I loved how awed everyone was when they wandered around Noosa beach on the first day of winter with the sun shining and them regretting their choice of jeans. But it was also pretty fun to come home to a brisk breeze and the sound of trams. And soup. There will be SO MUCH SOUP this winter – especially now that I’ve cracked the thai soup code after many years of sub-standard effort.
For this Thai-style soup, I’ve been using the Five Tastes Thai Red Curry Paste, and this vegan fish sauce, a splash of Massel Chicken Stock (which is vegan), and whatever coconut milk and veggies I have lying around. Occasionally I boil some noodles in a separate pot and make a laksa. It’s quite the combination, and so quick to whip up. Seriously, less than ten minutes.
I’m a fan of cubes of tofu, bok choy, mushrooms, spring onions, cherry tomatoes, a little bit of kale or spinach, and thin slices of carrot. But I’ll put just about anything in!
Is it getting chilly where you are? I’ve finally cracked and put the heating on at night 😉