Recipe By :Claire
Categories : Soups, Thai Style
2 medium onions -- chopped
1 stick celery -- chopped
1 heaped tbsp black mustard seeds -- crushed before cooking
6 cloves garlic -- finely chopped/crushed
700 grams potatoes -- cut into chunks, can use new potatoes unpeeled
1 red chilli -- finely chopped
1 teaspoon turmeric
1 tablespoon flour
1 pint stock (add more later if necessary)
handful baby corn
1 tin coconut milk
handful mushrooms
large handful peas -- no need to defrost
1 red pepper -- chopped
fresh coriander
Add some oil to a large pan (with lid) and lightly heat the mustard seeds, add the onions and celery, lower the heat and fry lightly for a few minutes. Throw in the garlic and potatoes and mix well.
Add some oil to a large pan (with lid) and lightly heat the mustard seeds, add the onions and celery, lower the heat and fry lightly for a few minutes. Throw in the garlic and potatoes and mix well.
Add the corn and the coconut milk and cook for a further 5 minutes.
Bring back to the boil and add the mushrooms, peas and red pepper, season to taste and allow to mildly boil for a couple of minutes, stirring occasionally. Season and serve sprinkled with coriander.
Contributed by Claire
