I absolutely love Thai food! This soup is really really easy to make and I love the colours of the vegetables – really vibrant and fresh. I always crave this kind of food in the Spring when the weather isn’t quite warm enough for salads but when you want something a little lighter than the carbs and stodgy foods of winter.
- 1-2 zucchini (courgette)
- Organic extra-virgin coconut oil
- Half a pack of organic firm tofu (I tend to use either ‘Cauldron’ or ‘Dragonfly’, both available in the UK but there are lots of other brands)
- Soy sauce, ideally low-sodium
- 1 inch chopped fresh ginger
- 1 clove of garlic, finely chopped
- Large dessert-spoon of Green Thai curry paste (check that it’s vegan – lots of them contain fish)
- 1 can coconut milk – I used the low-fat version but you can use full-fat if you prefer a creamier taste and texture
- 1/2 cup frozen peas
- 1/2 cup frozen broad beans
- Handful of fresh coriander (optional)
- Using a spiralizer; make noodles from the zucchini
- Remove any excess water and then slice the tofu into fairly thin slices
- Pop a spoonful of the coconut oil into a wok or non-stick pan – warm it through until it melts
- Add the ginger and garlic
- Place the slices of tofu into the pan, drizzle some soy sauce over them and cook for a few minutes each side until browned before removing from the wok
- Add some more coconut oil to the wok and warm through until it melts
- Add the Green Thai curry paste and then stir-fry the zucchini noodles for a couple of minutes
- Add the coconut milk and warm through with the peas and broad beans just long enough to ensure all the ingredients are hot (but not too long or the noodles will lose their delicious fresh crispiness)
- Serve in a bowl with the tofu and a handful of fresh coriander
I just wanted to write a post about how much I love this restaurant! The old Demuths in Bath recently changed to Acorn and it’s as good (and dare I say, possibly even better) as it ever was.
I LOVE eating out with my husband, my friends and my family, (and occasionally by myself) but as a vegan there are only so many mushroom risottos and salad and chip combos that you can take plus I always resent paying restaurant prices for something that I feel I could have made for myself at home. That certainly does NOT apply at this place. Every single course I have eaten here has been consistently amazing and in my humble opinion this is one of the best vegetarian/vegan restaurants in the UK. What I also love about it is the location and atmosphere. Slap-bang in the middle of beautiful Georgian Bath and down a little cobbled street near the Abbey; restaurant locations don’t get much better than this! Plus once you step inside it’s really nice and feels special without feeling stuffy plus the service is friendly, helpful and efficient without being “too much”.
The menu is seasonal and therefore changes fairly regularly and although it’s quite short this place proves very much that it’s all about the quality, not the quantity.
And no, I’m not on commission!
Carrot and cashew pâté
with spelt toast, seasonal leaves and herbs, ginger gastrique and tamari cashews
Smoked field mushroom
glazed in rich mushroom demi-glace, with baby baked potatoes in a mustard and chervil sauce, salt baked celeriac purée and market greens
Fresh summer peas
with potato ballotine, spring vegetables, pea and mint pate pickled cabbage and ago blanco sauce
Salted chocolate tart
with raspberry sorbet and crushed pistachios
with fennel coconut sorbet and rice and sesame crisp
If you want to see for yourself just how great this place is then the website is: www.acornvegetariankitchen.co.uk