Ko Pha Ngan Party Island Soup

 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…

Ingredients:

-          1L Sangsom Whiskey & 1 mushroom shake (If you want to make it the authentic way. 
                           Otherwise save yourself the trip and skip to the next ingredient)
-          1/8 Cup Canola Oil
-          1/8 Cup Sesame Oil
-          2L Chicken Stock
-          3 TBSP Green Curry (One ambitious day I’ll post how to make this from scratch) 
-          3 Cloves Garlic
-          ½ Yellow Onion
-          15 Mini Carrots
-          1 Parsnip
-          6 Button Mushroom
-          ½ Head Of Broccoli
-          10 Long Green Beans
-          1 Can Plus Juice Baby Corn
-          2 Chicken Breasts
-          ½ Bunch Cilantro
-          1/3 Cup Thai Jasmine Rice

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.