This is a spicy hot soup, rich and lemony with the taste of fresh green pepper corns. A Thai supermarket should be able to do the fresh green pepper corns, which will freeze just fine although they lose some of their bright green colour and crunchy texture.
- 1 red pepper, finely diced
- 2 tbsp coriander, finely chopped
- ½ red chilli, finely diced
- ½ carrot, finely diced
- 3 spring onion greens, finely chopped
- 1 litre good vegetable stock
- 125ml white wine
- 4 tbsp light soy sauce
- 1/2 large red chilli, chopped finely
- 1 strand fresh pepper (1 tsp corns)
- 1 kaffir lime leaf, torn in shreds
- 1 lemon grass stalk, bashed and knotted
- 3 spring onion whites, chopped lengthways into matchsticks
- 1 clove garlic, chopped
To prepare the lemon grass, hold the thin end and give it a series of damn good whacks on the kitchen worktop: it should mush the bulbous end and generally make a mess of things, although lemon grass is so fibrous it'll hold together. Now just twist it into a knot and pop it in the soup: the bashing releases all the oils in the grass.
Mix garnish ingredients together and then divide between four soup bowls. Heat the soup ingredients together in a pan for 5-10 minutes, stirring occasionally. Remove lemon grass and pour into bowls. Serve immediately.