A simple, healthy and delicious soup with some of the Thai flavours I totally love.
This is how I’d like to kick off 2019, a steaming, bright and nourishing bowl of goodness. Red peppers are packed full of vitamin C and after the festive season, I’m sure a lot of you fancy a pick me up, tasty dishes that are lighter and give our body a big hug. Comfort food can be healthy and satisfying. No probs.
This soup contains coconut, chickpeas, turmeric, ginger, loads of my favourite foods. Bar the Kaffir lime leaves (see below) and lemongrass these are easy to find ingredients, that many of you might have in the kitchen already.
It’s the most wonderful time of the year………………
Of course, January is now officially Veganuary, they’ll be changing the calendars next year for sure! If you’re trying out Veganuary, you’re not alone, record numbers have signed up worldwide this year. I even saw it all over the TV around New Year’s, right there, bang in the middle of prime time programmes. Just awesome to see a vegan lifestyle skyrocketing, being embraced and enjoyed!
The people over at Veganuary have always been lovely to us and we even have some recipes over on their website, check them out here. Good luck to anyone giving it a go and long may your vegan-ness continue! Let us know if you need a hand or some advice, we’re fully available for pats on back, big thumbs up and bags of encouragement. GO FOR IT!!
Nourishing vegan Thai soup
What are Kaffir Limes? Why are they so awesome!!
Dried kaffir lime leaves can be found in most supermarkets. I buy them frozen in a local Chinese supermarket, these have been frozen fresh. They are much better than the dried varieties, but you can use either in this recipe.
I’ve been lucky to travel around South East Asia and work and stay in some beautiful places, some even had kaffir lime trees. The limes themselves are like big, nobbly limes, with thick piths, very fragrant. The leaves can be used in all kinds of cooking, it’s essential oils are use in perfumery, and it’s really like a bay leaf with an Asian turbo charged twist. Their flavour is unmistakable! When I worked on an organic farm in India, I’d wake up, pick a few leaves and make a refreshing tea with them, watch the lizards and mongoose chase each other.
Eating peppers at this time of year means we have a great source of vitamin C. Peppers are said to be three times higher in vitamin C than oranges, red peppers are best, but green peppers also contain good levels of vit C.
Beach House Kitchen bowl! Nourishing, light and satisfying. Red Thai Coconut Soup – Vegan
Jane and I have been spending time with family and friends over Christmas, we’ve been to North Yorkshire and Durham mainly and really love the time away with the people who rock our world!!
We’ve actually not stuffed ourselves too much! We both feel like we’ve lost weight over Christmas, which is pretty unusual. I go back to the fact that freshly cooked vegan food can be so, so healthy and tasty. We’ve had many positive comments over Christmas, so many non-vegans digging the food.
Big thanks to all who cooked our recipes over Christmas and New Years and let us know, it was great to see pictures over onFacebook, it makes our day!! We love to see your kitchen creations, you really bring our recipes to life!!
You may like to pick the lime leaves out before you blend the soup, but I generally leave them in.
Use the softer, centre piece of your lemongrass. Discard the tough outer leaves. You’ll find lemongrass in most supermarkets.
Thai Red Pepper and Coconut Soup – Vegan
The Bits – For 4-6 large bowls
5 red peppers (deseeded and chopped)
3 medium carrots (chopped)
1 large onion (sliced)
3 heaped tbs fresh ginger (roughly chopped)
2 heaped tbs fresh lemongrass (peeled and chopped)
1 fresh chilli (sliced)
1 can chickpeas (drained)
1 can chopped tomato or passatta
1 can coconut milk
In a large saucepan, add 1 tbs cooking oil, fry the onions and ginger with 1 teas salt until soft, 3 minutes will do.
Then add the carrots, chilli, lemongrass and peppers, fry for 5 minutes, then add the tinned tomatoes, chickpeas, kaffir lime leaves and turmeric, bring to boil and simmer for 10 minutes. Then add the coconut milk and simmer for 5 minutes more, until the carrots are soft.
Blend with a stick blender then season with salt, if needed, and adjust the consistency using hot water if it’s too thick.
Serve with chillies, coriander and lime wedges. We also love it with sticky coconut rice balls.
