Monday, 27 January 2014
Thai Curry Soup with Leftover Rice
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 1tsp of fish sauce and lemon or lime juice to taste.
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