And here's a tip - buy your asian herbs & chillis loose in a Market or Emporium if you can. There's no point in buying a big bag of chillis in the supermarket only to use half of them and have the other half grow mouldy in the fridge. For example, I was able to get a bunch of fresh coriander for 0.85c in the Chinese emporium.
- 1-2 Red Chillis
- 1 Potato
- 1 Onion
- 2 Cloves Garlic
- Ginger (Or Galangal, about the size of the tip of your thumb)
- Fresh Bunch of Coriander
Dice the carrots & potato and set aside. Mash the garlic, Deseeded Chilli, Coriander and Ginger (using a mortar) into a paste and set aside. Dry roast some cumin seeds and cinnamon bark - while they are getting fragrant, finely chop the onion. Turn the heat down, add a little oil and sweat the paste to release those badass flavours. After 2-3 minutes turn the heat up a bit & add the onion and fry until translucent. Then add the carrots & potato. Stir for a bit and then add the vegetable stock. Bring to the boil and simmer gently for about 20-25 minutes. Blast in a blender to liquefy the soup and return to the pot. Serve with some shavings of red chilli & sprigs of coriander for garnish.