Richard Corrigan cooks up a nutritious Asian broth!
- 2 cloves of garlic (chopped)
- 3-4 shallots (chopped)
- 3 navan potatoes (washed peeled and cubed)
- 1 cm ginger (grated)
- 0.5 thai chilli (de-seeded and finely chopped)
- 1teaspoon fish sauce
- 1 tin of coconut milk
- bunch of basil (torn)
- 500 g clams (washed)
- 2 scallions (sliced at an angle)
- 1 piece of lemon grass
- 1 bunch of pak choi
- rapeseed oil
- salt and freshly ground black pepper
- 100-200ml water
- In a large, heavy based pan heat a little rapeseed oil.
- Add the chopped garlic and shallots, reduce the heat to avoid browning, add the potatoes and cover with water and put on the lid. This will speed up the cooking time.
- Allow cook for 5-7 minutes and then add half a tin of coconut milk and a little salt for seasoning. Replace the lid and bring to simmering. Do not boil rapidly as the potatoes tend to break up - this is not what you are looking for.
- Check the potatoes; when they are very nearly cooked add the ginger, fish sauce, basil and the clams. Bring the pot back to simmer and cook for a further three minutes.
- Finally check seasoning and then add the spring onion, lemon grass and pak choi.
- To Serve:
- Serve in a large family style dish where everyone can get plenty of clams and fresh vegetables.
More by Richard Corrigan:
- Butter Poached Smoked Haddock with a German Potato Salad
- Roasted Corn on the Cob
- Rump Burger with Foccacia Bread and Chunky Chips