Wednesday, 26 March 2008

Spicy and Sour Cabbage Soup

We are on a detox in our house after a weekend of stuffing faces with oversized chocolate eggs and All-You-Can-Eat Chinese meals. So the meal for today is spicy and sour cabbage soup. It is loosely based on the flavours of some Thai or Chinese style soups, for example Tom Yam but really its just a home made combination of flavours from Asia. The resulting soup was very spicy and warming, perfect for cold days, and for detoxing and diets too (it is pretty low in calories).

I am not sure exactly how much stock was added, it was enough to cover the cabbage in the pan but not so much that it makes for a really sloppy soup. Adjust it depending on your own tastes.

  • 2 tablespoons olive oil
  • 1 onion - sliced finely
  • 2 birds eye chillies - chopped finely
  • 3 cloves garlic - chopped finely
  • 2 tablespoons brown sugar
  • 1/4 cup balsamic vinegar
  • 1 savoy cabbage - shredded finely
  • 1 yellow pepper - sliced finely
  • 1 tin chopped tomatoes
  • Chicken stock - enough to cover the vegetables
  • 25 g Tamarind
  • 1 tablespoon Nam pla fish sauce
  • 1 tablespoon Soya sauce
Heat a large pan with the olive oil, and then fry the onion until translucent. Add the garlic, chillies and sugar and stir fry for a further 2 minutes before adding the balsamic vinegar.

Bring up to a gentle boil, stirring around to coat the onions, then add the thinly sliced cabbage and pepper. Again, stir around some more to mix evenly.

Add in the chicken stock, tin of tomatoes, and the tamarind (either from paste or made up from a block of dried fruit dissolved in water), fish sauce and Soya sauce.

Bring to the boil and then simmer covered for about half an hour until the cabbage is tender. Season with salt/ pepper/ sugar/ vinegar as required.

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