Chinese Cabbage Coconut Soup!
Hey so whilst in Rome!!!!
Hmm or China where food standard are not what they could be & traditional kitchens have only a gas hob.
So that gives you the wok or the pot & vegetables of course you can eat what you want. Personally I’m steering clear of cardboard rice or hormone grown meat !
So this one is simple & light yet filling!
You will need….
- Chinesse cabbage 1PP (But they are quite small here).
- Other leafy green veg, I’ve used a random Chinese vegetable.
- Coconut milk
- Fresh ginger root
- Green chilli x 1
- Red Chilli x 1
- Garlic & chilli paste
- Himalayan pink salt & black pepper
- Fresh lime
So wash & roughly chop your veg,
I’m cutting calories on this dish so instead of oil put a mug of water into your work & heat with a squeeze of lime.
Chuck in the veg while you finely chop the garlic and chilli then pop it in & season.
Add more water as needed, so you should see the water but it doesn’t quite cover the veg. Add chilli garlic paste 2 good tbsp stir, put on a wok lid leave for a few minutes.
Once it is soft, take it off the heat or it may curdle. Add coconut milk I’m using a non sweetened drinking coconut milk. If you want to be more indulgent swap for the creamy canned version.
Stir it in and if you need to reheat do so over a very low flame. You can add boiled water as well to adjust the consistency.