Kaffir lime has many uses in Asia, not just for the pot! The lime juice makes a great shampoo, the plant is a natural insect repellent, when used in aromatherapy kaffir lime is relaxing, can reduce stress and help with a good nights sleep, also many people chew the leaves, it is said to help with oral health.
This is an ideal, quick and easy, curry at this time of year, using seasonal squash (one of my favs) plus British grown fava beans from Hodmedods and all the beautiful flavours of Thailand in a creamy and rich coconut sauce. It’s one of those dishes that most vegetables will love and mingle into, add whatever combos you love, I kept it simple here.
There are so many squashes around at this time of year, the one I used here was a Hokkaido Squash which is a great all-rounder for roasting, stew/ curries and grating or slicing into a salad. Hokkaido is lovely and sweet with a brilliant orange colour and is normally quite small, making it ideal stuffing size. You’ll also find loads of Acorns, Kabocha, Crown Prince (I love that one) and if you’re lucky, a Spaghetti Squash, which is well worth seeking out. When roasted and fluffed with a fork, it forms a spaghetti like texture.
A lot of people I meet don’t like squash, strange as that may sound to some of you. It’s normally down to the fact that pumpkin is so popular, the variety we carve strange faces into at Halloween (although we always used a giant swede – the vegetable that is). That type of pumpkin is a little watery and lacking in flavour, not great eatin’, I’d recommend any of the winter squashes way ahead of old scary pumpkin head.
RECIPE INSPIRATION VIA BANGKOK SUBURB
This recipe is based on one of our favourite places to eat in Bangkok, Lemon Farm Organic Restaurant near, well, it’s kind of popped in the middle of a mass of sprawling Bangkok-ness (Chatuchak). It’s an out of the way place if you’re a tourist, a mainly residential area where we had the pleasure of staying with the awesome Kessi for a few weeks. There was really very little to do, so Jane and I did a lot of cooking (using only a rice cooker and kettle) and made a little home on the 13th floor of a tower overlooking the sprawling, buzzing city of Bangkok.
This dish is modelled on something cooked for us by the amazing Buppha, head chef/ manager at Lemon Farm, which was a sweet, rich and coconut-y lentil dish from her hometown of Phuket in the South. I had never tried Thai lentils before and it really inspired me. She made it with red lentils and always shared her recipes generously, but I was normally trying to write them down in a little notebook whilst holding a plate of food and being jostled by crowd of hungry Lemon Tree punters. It got packed at office lunch time you see. So I free styled this recipe and used the best of what was to hand, but the taste is similar, reminders of good times for sure.
Phuket is a foodie centre, which can be said for all parts of Thailand I’ve found, and the dishes there are distinctly chilli-fied! Pow!! Buppha used to wake up at 4am with her team of chefs to prepare the days array of dishes and was very passionate about all things cooking, many of the recipes had been handed down to her by her mother/ grandmother. The food was served buffet style, with a little noodle soup spot in the corner of an organic food shop. It was cheap, very varied, plentiful and many dishes were vegan friendly, using some tofu and lots of interesting veggies. Buppha just loved cooking with vegetables and they even had their own little vegetarian festival. A week of vegetarian cooking that falls between September and October most years, most Thai’s go veggie at that time. This years festival ended yesterday!
VEGAN THAI TRAVEL
Thailand is of course a Buddhist country, but meat is very common in dishes, to the point that eating without planning in Bangkok and all over Thailand can be a challenge. This is just one of those things, the veg markets in Thailand are some of my favourite in the world. In fact the veg market in a little fishing town called Prachuap Kiri Khan is probably my favourite in the world (not to mention they have a vegan restaurant and a couple of vegetarian restaurants, plus an outdoor food market every night). These veggies just don’t seem to surface on restaurant menus though, but this is a gripe of mine all over the world (one you’ve probably heard before). It seems that most veggies are used in the home and meat is a ‘treat’ when people go out to eat. Having said that, Thai’s seem to eat out all the time, everyday, such is the abundance of street eats to be found. No country is like it, most streets have carts, wagons and tables vending all kinds of local delicacies. It’s almost impossible to keep up with what is going on and taste bud overload can occur.
