My Quick Asian Chicken and Shrimp Soup is a return to quick food after some slightly more involved cooking for my last two recipes, I often wax lyrical about soups and cook more than my fair share. For some strange reason soups are often thought of as ‘second class citizens’ when it comes to cooking and I have no idea why, anything that can be as diverse and tasty as a bowl of simple consomme (despite all its complexity in making) or as big and bold as this chicken and shrimp soup should be celebrated as far as I am concerned. Particularly when loaded with all the wonderfully warming flavours of south east Asia, this bowl is sweet, salty sour and spicy just as dishes from this region tend to be, it may sound odd but they are flavours we have become so familiar with in the west. Take your average Mcdonalds burger if you like and remove heat from the equation and you are left with the sweetness from the ketchup, sourness from the pickles and saltiness from just about every angle and judging by the popularity of their establishments we can’t seem to get enough of it.
In other news we are pretty much all plated and rocking and rolling down on the ‘farm’ so now all we have to do is commence our annual battle with Mother Nature, many people refer to working ‘hand in hand with nature’ which is a crock of… It is pitched battle from April through to October with the undisputed heavy weight champion of the world, Mother Nature constantly depriving us of water, a break in the temperatures and seemingly and endless supply of weeds where we are trying to grow crops. I am hoping this year to keep you guys updated with some of our adventures in growing food in my ‘Hungarian Adventure‘ section, it is a little sparsely populated at the moment, but I am hoping to get another post live in the next 10 days and keep you appraised of our fun and frivolity as we go.