Thai parsnip soup
- First up the paste, now ideally you should make this in a pestle and mortar for the authentic texture but you can save some elbow grease by using a food processor.
- First peel off the outside layer of the lemongrass and chop it roughly, fold the lime leaves in half down the central spine and holding the stem end pull up towards the top of the leaf to remove the central spine which is tough and fibrous. Chop the rest of the leaf roughly. Crush those in the pestle or blend, now throw in the peeled garlic, the washed and chopped ginger (for pastes I just wash and don't bother to peel it) once all that is a slick but still textured puree, add the chillies, spring onions chopped, crush or bled for a while then add the herbs, use the stalks from the coriander and basil as the flavour in there packs a punch, but ditch the mint stalks, they're woody.
- Remove from the mortar or processor and place in a bowl, squeeze in the juice from the lime and two tablespoons of fish sauce. Stir and you’re good to go.
- Chop up parsnips, celery sticks and the white onions. Sweat down gently in coconut or olive oil, placing on a lid so all flavour is extracted, take your time, no browning. Lid off, add in a big dollop of the thai curry paste, a can of coconut milk and enough water to cover. Simmer ‘til tender, not too long or you will kill the fresh flavour, blend and serve with some lime juice & yogurt drizzled over to your taste, yum!