Lai, Carrot& Bean Soup
It’s lai /Brassica juncea again in this post. And spring onions. Both showing up in abundance at this time of the year. Calls for a celebration! Although lai is grown during the summer, its appearance is nowhere near its winter avatar. It makes sense to grow them during the season that Mother Nature has ordained for them. I remember my mother often mentioning about how delicious vegetables are during the season of the dew….
Usually lunch is a me-only affair so I often team up most of the vegetables I have in stock and make a soup or a simple curry. With soup, I pour it on a bowl of boiled and drained noodles, and voila, lunch is ready! And what I like about this kind of soup is that the recipe can very well start with “a handful of this and a handful of that”.:)
2 carrots, cut diagonally
8-10 tender French beans, string them and cut like the carrots
About 150 grams tender lai (washed and kept whole)
1 onion, diced
600 ml hot chicken stock
1/3 cup of shredded chicken
2 tsp soya sauce
2 cloves of garlic, chopped fine
A quarter tsp finely chopped ginger
A quarter tsp freshly ground pepper
1 tsp vegetable oil
For the garnish:
1 spring onion, cut diagonally (use from the lower portion)
1 green chilli, cut in the same way, seeds intact
A few pieces of thinly sliced ginger
Heat the oil in a pan. Add the onions and fry till translucent.
Add the ginger and the garlic. Throw in the carrots and the beans. Cook for a few minutes.
Now add the leaves and the hot stock. Put in the shredded chicken.
Add the soya sauce. Season with salt and pepper.
Cook till the vegetables are tender but not mushy. This will take about 12-15 minutes.
Remove from the flame and serve in individual bowls.
Garnish with the chopped spring onions, ginger juliennes, and chilli.
This recipe serves 4.