This recipe first came about a few weeks back when I was trying to use up things in the freezer. A bag of cooked chickpeas, half a batch of satay marinade and some chicken stock. Here I have made sure it works without chicken stock but you can use it if you like. You can also use any protein and any vegetables, though I really loved cabbage in it. I have served this with soba noodles and rice noodles and this week we ate it with the leftover sesame rice from the miso brussel sprout bowl.
This recipe uses half a batch of satay marinade but I will make a note below on how to just incorporate the satay ingredients into the soup. It makes a great marinade to meat, tofu and vegetables , so great to have in the freezer if you do make the full batch!
1 onion, finely chopped
1 T fresh grated ginger
2-3 cloves garlic
half a batch of satay marinade - below
6 cups water
200ml coconut milk
1 T soy or tamari
1 T tamarind paste
2 T white miso
5 coriander roots if you have them - bashed
lime juice to finish
1-2 tins of chickpeas - drained and rinsed or any protein you like
1/4 white cabbage, chopped
1 broccoli or bok choy or greens - cauliflower is also great, you can use any vegetables
Noodles or rice - I have also cooked kumara or potato in the soup too and flagged the noodles
Heat some oil in a large pan and add in the onion, ginger and garlic and cook until soft. Add in the satay marinade, water, coconut milk, soy, tamarind paste and coriander roots if using and bring to the simmer. Loosen the miso with some of the soup (this helps it incorporate it) and add it in. Simmer for about 15-20 minutes.
Meanwhile cook some noodles or rice. When ready to serve add in the vegetables and chickpeas and cook for a further 5 minutes or so. Season to taste and squeeze in the lime juice.
Serve with chopped coriander and chilli sauce if you like - I definitely recommend a bit of chilli
If you don’t want to make the satay marinade first or don’t have it on hand then toast off half the amount the spices below and grind. Add them in after the onion is cooked. Use a full tin of coconut milk in the soup instead of half and then add 1 T maple, salt and chilli powder to taste as well as the chopped peanuts.
2 tsp coriander seeds
2 tsp cumin seeds
2 tsp fennel seeds
1 tsp black peppercorns
3 tsp turmeric
2 T maple syrup
400ml coconut milk or use 200ml coconut cream and 200ml water
1 tsp salt
1/4-1/2 tsp chilli powder or to taste
1 cup chopped roasted peanuts
Toast the coriander, cumin, fennel and black pepper on a medium heat until fragrant. Grind until fine. Add into a pot with the remaining ingredients and bring to a simmer. Check seasoning. Cool. Freezes well.