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When this evening Roberto asked me what I wanted to have for dinner and my instinctive answer was soup, I knew it was the right time to post this recipe.

These days have been hot and very humid. When running felt like drowning, sleeping under a blanket becomes impossible and all you want to drink is water, you know it’s summer. These days felt like being back in Indonesia, minus surfboard, plus work.

But this afternoon it started raining and the temperature dropped a bit, the sky was so grey and I felt like having a cozy evening inside.

This is one of Roberto’s recipe, he has been loving the oriental tastes lately and is experimenting a bit;
This soup is light, yet filling, fresh and a bit spicy.

Fresh and Citrussy Mie Soup  (serves 4)

 

320 gr mie noodles

1 liter water

2 cloves garlic

2 shallots

4 small carrots

8 champignon mushrooms

1 lemon grass

200 gr snow peas

2 spring onions

salt

pepper

1/4 chili pepper

extra virgin olive oil

Cut garlic, shallots, chili pepper, and two of the carrots thinly. In a skillet, heat a bit of olive oil and let the vegetables you just cut brown.

Once browned add one liter of water slowly.

Meanwhile, cut the remaining vegetables:slice the carrots diagonally, chop up the lemon grass and slice the champignons.

When the water comes to a boil, add carrots, lemon grass and champignons. Leave to boil on a low heat for about five minutes.

Add the snow peas and let boil another five minutes.

Add a pinch of salt and pepper to taste. Add mie and let cook according to what it says on the package.

When ready, serve in a bowl and garnish with thinly sliced spring onions.

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