We have been so fortunate with the weather this Winter. Standing in the sun you can feel the heat penetrate and you can feel warm, but the nights are definitely getting cold- quite cold. So, soup season is definitely upon us. There are 5 soups on the menu and all delicious. One of my favourites Winter warmers would have to be the Thai Kumera and Red Pepper soup. It has a definite kick to it with its delightful hints of lemongrass, ginger and chilli.
With an already delicious soup, I want to show you how to take it up a notch to the next level. Perfect for dinner parties or wanting to impress.
Our favourite enhancement is to add pan fried green prawns, and finely sliced Kaffir lime leaves.
To do this simply peel and devein 4 prawns per person keeping the tail attached. Add oil to a frypan and heat. Add a clove of crushed garlic, finely sliced Kaffir lime leaves and lightly fry the prawns until they are lightly cooked- approximately 1 minute, continually tossing. Add the contents of the pan to the already simmering soup and let it simmer for 5 minutes on a low heat. Serve with oven roasted sourdough slices rubbed with fresh garlic and butter until golden brown. Delish!!
This would also work well with pan fried chicken, or silken tofu. Enjoy.