Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 74

spring vegetables, white peppercorns, coriander seeds, turmeric, lemongrass, garlic, ginger, chilli, coriander, vegetable stock, coconut milk, fish sauce, lime, soy sauce

Put a teaspoon of white peppercorns and a teaspoon of coriander seeds in a dry non-stick frying pan and toast lightly for 2 or 3 minutes, then tip into the bowl of a food processor. Add half a teaspoon of sea salt, a teaspoon of ground turmeric, 2 lemongrass stalks, chopped, 2 cloves of garlic, peeled, a 3cm lump of ginger, peeled, 3 hot green chillies, 3 tablespoons of groundnut oil and a handful of coriander stems and roots. Blitz to a coarse paste. You can keep this paste for a few days in the fridge, its surface covered with oil to prevent it drying out.

In a deep pan, fry 3 lightly heaped tablespoons of the curry paste in a tablespoon of oil for 30 seconds till fragrant, stirring as you go. Stir in 200ml vegetable stock and 250ml coconut milk, a tablespoon of fish sauce, and 2 tablespoons of lime juice.

Add 450g (combined weight) asparagus tips, broad beans and peas and continue simmering for 5–6 minutes, then shred a couple of handfuls of greens into thick ribbons and add them to the pan.

Finish the soup with a pinch of sugar, fish sauce, a little soy sauce, more lime juice – whatever floats your boat.

For 4. Deep flavours that dazzle. Rich but fresh.