Monday, 27 January 2014

Thai Curry Soup with Leftover Rice

A quick trawl through my freezer and I have found a one person portion of rice and half a can of coconut milk.  So, on a chilly, showery day here goes lunch...

Serves 2 as a light lunch

1/2 can coconut milk
1-2 large handfuls cooked rice
1 tsp green or red curry paste
1 low salt chicken or vegetable stock cube
Small handful of frozen peas
1 kaffir lime leaf or lemon/lime juice
Recently boiled water
Fish sauce to taste

Pour the coconut milk into a measuring jug and top up with boiling hot water to 450ml.  Pour into a saucepan and bring to the boil together with the rest of the ingredients apart from the lemon or lime juice.  Simmer for 5 minutes, stirring from time to time to make sure it is not sticking to the bottom.

Add about 1tbsp of fish sauce and lemon or lime juice to taste.

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