Although classed as Thai, this could just as easily be labelled Vietnamese cuisine (my current favourite !) as it includes those ingredients I absolutely love - tangy, refreshing lime, salty fish sauce and red chilli. The vegetables I used could just as easily be substituted, as could the salmon with chicken or pork. At a total cost of £6.59 I nearly got a nosebleed at surpassing my comfort zone of £5 per meal, but one look at the fresh, healthy vegetables and fish used made it worthwhile.
Another thing I've grown to love about Thai/Vietnamese food is that the recommended ingredient quantities is only a rough guide. I'm a big fan of tasting my food while it is cooking - if I feel it needs another (liberal) splash of fish sauce, a twist of lime juice, or an extra shake of soy then I do it. There's no right or wrong when it comes to pleasing the old tastebuds!
Approx Preparation: 15min
Approx Cooking: 20min
2 fresh Salmon fillets £3.25 (promo price - usually £4)
1 stick Lemon Grass 34p
Thumbnail size Fresh Ginger, peel and slice thinly
1 small Red Chilli, seeded and finely sliced 15p
Juice of 1 Lime 20p
A handful Mangetout 75p approx
Handful Frozen Sweetcorn 10p approx
2 heads Pak Choi, leaves separated £1.00
1 tbsp Fish Sauce
1 tbsp Light Soy Sauce
1 bundle Rice Noodles 80p
900ml vegeatable stock
Small handful chopped fresh coriander
Total Price for 2 adults and two children £6.59
1. Peel the lemon grass down to the soft greeny layer and slice thinly
2. Add lemon grass, chilli, ginger to stock; squeeze in juice of lime and bring to boil
3. Reduce to a simmer for 5 - 10min
4. Add fish sauce and soy sauce; then add the salmon. Cover pan and cook for approx 5min until cooked through
5. Remove the salmon from the pan; strain stock through a fine sieve into a new pan and bring back to boil
6. Add noodles, mangetout, pak choi and sweetcorn. Simmer for a couple of mins until soft
7. Flake the salmon and add to the pan and stir everything together
8. Once served scatter with the coriander. Enjoy !!
Another thing I've grown to love about Thai/Vietnamese food is that the recommended ingredient quantities is only a rough guide. I'm a big fan of tasting my food while it is cooking - if I feel it needs another (liberal) splash of fish sauce, a twist of lime juice, or an extra shake of soy then I do it. There's no right or wrong when it comes to pleasing the old tastebuds!
Approx Preparation: 15min
Approx Cooking: 20min
2 fresh Salmon fillets £3.25 (promo price - usually £4)
1 stick Lemon Grass 34p
Thumbnail size Fresh Ginger, peel and slice thinly
1 small Red Chilli, seeded and finely sliced 15p
Juice of 1 Lime 20p
A handful Mangetout 75p approx
Handful Frozen Sweetcorn 10p approx
2 heads Pak Choi, leaves separated £1.00
1 tbsp Fish Sauce
1 tbsp Light Soy Sauce
1 bundle Rice Noodles 80p
900ml vegeatable stock
Small handful chopped fresh coriander
Total Price for 2 adults and two children £6.59
1. Peel the lemon grass down to the soft greeny layer and slice thinly
2. Add lemon grass, chilli, ginger to stock; squeeze in juice of lime and bring to boil
3. Reduce to a simmer for 5 - 10min
4. Add fish sauce and soy sauce; then add the salmon. Cover pan and cook for approx 5min until cooked through
5. Remove the salmon from the pan; strain stock through a fine sieve into a new pan and bring back to boil
6. Add noodles, mangetout, pak choi and sweetcorn. Simmer for a couple of mins until soft
7. Flake the salmon and add to the pan and stir everything together
8. Once served scatter with the coriander. Enjoy !!
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