Tag Archives: Stock (food)

Recipe: Thai Yellow Soup

Hmmm a traditional Thai soup recipe? Hell to the no! This is anything but. I came up with the idea for this recipe after an experiment in making Thai chicken curry. The chilli I used for the curry was a little lacking in the heat department and as a result I ended up with a curry that had almost no heat.

It still made for a fantastic tasting dish, just not what was originally intended. The lack of heat meant that all the other herbs and spices were able to come through in full force. Which led me to thinking about what else I could use similar flavours in because they are so great together.

This is the first of those ideas to make it to the “perfected recipe” stage and it’s a butternut squash and sweet potato soup of sorts but that doesn’t really make for a snappy title so given the inspiration and appearance I’m calling it Thai Yellow Soup.


Thai Yellow Soup garnished with a sprig of basil and a dash of truffle oil
Thai Yellow Soup garnished with a sprig of basil and a dash of truffle oil

Ingredients;

1 x onion, diced
1 x carrot, diced
2 x sticks of celery, diced
2 x cloves of garlic, finely diced
quarter of a chilli, diced
Thumb sized piece of ginger, finely diced or grated
Pinch of ground coriander
Pinch of ground cumin
1 x butternut squash, diced
2 x sweet potatoes, diced
Veg or chicken stock
1 x star anise
1 x handful of fresh coriander
1 x handful of fresh basil
1 x handful of fresh mint


Place a large saucepan over a medium high heat, once it has warmed add a little oil, just enough so that you can slow fry the onion until it is soft, then add the carrot and continue to gently fry until they start to soften.

Next you want to add the celery, garlic, chilli, ginger, ground coriander and ground cumin. stir it all together and continue to fry for about a minute this should be long enough to warm and release the fragrance of the garlic, ginger, coriander and cumin.

Add the butternut squash and the sweet potato to the pot and stir together. Add enough stock to cover all the contents. Drop in the star anise, fresh basil, coriander and mint, then stir and bring it to the boil. Simmer gently for 30 Р40 minutes, stirring occasionally. When the sweet potato and butternut squash start to break up as you stir remove the soup from the heat and blend until you have a smooth pur̩e.

Return this to a low heat. Then taste and season. If you are happy with the consistency of the soup you can proceed to the eating phase, if not, you could thin it by stirring in boiling water or by adding milk or cream.

I like to serve this soup drizzled with a little truffle oil for added decadence and a crusty bread roll is a great accompaniment to any soup.

Recipe: Braised Rice Pilaf

Braised Rice Pilaf
Braised Rice Pilaff

Ingredients;


50g butter
25g onion, chopped
100g long grain white rice
200ml chicken stock
A pinch of turmeric


Place half the butter in a saucepan and add the onion, cook gently over a low heat for 2-3 minutes without colouring. Then add the rice and turmeric and stir well.

Cook for another 2-3 minutes without colouring, and add twice the amount of stock to rice.

Season and cover with a lid, then bring to the boil and transfer in a covered oven -proof dish to a hot oven (230C) for approx. 15 minutes until cooked.

Remove immediately and transfer to a cold saucepan, carefully mix in the remaining butter, correct the seasoning and serve.