- 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.