Red curry soup
Line, 6 May 2020
Red curry soup
Noodles, red curry, coconut milk all ingredients that last a long time in your cupboard and all you need to do is add all the leftover vegetables from your fridge, some Like Chicken Bites and you’ve got the best dinner ever.
What you’ll need.
1 pack of Like Chicken Bites
Oil for frying
100g of rice noodles
1 can of coconut milk
1 tbsp red curry paste
3 spring onions, finely chopped (save about 1 handfull to sprinkle on the soup before serving)
Juice of 1 lime
1 clove of garlic – minced
2 cm ginger – grated
To handfulls of vegetables, eggplant, carrot, bell pebers, zucchini, whatever you have – sliced or in cubes.
2 tbsp soy sauce
1/2 handful of peanuts – finely chopped
Coriander and finely sliced chilies for garnish
Cook the rice noodles according to the package, drain them and leave them in cold water until the soup is ready.
Fry the Like Chicken Bites until they brown and get some crispy bits. Add the spring onion, garlic, ginger and your choice of chopped veggies. Fry for a few more minutes. Add the red curry paste, coconut milk and soy sauce.
Let it simmer for about 5 minutes, add the water and let it cook until your vegestables are tender with a little bite.
Put the noodles back in your soup, and while you carefully heat them up again, season with salt and lime juice.
Serve with the spring onion, coriander and peanuts and extra chili if you need it.