A spicy little number and a classic Thai-style soup, similar to Tom Yum.
Serves 2 people
- 1 large carrot
- 1 small head of broccoli, (or a handful of long green beans)
- A dozen cherry tomatoes
- A generous handful of white or brown mushrooms
- 1 x green capsicum
- 1 x red capsicum
- 3 cloves garlic
- 2 x 440g can coconut milk
- 1 tsp honey
- Juice of 1 x limeSpices Below (or use authentic Thai green curry paste)
- 3 x kaffir lime leaves
- A stalk of lemongrass
- 1-2 small red chilies or ½ tsp chili flakes
- 1/3 cup fresh coriander leaves
- 2 tbsp fish sauce
Chop carrot, broccoli, mushrooms, and capsicum into bite-sized pieces. Finely chop or mince lemongrass, kaffir, chili, garlic, and coriander. Heat wok or pan and add oil. Add garlic, chili and stir for 2 minutes. Add carrot, broccoli, and ½ cup of water. Cover and simmer for 2-3 minutes.
Add mushrooms, tomatoes, and stir-fry for 2-3 minutes. Lastly, add lemongrass, kaffir, coconut milk, and the remainder of the ingredients stirring continuously. Allow to simmer and sit for 5 minutes before serving.
Limes contain unique flavonoid compounds that have antioxidant and anti-cancer properties. Limes have interesting flavonoids called flavonol glycosides and include many kaempferol-related molecules. These are interesting for their antibiotic effects and ability to stop cell division in many cancer cells.
(Kawaii S, Tomono Y, Katase E, et al. Antiproliferative effects of the readily extractable fractions prepared from various citrus juices on several cancer cell lines. J Agric Food Chem 1999 Jul;47(7):2509-12. 1999. PMID:13190)