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