloves, peeled and finely crushed 2cm piece fresh ginger, peeled and finely grated 1 long red chilli, finely chopped 2 lemongrass sticks, white parts only, finely chopped 6 makrut lime leaves, stalks removed, leaves finely chopped 1 tsp kashmiri chilli powder 1 tsp turmeric 3 tbsp gram flour 400ml chicken stock 400ml coconut milk 8 skinless and boneless chicken thighs, cut into bite-size pieces 2 tbsp fish sauce Juice of 1 juicy lime 1 tbsp palm sugar, or light brown sugar 250g flat rice noodles, or egg noodles, cooked according to packet instructions To garnish (optional) 4 tbsp crisp shallots 40g chopped roasted peanuts 1 handful freshly chopped coriander 4 chopped spring onions 4 hard-boiled eggs, halved 4 lime wedges, Heat the oil in a large, deep saucepan or casserole. Add the cinnamon stick, star anise and onions, and saute over a medium-low heat until the onions are deep golden and caramelised. Add the garlic, ginger, chilli, lemongrass and lime"
Deep, spicy, textured soups provide intense warming and sustaining nourishment for cold winter days. Burmese khao swe features a hot coconut broth, springy noodles, and an array of garnishes such as boiled eggs, crisp shallots and peanuts. The recipe adapts easily to pumpkin, tofu, prawns or other proteins. Prep time is short and cooking builds complex flavour from caramelised onions, toasted spices and aromatics. Gram flour, turmeric and kashmiri chilli thicken and spice the broth, while fish sauce, lime juice and palm sugar balance savoury, sour and sweet. Generous garnishes add crunch, freshness and richness.
Read at www.theguardian.com
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