Over-partied? Try this South Indian-inspired soothing soup



‘Tis the season to gourge on mince pies and all sorts of lovely creations bound in suet. But sometimes you can overdo it and end up in the digestive doldrums, so here is a soup to soothe, calm and comfort and recharge the appetite.

Ingredients:
1 400ml tin of coconut milk
150 ml chicken or vegetable stock
1 tablespoon olive oil or coconut oil
1 small onion, peeled and chopped
1 inch piece of ginger, peeled
2 cloves of garlic, peeled
A couple of handfuls of vegetables such as peas, beans, chard, endamame beans and carrot, chopped small where appropriate
1/2 teaspoon turmeric
1/4 teaspoon chilli
Juice of 1 lime 1 teaspoon fish sauce
1 small handful coriander
salt and pepper to taste



Method:
Firstly fry the onion in the oil until soft. While it is cooking, place the ginger and garlic with a pinch of rock salt into a pestle and mortar and pound until a paste is formed (or alternatively use a food processor with a tablespoon of water). Then add to the softened onion, together with the turmeric and the chilli. Fry for a further minute and then add the coconut milk, the vegetables and the stock. Bring to the boil and then simmer gently for a few minutes until the vegetables have cooked briefly.

Next add the lime juice, fish sauce, coriander and salt and pepper to taste. 

Serves 2/3

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