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Hello guys,
I was in the
mood for a spicy broth with a load of vegetables to have for a light meal and
decided to use my Posh
Pickles Sa Va Tu’o’ng ot relish* (from £3.50) as it sounded perfect
and exactly what I was looking for. This turned out a lot better than I hoped
for as it was super tasty, easy to prepare and only took twenty minutes to cook
so I thought I would put together the recipe I used for you to try. I
completely forgot to take a picture of the finished meal as I was too busy
stuffing my face, so apologies guys.
As you know, I
like to put either vegan or vegetarian recipes on my blog as these recipes
completely fill me up but take away the stress of being calorific. But today, I
felt like a soup for these hot summer nights when a light meal is called for.
This can be served with some chicken, seafood or beef to bulk it up but I loved
it with just vegetables and noodles. This serves two people very easily as a
main meal with some leftovers or as a small starter for four people.
Ingredients:
2 tbsp. of Sa
Va Tu’o’ng ot relish
1 tbsps. of
coconut oil
1 x brown
onion, half mooned
1 x red
pepper, thinly sliced
2 inch piece
of fresh ginger, thinly sliced
1 x clove of
garlic, crushed
6 x large
shiitake mushroom, thinly sliced
Handful of
Water Chestnuts, halfed
2 x handfuls
of bean sprouts
1 x carrot,
finely sliced
1 x vegetable
stock cube (chicken stock can be used if working with meat)
1 x pack of
noodles (I used bare
naked noodles as they are low in fat/calories and gluten/wheat/dairy
free)
Soy Sauce, add
to taste
Handful of
fresh coriander, chopped
Handful of
Organic Spinach, chopped
To serve:
Spring onions,
finely sliced
Red chilli,
finely sliced
Fresh Lime
juice
Method:
Fry off onions
in the coconut oil on a medium heat for 10 minutes or until soft and slightly
browned.
Add in the Sa
Va Tu’o’ng ot, mushrooms, garlic and ginger and fry off for a few minutes.
Add the stock
according to the pack instructions and then add water chestnuts, carrot,
peppers and soy sauce.
Leave to
simmer away for 10 minutes until vegetables become softer and then add the
noodles and bean sprouts. The noodles I used only took 3 minutes to cook
so I added these in last with my bean sprouts as well as my spinach and
coriander but if your noodles take longer then add them in at the stock stage
so they cook properly.
Add everything
else and leave for five minutes to wilt. Taste the soup to see if it needs any
more soy sauce and grind in some black pepper too. When serving, squeeze over
some fresh lime juice, pop some spring onion and chillies on top for decoration
and enjoy!
You want the vegetables to almost look julienne style, but dont worry if they aren't, I just sliced mine super thinly so it would be easier to eat. You can add more relish, more chillies, pretty much more of anything if you prefer it to taste stronger but I loved this
soup the way it was. It is fragrant and light but as I said earlier, you can add in meat or
seafood to bulk it up, I think adding mussels and prawns in the place of some of
the vegetables would work well with a little lemon or lime juice squeezed over
before serving. This is a lightly spiced broth with nothing but healthy
goodness.
Posh Pickles
are a great company which was thought up by the beautiful Stephanie Bath in
2005. She actually started this up whilst she was on kidney dialysis. She has
won The Prince’s Trust Award for Business Success in 2006 and Outstanding
Business Achievement Award in 2007. They offer exciting flavour combinations in
chutneys, relishes, oils and jams. They also offer small jars as wedding
favours so if you or anyone you know is looking for something
different then check out their website. If you want to check out the other
flavours from Posh Pickles then head to their Website, Twitter or Facebook.
Let me know if
you try this recipe, it is absolutely gorgeous and the Sa Va Tu’o’ng ot relish
gives the soup a beautiful base to work with. I made this for myself and my mum
which were quite substantial bowls and we still had loads left over. If you
have some left, just leave the soup to cool down and pop into tubs and store in
the fridge. It should stay fresh for up to 2 days.
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