Thailand is not the easiest country to travel around as a vegan, especially when you get off the tourist trail. English is not spoken generally and like I said, vegan options need to be sniffed out and the outrageous abundance of Thai street food is pretty much off the menu. Still, when you do find vegan hot spots, like the tourist friendly Chang Mai or one of the main tourist islands like Koh Samui, you’ve hit Thai food heaven. Thai food is very diverse, much more interesting than I imagined on my first visit. I was ignorant to the geographical differences in ingredients and flavours, styles and approaches. I should have known better really, as this is nothing new in the world of food, most countries have a similarly rich tapestry of dishes and produce as you wander around. Nowadays, when I return, that first Green Curry or Pad Thai Noodles is always a very special moment.
There is such a buzz to eating in Bangkok, eating out really means that, outside, huddled over a table near a main road, or near one of the hundreds of canals (think watery thoroughfare). Theres a bustle and energy to it all, loads of skill and panache in preparing and serving food and you can spend all night walking around, eating tiny delicious portions of things and just keep going until the early hours. It’s one of the highest forms of grazing, snacking at its best, Thai style!
Big Thanks to Hodmedods!
Just for being awesome really!! They have such an amazing array of British grown pulses and seeds, so many interesting things (to me), like Blue Peas, Carelina Seeds, Black Badger Peas, Fava Umami Paste, loads of ingredients that get me excited about cooking, trying new things. If you’re interested, they even do a Big Vegan Box!
Hodmedods were kind enough to send us some of their pulses and bits to cook with at our recent retreats and I think their fava beans are a cut above. Filled with amazing flavour, I love making Fave E Cicoria, a really simple Puglian bean dip. Making it with Hodmedods beans makes a huge difference to the flavour. The dish is simply made with cooked fava beans, garlic and a little olive oil. Doesn’t sound like much admittedly, but with those beans, it’s dynamite!! PS – Well done on winning the 2017 Best Food Producer at the BBC Food Awards. To celebrate they’re offering 15% discount on orders.
You can use any lentils you like, red lentils will take considerably less time to cook. Green/ brown lentils, dark green/ puy lentils will all work nicely. Mung beans are also very ace.
Not all coconut milk is equal. Check the cans, we’re looking for plenty of coconut content, if it’s around 50%, its going to be quite weak. Still nice, but not as creamy. We’ve been talking about the differences between Coconut Milk and Coconut Cream over on Facebook in the BHK Vegan Cooking Group. I like this dish really rich and really creamy.
Check that your Yellow Thai Curry Paste is vegan/ gluten-free. Thanks It normally is. The Green and Red Thai Curry pastes in most UK shops are not vegan.
Shop bought Thai curry paste can be high in salt, this effects our seasoning.
I didn’t have any coriander or fresh chilli, but that would have been the perfect addition to the topping of this dish.
Thai Yellow Curry with Squash & Fava Beans
Quick Thai Yellow Curry with Squash & Fava Beans
The Bits – For 4
250g fava beans
5-6 kaffir lime leaves
1.5 inches ginger (finely chopped)
4 cloves garlic (finely chopped)
1-2 teas chilli flakes
½ head small savoy cabbage (sliced)
1 small hokkaido squash – 300g (peeled and chopped into 1/2 inch chunks)
1 big handful desiccated coconut/ coconut flakes (toasted is nice)
1 can coconut milk
2 tbs coconut oil
4-5 tbs yellow curry paste (vegan)
1 tbs coconut/ brown sugar (optional sweetness)
A little more desiccated coconut/ coconut flakes
1 red chilli (finely sliced)
1 handful coriander (fresh)
1/2 lime (cut into wedges/ slices)
Wash and drain the fava beans. Cover with cold water in a large saucepan, bring to a boil, then simmer for 30-40 minutes, until soft. Add more hot water if needed.
While that’s going on, in a large frying pan, add the coconut oil, warm on medium high heat and add the onion and fry for 7 minutes until golden, then add the garlic and ginger, fry for 2 minutes. Add the coconut milk, chilli, desiccated coconut, lime leaves, squash and cabbage, bring to a boil and simmer for 10-15 minutes until the squash is soft. Stir in the yellow Thai paste, sugar and cooked fava beans (including cooking broth), warm through for a few minutes, adding a little hot water if needed. Check seasoning.
