"Thanks for a great week - I felt like I've been "reinspired" to cook - and with a lot of new techniques under my belt, I can't wait to try it all back home. Great week, good company (and of course a healthy dose of Aussie-Brit rivalry!) Cheers!"
Australia, June 2012
1. Peel off the outer leaves of the lemon grass so you have just the soft inner white part and cut into roughly 6cm lengths, peel the ginger & chop roughly. Pound in a mortar and pestle to release the juices. Heat the coconut milk in a saucepan and add the lemon grass, ginger, fish sauce and palm sugar, bring to the boil then allow to simmer very gently for 5 minutes.
2 . Slice the onions and crush the garlic. Cut the marrow into cubes around 2cm square, and slice the mushrooms. Heat a wok or large frying pan, add a little vegetable oil and fry the onions for a minute or so, then add the marrow & mushrooms. Continue to fry for another minute or so then add the garlic. Take off the heat just before it the vegetables are completely cooked through.
3. Add the infused coconut milk to the vegetables, straining it through a sieve to remove the lemon grass& ginger. Add the stock (we use chicken stock but if you prefer you can use vegetable stock to have a vegetarian dish) lime juice and roughly chopped chilli and bring back to the boil. Turn off and serve immediately, garnished with roughly chopped coriander.
Quick easy soup full of fresh flavours, perfect for a summer lunch.
Is really best made to order to retain the freshness of flavour and the ideal texture of the marrows.
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