It has been far too long since my last post....yet again! Oh well, c'est la vie!Llast night friends came to ours and cooked for us. What a treat! They made a simple but delicious noodle salad from Anna Jones's new cookbook 'The Modern Cook’s Year' which brought me to todays recipe. I haven't tried this particular recipe but it looks and sounds heavenly, and I love a dhal so it'll be something for the weekend. Enjoy!
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The temperatues are dropping, the leafs are falling and it's officially soup season! I am a huge fan of asian flavours, and Thai soup is right up my street. It's fine to use a good quality ready made paste, but always adds extra fishsauce, soy sauce, lime leafs and fresh ginger. Lime leafs really gives it that authentic taste of thai, so don't skip it. Get a big bunch as well, they stay fresh forever in the freezer. This recipe is from Olive Magazine. I often add some shredded chicken as well, finished with a big handful of coriander and some freshly squeezed lime juice. Bon Appetit!