Fran's Thai Soup
- Kerry Smith
- Feb 21, 2019
- 1 min read
Today I'm lucky to be able to share a guest contribution by my wonderfully adventurous partner in all things, Fran Coleman. Here's Fran's review of making his Thai Soup!
Having watched Kerry refuel her passion for home cooking with fresh delicious dishes inspired me to dabble again in the art of the wok. My 23-year-old wok and Ken Hom’s Hot Wok Cookbook were parlayed for this endeavor.
Process: Vegetable stock made from scratch, time and effort worth it?
Following the exact recipe, the prepping was both therapeutic and fulfilling. Almost 7 pounds of fresh produce diced, sliced and spiced. Two hours of gentle simmering and then straining. Results: eight pints of delicious home-made stock.
Stir frying the vegetables in the wok before simmering imparted a wonderful smoky flavor to the stock. A light and subtle flavor that was a perfect base for a multitude of recipes.
Vegetable stock made from scratch, time and effort worth it? ABSOLUTELY!
Both the stock and the soup recipes came from Ken Hom’s Hot Wok (BBC Books 1996). Email if you'd like the recipe!
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