Making fried rice just got more simple with Simply Shredz. Fry some vegetables with rice, and then add some Shredz. No wasted time defrosting, marinating, or seasoning the meat when cooking with Simply Shredz.
An invigorating lunch at Supawan in King’s Cross – which has a short menu of southern Thai dishes and Bangkok street food faves. On this occasion we went for a plate of yum khao tod – a crispy curry rice ball salad with peanut, roasted chillies, ginger and kaffir lime leaves, which was deliciously fragrant and full of interesting textures. We finished off with a nourishing and restorative bowl of tom yam noodle soup. This sour and spicy soup is thought to originate from Central Thailand, but these days is popular throughout the country, and the name itself derives from two Thai words – tom refers to the boiling process, while yam refers to a Thai spicy and sour salad. It’s traditionally served with shrimp, but can also contain chicken, pork or even occasionally beef. Supawan serves its superior version with chicken and prawns. With all its pastes and sauces made in-house and the spicing ramped up to SE Asian levels, this is some of the best Thai to be found in London right now - the stuffed chicken wings alone are enough to schedule a visit. .
ASIAN SOUP 🥢🍲 I had still daïkons and peppers left from previous baskets. I just had to buy few things in ordre to create this recipe. The result is really good and healthy !
- 1 clove garlic, coarsely chopped
- 2 tablespoons ginger, coarsely chopped
- 3 stems of lemongrass, coarsly chopped
- 2 tablespoons of fish sauce (nuoc-mam)
- 2 teaspoons of paprika
- 1.5 L of chicken broth (= 1 cube of chicken broth diluted in 1.5 L of boiling water)
- olive oil
- 120 g raw shrimp
- 1 pepper cut in pieces (from my basket of organic and seasonal vegetables from Le Jardin de Max à Vésenaz)
- 2 daikons cut into spaghetti (from my basket of organic and seasonal vegetables from Le Jardin de Max à Vésenaz)
- mung bean sprouts
- fresh coriander
- 1 lime cut in quarter
In a large casserole dish, pour 1 tablespoon of olive oil and brown the garlic, ginger and lemongrass. Reduce heat and add fish sauce, paprika and chicken broth and mix well by scraping the bottom of the pan. Cover and simmer gently for about 20 minutes.
Meanwhile, cook the pepper and mushrooms in a spoonful of olive oil for 10 minutes.
Pass the broth through the sieve to keep only the broth. Return the broth to the casserole dish after sieving.
Add shrimp, mushrooms, pepper and daikons cut into spaghetti. Cook for 5 minutes, or until shrimps are pink.
When serving, pour soup into bowls and place sprouted beans on top. Serve with fresh coriander and serve with lime wedges.
dans mon restaurant du futur il y aura plein de soupes 🍜 🍜
Ici un bouillon de champignons à base de légumes, sauce soja, miso, mirin, une pointe de vinaigre, de sauce sriracha et de sucre. Ensuite du riz, des radis et des carottes en rondelles et des blettes plus un œuf molletttt