This one goes out to my Heidelberg-Family, dear friends I made during the last couple of month, best company in the kitchen and precious conversation partners.
No matter how packed the days, how stressful the exam period… there was always this moment during the day where we all found ourselves sitting at the huge dining table in the shared living room. Time to share stories of the day, thoughts, problems, ideas… I appreciated this open atmosphere a lot and already miss it so much. In contrast to the time I spent in the Netherlands, where I usually prepared dishes only for myself, I really enjoyed the company and shared dinners. Eating actually gains one dimension of quality when food is shared. Simple as that. It is not about a super fancy recipe, not about time-consuming preparation of the food or exquisite flavor combinations – the focus is on the social aspect. Sharing thoughts and good food – essential for a healthy existence.
When I went back to Heidelberg last month, we celebrated our reunion with this wonderful warming thai soup. Perfect combination of fresh vegetables, leafy greens, satiating tofu and immune boosting spices. This recipe is a great option for cold autumn evenings.
Warming Thai Soup
3 tbsp coconut oil
300 g pak choi
1,5 liter boiling broth
1 can coconut milk
400 g silken tofu
400 g udon noodles
1 inch ginger, cut in small pieces
mild and spicy curry powder, garam masala, smoked paprika powder, 1 tsp each
Melt coconut oil at medium heat in a Wok. Peel and slice onions and shallot and add to the pan together with all the spices. Add the coconut milk and broth and let simmer for a while. Wash pak choi and mushrooms and cut into pieces. Add vegetables as well as udon noodles and cubed silken tofu to the Wok and cook for 3-5 more minutes. Serve in a bowl, topped with sprouts and with a smile.
P.S. I need to confess, eating with chopsticks looks impressive when done properly – however, at one point I had to rely on my good old spoon…