Sauce #2/1tb flour, 1/2tsp cayenne pepper, 2Tb keens curry powder, 1/2 cup organic chicken stock, 1/2 cup raw c coconut milk,1Tb Desiccated Coconut, light pinch sea-salt and light pinch black pepper. Garnish Green Shallot or fresh Coriander can be used
I used 2 serves of the base chicken dish ingredients then added sauce #2 to complete the dish. All cooked in 1 pot *Except coconut milk. Cook until chicken is done then add the coconut milk at the end so it doesn’t curdle.
A cold winters day can be brightened with these warm soups.
My own version of flavours from aggadashi soup and miso combined. I havent made it before but this soup is delicious
Ingredients serves 4
1 eggplant sliced and quartered
1 punnet swiss brown mushrooms
1/2 punnet button mushrooms
3 green shallots
2 miso instant soup sachets
Equal parts : tamari gluten free soy, mirin, rice wine vinegar.
1 Palm sugar cube grated
2 green shallots
1tsp minced ginger
1tsp minged garlic
1tb shoux xing cooking wine
1tb light soy
1 vegetables stock cube
2 cups water
Chop eggplant and mushrooms into similar size pieces and place in large pot or slow cooker (cook on low 4hrs in slow cooker)
Add remaining water
Cook on high 10 mon then simmer for minimum of 2 hours on stove.
Serve with pickled ginger
I needed to use up some chicken thighs so this was a great way to do it without a stir fry. (Recipe inspired by Australian Healthy Food Guide June 2018 Issue Page 72)
Ingredients serves 1
1 Chicken Thigh (Antibiotic free)
1 Miso Soup Pouch
1 Green Shallot
1 Packet steam fresh mixed greens
1 Garlic Clove Minced
1tsp Ginger cut into fine strips
Slice the chicken into strips.
Cut the shallot on diagonal slices.
Use a Garlic Mincer to mince garlic.
Peel and slice ginger into fine strips.
Add all ingredients to pot and cook on low heat until chicken is cooked through.
Serve hot in bowl.