• rosanna

Reporting from the Isolation Kitchen! A lot of people have asked me what I'm cooking right now whilst in isolation by myself, and I am trying to be creative and not fall into a food rut. I thought it would be useful to blog a few of the things I'm making and this quick and easy aromatic peanut and coconut soup is a winner.


With many people deemed too high risk to venture out the shops right now, and others finding huge queues and trouble getting online deliveries it is always good to remember the forgotten items you might have languishing in your kitchen cupboards. 

This aromatic peanut and coconut soup is a really fast and easy recipe that I made from items already in my own store-cupboard. This simple recipe uses only a few ingredients that you are very likely to have already so it is cheap and perfect for when in isolation. This aromatic soup is filling and tastes a lot fancier and more complicated than it is! The peanut butter is what makes it sing in my opinion, but then I am a nut butter fanatic. 


This recipe serves 2 people but you can scale it up to make a meal for more hungry tums.



Ingredients

1 teaspoon of turmeric

1 teaspoon of chilli powder

1 tablespoon of peanut butter (I use Whole Earth)

1 inch cube of fresh ginger (or you can use powdered) 

1 can of coconut milk

1 stock cube

1 nest of dried noodles  


Optional:

Shredded cooked chicken breast or prawns

Chopped fresh coriander and a squeeze of lime juice to serve 


Directions

  1. Boil a full kettle and dissolve the stock cube in 300ml of the water 

  2. Peel and finely chop the ginger into batons

  3. Add a bit of oil to a deep saucepan and turn on the heat

  4. Once hot enough, add the ginger and gently fry for 60 seconds.

  5. Then add the tumeric and chilli powder and fry for a further 30 seconds or until aromatic 

  6. Pour in the coconut milk and stock and stir in the peanut butter

  7. Gently bring up to the boil but keep it just under simmering point 

  8. Allow the flavours to blend together for 10 minutes or so 

  9. Meanwhile, cook the noodles in the remaining water and once done, divide between 2 bowls

  10. Pour the soup over the top of the noodles and serve 

If you have cooked chicken or prawns, stir them into the soup early on to warm them up. 



This is a really handy soup to have up your sleeve for when you think you’re running low on supplies. You can also stir fry some vegetables like pak choi, onions and red peppers to add some extra bulk and nutrients. If you use a veggie stock cube then this recipe can be completely vegan.  


I did an audit of my store cupboard and there are a few other meals I can make from the contents so will post them too once I’ve made them.


Let me know if you try it!

© Rosanna etc

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