I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Monday, 11 July 2016

Curried Potato and Rice Soup.


Curried Potato and Rice Soup.

Creamy, filling and healthy soup with subtle curry flavours.

Serves 4.

In a large saucepan, with a tablespoon of olive oil, fry
-2 sliced onions,
-2 cloves chopped garlic,
-5-6 sprig coriander,
-1tsp cumin seeds,
-1tsp paprika,
-1/2 ground ginger,
-pinch of turmeric powder,
-good pinch of salt and pepper.
Cook, stirring occasionally, until the vegetables have softened, add
-600g thinly sliced potatoes,
-80g uncooked rice.
Cook, stirring occasionally for a minute or so, add
-1.2 litres chicken stock.
Leave to simmer gently for around 15 minutes or until the rice and potatoes are cooked through.
Use a hand blender to blitz the vegetables.

Spoon into a serving bowl.
Sprinkle over paprika.
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