Coming home after a (fairly) long day of work and a couple of near-misses in traffic when another taxi driver (sorry, but they tend to be taxi drivers) has decided to either cut right in front of my bicycle at speed and then stop cold 10 metres onwards to take on a passenger (!!!), or to shave off valuable seconds on the way home by cutting a corner that happens to be occupied by a cyclist (me!), I sometimes just want my dinner quickly. On days when we haven’t planned out meals for every evening, and find there is no stock of left-overs in the fridge, it’s hard to steer clear of the usual quick-fixes that M and I are trying to reduce / eliminate from our diet for the time being (pasta, rice, potatoes).
One of my recent favourites in those situations has been a Asian-inspired chicken soup concoction that we threw together on the spur of the moment. After having put it together for the first time, M even asked me to make it again, and M doesn’t like soup – usually that is!) All it took were some staples from the fridge:1 l chicken stock (from this weekend’s poached chicken, but I’m sure any chicken stock would work) 4 medium-sized carrots, peeled and chopped 2 medium-sized onions, peeled and chopped 1 pak choi or other green veg (for freshness and colour) 1/2 stalk of fresh lemongrass 1 tsp of grated lemon zest 1 smallish piece of fresh ginger, peeled and finely chopped or grated 1/2 tsp of coconut oil 3-4 tbsp of coconut milk sea salt to taste (or you could use a little bit of soy sauce, but I’m off soy for the moment)
Heat up the pot with the coconut oil, add onions, carrots, lemongrass, and ginger and sauté until onions are starting to become translucent. Add chicken stock and grated lemon zest, put the lid on the pot and simmer on medium heat for about 10 minutes (take a quick shower in the meantime), then add the pak choi and leave to simmer for another 5 minutes under closed lid. Finally, add the coconut milk and salt to taste – et voilà! Chicken soup ready in just over 15 minutes and fast food catastrophe avoided 🙂
What are your favourite improvised/quick save recipes? Would love to expand my repertoire!!!