Serve with warm rice, more toasted coconut, lime wedges and sliced red chillies if you like it hot.
*To add a Thai flavour to your rice, why not add a few lime leaves and a handful of coconut when you start cooking it.*
You all probably know that I love my beans! But favas…..they’re almost a different league. PACKED with flavour and so, so good for us. Fava beans were dried and ground down to make bread traditionally in the UK, it was one of our major crops before we went wild for wheat and potatoes. There is a rich history of fava/ broad bean growing in the UK, but growing up, they always seems a little exotic, something from the Middle East maybe, not the Midlands.
Fava/ Broad Beans are rich in shiny things like Vitamin K, Thaimin, zinc, potassium and loads of other minerals. They are full of protein and have no saturated fat or cholesterol. They also contain good amounts of iron and folate (one of the vitamin B bunch), plus loads of fibre.
‘Tis a grey day in Wales and the streets of Bangkok seem a million miles away. There’s a man we know, who moonlights as a pole dancer (it is Bangkok) who makes the best Pad Thai, just off the chaotic Kaosan Road. He whips it up in seconds, with his vivid painted blue nails and long fake eyelashes. It normally contains little dried shrimps and eggs, which we don’t add, but the rest of the ingredients are so simple and classically Thai.
This type of Pad Thai recipe has been in my mind for a while and Jane just kick started me into getting it done. I knew I wanted coconut in there somewhere, to make up for the flavours of shrimp, fish sauce and egg, but it needed something else. I sought inspiration on the interweb and found a great recipe at the taste space food blog. Just add almonds!
This is a taste sensation, as you would imagine from anything faintly Thai. Thai’s food knows no mediocrity, over cooked veggies or insipid stews. Its all fresh and POW! over there.
Pad Thai Vendor
For the salad itself, you will need a sharp knife and a French peeler. Really, no cooks drawers are complete without one, so it’s a wise purchase. You will save years of your life peeling things, they are so easy to use and in this recipe, double as an ace veg noodle maker. Yes, no noodles here, just veggies. Making it super healthy and crunchy.
You can use some kelp noodles as a base if you are in a rush, this salad does take while to get together. Kelp noodles are really interesting and taste fantastic, not disimilar to a noodle. They are also completely raw (aka good for the belly and body). They are widely available and well worth an experiment.
The salad base will be good with other things like carrots, cauliflower and apples for instance. We have gone for something a little closer to home i.e. whats in the fridge.
The kitchen is still full of the aroma of this intense dressing and the salad not only tastes wonderful, but is a rather sexy little number to boot! It’s a looker.
This is the perfect summer salad to impress your friends (if they need any further impressing) and to treat your nearest and dearest to a taste of Thailand with a twist. It is ideal served as a main course, but could also make a super side dish or starter. Basically, you need to try this, however its served!
Coconut Pad Thai Salad with Almond and Orange Dressing
Coconut Pad Thai Salad with Almond & Orange Dressing
The Bits – One Big Bowlful
I know this looks like a hefty amount of ingredients, but don’t fret, its easy peasy really….
1 large courgette (ribboned)
1 head chicory (very thinly sliced whole)
1 red pepper (very thinly sliced)
2 spring onions (finely chopped)
1 stick celery (ribboned)
2 handfuls finely grated white cabbage
1 big handful sprouted mung beans (we used sprouting aduki beans also)
1 orange (peeled and chopped small)
1/2 small coconut (chopped into small chunks)
1/2 cup peanuts – roasted is nice if you’re not a raw one (crushed)
1 tbs sesame seeeds
1 lime (wedges for serving)
3 tbs tamari (or g.f. soya sauce)
2 teas sweetener (agave, brown rice syrup etc)
2 cloves garlic (minced/ crushed)
1 inch ginger (finely chopped)
1 chilli (finely diced)
1 big lime (juice)
4 dates (soaked until soft)
1/2 cup of almond butter (we make our own using soaked almonds and a lot of blending, plus a little water. You may use peanut butter here)
Sea salt (if you like)
We love Thailand! Would be the perfect backdrop for this Pad Thai
Ribbon and chop all your salad bits and get them into a lovely big bowl. To ribbon easily, keep your fingers out of the way and bring the peeler down in smooth, firm motions. Flip the veg regularly to ensure it is evenly peeled and by the end, you should be left with only a little slither, which can be sliced and tossed in also. Reserve a few of the peanuts, sesame seeds and coconut for serving later.
