What can I do that I really love orient food. I get my inspiration from Thai, Korean, Japanese, Chines and Vietnamese cuisines. They are full of taste, aromas, flavors and textures. They are always following the rule of “4 S”, meaning the balance in saltiness, sweetness, sourness and spiciness. Frankly speaking, it took me a lot of efforts, time and practice to find the balance.

This is type of food which just deeps you in the ocean of feelings! Here it is not used too many spices like in Indian or Moroccan cuisine. Just few ingredients fill the essence of taste, make it unusual and unforgettable.

What you need to cook orient food:

• different type of noodles (thick, thin, fresh, dried, rice, bean, egg etc)
• coconut milk
• ginger (fresh or ground)
• lime leaves (fresh, frozen or dried)
• lemon grass
• palm sugar or sweet Japanese cooking sauce (mizkan honteri mirinfu)
• chili (fresh, frozen, dried, ground, flakes)
• fish sauce
• dried small sardines (optional)
• soy sauce
• sesame oil
• oyster sauce

These are the basic ingredients. With them you can cook many flavorous soups, meals with noodles or rice.

Today I have cooked Lemongrass Soup with Noodles and Veggies. I love smell of lemongrass! It is something that makes me water-mouthing and I can’t stop eating. The same story with coconut milk. That is why these two ingredients I use a lot in my orient food.

For such soups I prefer using Japanese thick fresh noodles (Nakano) as they becomes very silky and soft. The way how you cut veggies for sure influences the taste and look. Remember about the way of eating as well. If you are going to use chopsticks – cut on big slices or pieces, if using a spoon – cut on smaller chunks.

Lemongrass Coconut Soup with Noodles and Veggies

Ingredients:

• 1 l water
• 250 ml coconut milk
• 2 sticks of lemon grass
• 3 lime leaves
• 4-5 tbsp fish sauce
• 4-5 tbsp Japanese cooking sauce Mizkan (use more grated palm sugar to balance the saltiness of fish sauce if you don’t have this sauce)
• 1 tbsp dark soy sauce
• 1 tsp ground ginger
• 1/2 tsp chili flakes
• 1 garlic clove, cut in half
• A pinch of salt
• 1 tsp palm sugar, grated
• 2 tbsp dried small sardines (optional)
• 1 pack thick fresh noodles
• 1/2 zucchini
• 1 carrot
• 150 g green beans
• Spring onion, lime wedges, parsley for serving

Cooking method:

1. Boil the water in a big pot. Crash the lemongrass sticks by hammer, then add to the boiling water with the lime leaves. Simmer for 20-25 minutes. Then pour in the coconut milk, add fish sauce, Japanese cooking sauce, palm sugar, chili, soy sauce, ginger, salt and dried small sardines.
2. Cover by lid, reduce the heat a little, and bring it to a boil. Taste to find 4S balance: it should be salty, sweet, sourly and a little bit spicy.
3. Meanwhile prepare the veggies: cut the zucchini on big chunks, slice the carrot, trim the green beans.
4. Remove the coconut soup from the heat, drain it through a sieve and put it back on medium heat. Add the green beans and let it cook for few minutes, then add the rest of veggies. Cook for 5 minutes and serve hot with spring onions, parsley and lime wedges on a plate alongside.

Bon appetite!