Thai Calamari and Coconut Soup

Name: Thai Calamari and Coconut Soup
Cuisine: South African
Ingredients: 400 ml light Coconut Milk; 500 g Calamari rings, frozen; 1 tbsp Lime Juice; 1 small bunch Coriander, leaves roughly torn; 2 tbsp Sesame Oil; 2 cm Ginger root, peeled and shredded; 1 red Onion, peeled and sliced; 1 bell Pepper, thinly sliced; 500 g Chinese Cabbage, stalks sliced and greens roughly chopped; 1 tbsp Red Thai Curry paste

Sean Strydom @Sean_Strydom

Port Elizabeth

Seeing out 2018 with this spice soup

Sean Strydom @Sean_Strydom

Port Elizabeth

Seeing out 2018 with this spice soup

Saved

Ingredients

400 mllight Coconut Milk
500 gCalamari rings, frozen
1 tbspLime Juice
1small bunch Coriander, leaves roughly torn
2 tbspSesame Oil
2 cmGinger root, peeled and shredded
1red Onion, peeled and sliced
How to dice an onion with no tears
1bell Pepper, thinly sliced
500 gChinese Cabbage, stalks sliced and greens roughly chopped
1 tbspRed Thai Curry paste

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Steps

1

Heat oil in le Creuset Marmitout Pan over medium heat till smoking. Stir-Fry ginger, onions, pepper and cabbage stalls. Stir in curry paste, cook for 1 minute.
2

Pour Coconut Milk over the vegetable and heat gently to a boil. Add frozen Calamari rings and cover the pan. Gently poach of 5 to 7 minutes until the Calamari is cooked through and tender.
3

Add cabbage greens, season with salt and pepper, lime juice and coriander. Quickly stir through the greens and allow to steam for a minute or two.