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Wednesday 28 November 2012

Sluttishly Easy: F*** This Thai-ish Soup

Cosy. Lazy. Claaaazy.
Warning: This is sluttishness in its truest form. L-A-Z-Y.

What is your favourite comforting short-cut supper? Mine always involve a million condiments. Remember the F*** This Spaghetti? Borne out of the fact that I was very unimpressed at being pulled away from organising my bookcase in order to cook that I went "F*** this!" and threw, well, everything into a saucepan. Delicious and super-simple!

This recipe is my store cupboard go to. I have probably the worst store cupboard of all Domestic Sluttery staff - Sara's always pulling out gorgeous dishes made of a million spices and pulses, while I suspect that Hazel could pull out a kestrel if she rummaged far enough back.

Not me though, no. Not even vaguely. I have onions, a shedload of garlic, and button mushrooms, which I would ordinarily use in a proper Thai soup, except Asda never has any free-range chicken, and I never remember to buy lemongrass. Why would you? It's violently-perfumed twigs that cause you massive alarm when you chew it thinking it's chicken.

So when I can't be bothered; when I really just want to drink a gallon of soup and vegetables, I like this dirty, simple alternative. Then I sit in front of the fire and just do not very much. Hurray.

F*** This Thai-ish Soup (Serves one, if you just sit and drink it all evening like I do)

You will need:
  • two onions, sliced
  • two cloves of garlic,  sliced
  • 1 litre chicken stock 
  • one can of button mushrooms, or 250g box actual mushrooms
  • Any veg you have in the fridge
  • ginger to taste, grated Use in moderation or very bad things happen
  • the juice of one lime Hey, I've used a lemon before. Store cupboard emergencies, people!
  • fish sauce 
Make it!

Oh come on. You need me to tell you how to make what is essentially "a load of stuff shoved in a pan?" 

  1. Heat a saucepan to a medium heat, add your onions and garlic and cook until translucent. Add in your stock, your mushrooms, ginger and any veg that you would rather be a bit crunchy. Simmer and cook for about 10 minutes until you're happy with your veg.
  2. Take off the heat and add your delicious citrus juices. Add fish juice to taste - this really can't go wrong. One time I accidentally took the whole lid off a new one and accidentally shook half a bottle in. Just add more juice!
I'm not going to pretend this is haute cuisine. You'd have to be blind, deaf and dumb to pretend that. But when you need something comforting that you can just guzzle on a drip, this is my go to. 


What about you lot? What are your go-to slovenly, cheaty, comfort recipes? Tell us in the comments! And if you want some proper Thai food to cook, we've got loads of yummy stuff in the archive.

1 comment:

  1. How did you know about my emergency Kestrel? makes excellent stock you know


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