Sour Cherry Chocolate Mousse
A new take on the Black Forest Gateau!
Thai Hot and Sour Soup
Food
Main Courses
Starters
Thai
Dairy-free
Gluten-free
Vegan
Vegetarian
The chilli and sour citrus elements combine to make a delicious soup
10 Servings
Ingredients
70g banana shallots, halved lengthways
25g red chillies
45g fresh lemongrass, crushed
500ml Knorr® Professional Blue Dragon Pad Thai Sauce
4g lime leaves
150g dried chestnut mushrooms
150g morning glory or Tenderstem broccoli, trimmed
100g baby corn, trimmed and halved lengthways
150g dried rice noodles
150g pak choi, thinly sliced
4 spring onions, sliced
Method
- Char the shallots, whole chillies and lemongrass in a hot cast iron pan for 5 mins. Add the pad Thai sauce, 1.5l water and the lime leaves, then bring to the boil. Simmer for 40 mins.
- Rehydrate the mushrooms according to pack instructions. Blanch the morning glory or broccoli and baby corn in boiling water and refresh in ice cold water.
- Cook the noodles according to instructions and drain.
- Place a portion of noodles, sliced pak choi, spring onions, baby corn, mushrooms and morning glory/ broccoli into each bowl.
- Top with the hot and sour soup and serve.