In a blender, add all of your dressing ingredients and whizz up for a few minutes until a smooth texture has formed. Taste it and adjust accordingly, normally the decision will be, sweeter or not? It may need a little more lime, use the lime reserved for serving.
Mix the dressing into the salad, gently does it, some of those ribbons are quite fragile and look great when served whole.
Dish up with a big smile and be prepared for some yummmmmssss!
Sprinkle a few peanuts, coconuts and sesame seeds and finish with a little twist of lime juice.
We Love It!
WOW. A really stunning salad. Jane said it was “more than lovely, INCREDIBLE! This salad is genius…..”
Pad Thai is one of Thailand’s national dishes. It has been served in Siam (Thailand’s old name) for thousands of years, but was made popular by president Luang Phibunsongkhram in the 1930’s. He wanted to lower the consumption of rice in Thailand, which was making good money being exported, and therefore promoted Pad Thai as being proudly Thai and virtuous. He set about educating the nation in making rice noodles, especially the under privileged, training them to sell Pad Thai dishes, selling them in small cafes or from street carts. This may have something to do with the amazing array of Thai street food in modern day Thailand.
Now for a blast of Thai blues from my favourite bar in Bangkok, the legendary ‘Adhere Blues’ bar. They don’t serve Pad Thai, but they do serve up some serious blues chops…
Here is a classic Thai soup, only this time served cold. This is without doubt the finest chilled soup I have ever tasted. You just have to look at what goes into it to realise that it is going to be a taste sensation! Coconut, lemon grass, chilli, lime and ginger. That’s the taste of food heaven.
If there is any food which mirrors a country, it is Thai. Vibrant, colourful and unique. The combination of ingredients and fresh, fresh flavours make my mouth water.
Jane and I met not far from Thailand (well the Philippines, but close enough!) We both love Asia for many reasons, but the people and food really stand out. Thailand cannot be beaten for food. A bold statement, but anyone who has visited and trawled the street food and markets will agree. Great food made simply but with super fresh ingredients. The soups alone are almost alchemical, their vapours can revive the soul and the flavours dance in your mouth like a dragon.
Thai’s love food. In a way that us Europeans cannot comprehend. For example, my friend Toum took me to a local market in a suburb of north Bangkok and I have never seen such care taken in the selection of produce. I was reprimanded for holding some green leaves the wrong way round, and soon realised that I had much to learn in the respect and handling of food… we carried our vegetables home as if they were newly born babies.
You can see the real identity of countries and cultures coming through in what they eat. Most Thais eat very well, regardless of social standing. In fact, they seem to eat the same things, in the same places. Namely the street. There is a movement towards a more westernised capitalist culture in the upper and middle classes, but it’s all done in a very Thai way. I can never see the big mac taking over from the pad thai.
This will be very refreshing come summer (it is coming I hope), the flavours are as intense and fragrant as you would expect from things Thai.
Bangkok Street Food
There’s lots of bits in this one, but that’s what makes it so very tasty!
6 mushrooms, 6 tomatoes, 2 cloves garlic, 1 cm fresh ginger (or 1cm galangal if you can), 1 lemon grass stick, 1 red chilli, 4 dates, 6 lime leaves, juice of 2 limes, bunch of coriander, 120g fresh coconut chopped, 125g spinach, 1 apple, 2 tbsp tamari
Blend all of the ingredients together in a blender and keep your finger on the button until all the herbs have been blitzed.
In a big bowl with a few sprouts and coriander leaves on top, a whole heap of love, and the biggest spoons you have!
We Love It!
It is such a taste explosion and takes us back to happy memories of a wonderful land (just one spoonful of this and we now want to go back!). This is authentic thai, without the jars of paste.
Thai Lotus Flower
So essential to Thai cookery, coriander (celantro to some) is actually native to the Mediterranean and is rich in anti-oxidants that help against heart conditions. It also contains high levels of vitamin C and many different minerals. It is one of the richest sources of vitamin K and has a very high vitamin A content. Quite a herb!