Savoy Cabbage with Coconut and Chilli

I am a total magpie when it comes to recipes, I have folders full of newspaper cutting and scraps of paper with recipes written on them. I love reading and love collecting them. However this leaves the dilemma of who’s recipe I am using or who’s recipe it was before I started tinkering with it. Where possible on my Blog I will aim to credit any recipes to the original writer but in some cases this will not be possible and others have been changed so much they no longer resemble the original.
I also believe that very few recipes are “original” as there are few ingredient combinations that haven’t been done before.

This soup is one I have made for a no of yrs and love the heat of the chillis along with the cooling coconut milk which is so typical of thai style food, and its great to be able to use liven up the image of a cabbage soup.
The original recipe may have been a Denis Cotter of Cafe Paradiso as his name has been scribbled on the edge of the paper on which i wrote this, its either that or i happened to be chatting to someone of that name as I wrote it…who knows!

800ml Veg Stock
1/2 Head of large Head Savoy Cabbage or 1 small one
450 g onions
2tbls olive oil/rapeseed oil
2-3red chillies
4 cloves garlic finely chopped
2 tablespoons of coriander seeds crushed
400 ml coconut milk
Bunch of fresh coriander chopped
Juice of 3 limes
1 inch of root ginger peeled and finely grated
Salt and pepper

Finely chop onions and v finely shred cabbage. Heat oil in a pan and fry onions and cabbage over moderate heat for few mins before adding chilli, garlic,ginger and coriander seeds. Continue cooking for about 5 mins until onion and cabbage are tender but still have a slight bite to them.
Add boiling stock to the veg and simmer for 5 mins and then add the coconut milk, half the fresh coriander and the lime juice and season.
Garnish with remaining coriander before serving

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