Vegetables

 

1/4

1. First mix together the chilli, garlic, ginger, galangal, lemongrass, five spice and cumin in a pestle & mortar to make the base paste and then heat along with the oil and onion in a pan for around 10 minutes.

 

2. Add in the stock, stir thoroughly  to get all the aromatic paste off the bottom of the pan then add the rice aswell. Take it to boiling point before turning down to a simmer and leaving for 15 minutes until the rice is al dente.

3. The coconut milk can now be mixed in. Give it a taste and squeeze in the lemon juice so the flavours are nicely balanced.

 

4. Turn the heat up high to get a good boil going which will help the liquid reduce and thicken and then turn off once you have achieved your required thickness.

This Little Piggy Cooked
Root Veg Laksa

Spicy Root Veg Laksa inspired by Jamie Oliver’s Pumpkin Rice Laksa Soup

 

As the temperature has dropped quite sharply recently, This Little Piggy has been looking for comforting soups or stews to cook and with some surplus veg and coconut milk left over from a Thai curry, this seemed the perfect choice.  We’ve bulked it up slightly with the addition of rice but if you want to serve as a main, simply increase veg and rice proportions.

 

Serves 2

 

Components

200g Mixed Root Veg (sweet potato, parsnip, carrot, potato etc), roasted

75g Arborio Rice (although any rice can be used)

1 Red Onion, sliced

2 tsp Chilli Flakes, dried

1 Garlic Clove, crushed

1 tbsp Fresh Ginger, sliced

1 tsp Galangal paste

1 Tablespoon of Olive Oil

2 Sticks Lemongrass, crushed

1 tsp Chinese Five Spice

1 tsp Ground Cumin

½ Pint Vegetable Stock

200ml Coconut Milk

Juice of 1 Lemon

 

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