After a very long break I would like to share a recipe for a very fishy fishless soup. Nori wraps are an amazing ingredient that makes your dishes taste as if they were made of fish. For the first time I used them on Christmas to prepare a fake carp. Nori wraps can also be used in pizza, pasta, spread or paste. That's my way to make seafood dishes. |
Ingredients:
3 garlic cloves, peeled and mashed
1-2 teaspoons green curry paste
2-3 lemon grass stalks
2 vegetable stock cubes
1 can coconut milk
5 nori sheets
1 leek, sliced (may be replaced with an onion)
1 good size carrot, cut into half moons
2 tofu cubes (approx. 300g), diced
150 – 200g oyster mushrooms, chopped into halves or quarters
1 can mixed veggies (green peas, carrot, turnip, etc.)
3-4 tablespoons soy sauce
2,5 - 3 cups water
salt
vegetable oil
sesame oil
chopped coriander for serving
3 garlic cloves, peeled and mashed
1-2 teaspoons green curry paste
2-3 lemon grass stalks
2 vegetable stock cubes
1 can coconut milk
5 nori sheets
1 leek, sliced (may be replaced with an onion)
1 good size carrot, cut into half moons
2 tofu cubes (approx. 300g), diced
150 – 200g oyster mushrooms, chopped into halves or quarters
1 can mixed veggies (green peas, carrot, turnip, etc.)
3-4 tablespoons soy sauce
2,5 - 3 cups water
salt
vegetable oil
sesame oil
chopped coriander for serving
Method:
1. Heat up some vegetable oil with a bit of sesame oil in a deep frying pan. Sauteé the garlic and curry paste. Add the leek.
2. When the leek is soft, add oyster mushrooms. Cook until they shrink. Don’t remove any liquids. Add soy sauce. Cook for a bit longer and put the pan aside.
3. In a saucepan bring the water to boil. Add the sliced carrot, shredded nori sheets and chopped grass stalks.
4. Dissolve stock cubes in hot water and mix in.
5. Add coconut milk, cook covered until the carrot is soft.
6. Add the sautéed vegetables in the saucepan. Mix in tofu and drained veggies from the can. Cook until all the ingredients are hot and well mixed.
7. Try for taste and add salt, curry paste or soy sauce.
8. Serve with fresh coriander.
2. When the leek is soft, add oyster mushrooms. Cook until they shrink. Don’t remove any liquids. Add soy sauce. Cook for a bit longer and put the pan aside.
3. In a saucepan bring the water to boil. Add the sliced carrot, shredded nori sheets and chopped grass stalks.
4. Dissolve stock cubes in hot water and mix in.
5. Add coconut milk, cook covered until the carrot is soft.
6. Add the sautéed vegetables in the saucepan. Mix in tofu and drained veggies from the can. Cook until all the ingredients are hot and well mixed.
7. Try for taste and add salt, curry paste or soy sauce.
8. Serve with fresh coriander.