Tuesday, 8 January 2013

Thai Red Curry Soup

Back in November I made Pad Prig King (to accompany some Thai fish cakes.  I bought some red curry paste for the recipe but it only required a tablespoon.  The small pot of paste claimed to be enough for ten to twelve servings of curry. It also had a short shelf life once opened, so I needed to use it up fast. We had a good curry a few days later*, but that still left me with over half a tub.

One of my favourite tricks for the use and storage of leftovers is to turn them into soup and freeze them.  That is exactly what I did but not before seeking the advice of The Soup Witch**.  I was unsure about what to use as the base for the soup.  I didn't want to use traditional stocks as they are all very western in flavour.  Jo suggested using tins of tomatoes and coconut milk and that is exactly what I did.

After defrosting the soup for tonight, I added sliced peppers, carrots, spring onions, a handful of corriander and some rice noodles to make a meal out of a snack.  I'm not actually a fan of soup as a main meal.  To me it's a starter or lunch dish but the flavours of this rich, sweet and hot soup made all the difference.  There is still a portion left in the freezer.  I think that it will be receiving just a little bit more chilli and possibly some prawns.  I'll let you know.

*missing blog post.
** Jo from Thistlemist Farm

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