If ever you've dreamt of partying by the light of a full moon, reflecting off the sweaty bodies of hundreds of black eyed, sun kissed hippies until the fiery heat of the sun laps up the beach again.
Then you will appreciate the party of flavours and replenishing nourishment of this Thailand twist I was inspired to recreate after touring the land of smiles.
It’s best made a day before the party in question, or any party for that matter as you will be likely unable to prepare much more then a glass of water and should likely not be operating a knife the following day if I know how these events turn out…
1- Start by making a nice “Bucket” of Sangsom and downing that mushroom shake. Now get the hell out of the kitchen & head to the beach ‘cause your about to lose your mind and make a lot of new friends! Otherwise if you actually want to get this delicious soup made up, skip that first step.
2- Get a good pot that will hold a minimum of 4 litres & warm on medium high.
3- Start chopping the onions, carrots & parsnip into ¼” by ¼” pieces. When this is done add canola oil to the pot then add in onions.
4- Once onions are transparent add in carrot and parsnip. While this is cooking, finely chop garlic, cut beans to 1/2” bits, broccoli into edible sizes and broccoli stems into ¼” x ¼” bits. When carrot / parsnip are soft add garlic, bean and broccoli. Add in green curry and cook for several minutes.
5- Slice mushroom into medium sized slices & chicken into ½” x ½” cubes. Add sesame oil & cook until chicken is about ½ cooked.
6- Drain baby corn liquid into pot, cut corn into ½” chunks and add to the mix.
7- Add 2L of stock & rice. Turn up until it boils, then down to a simmer until rice is cooked.
8- Once complete add roughly chopped cilantro and serve it up! In this photo I choose to use an impractically large brandy glass as it looked cooler then my blue rimmed ice cream bowls…
* Make about 15 servings*
**If the nights just beginning eat well! Then leave yourself a little note to remind you it’s in the fridge for the AM.