Rumour has it that January is a nasty month with lots of downers and coughs and colds after everybody stops the party mayhem of Christmas. Today I felt nasty and chesty on my way back from work but also like I could eat a horse. The last thing I felt like doing was cooking but the last thing I felt like eating was junk or anything ready made. I wanted something hot, something warm and reassuring like a chunky spicy soup but without the effort. The kids had to be fed too and they don’t like spicy food yet, I’m assuming they will when their taste buds have been eroded by me and my love of curry.
I detoured to the supermarket on my way home and bought a roasted chicken from the deli counter. These are great for laziness and are real food (please lets not go ethical on a rainy Tuesday) and will feed at least four people with left-overs for the next days sandwiches. I had curry paste in the fridge and a sack of Basmati rice from the Asian supermarket, the rest I would wing with frozen veggies.
Thai Yellow Curry Soup
1 heaped tblsp Thai yellow curry paste (go as hot as you dare)
2 tblsp sweet chilli sauce (the kind for dipping, also from Asian shops)
1 tblsp soy sauce
1 can coconut milk
500ml chicken stock (from a cube is fine but by all means use home-made)
A good handful of cooked chicken
1 portion frozen veg, cooked( I used a mixed bag of corn, carrots and broccoli)
- In a medium pot over a medium heat fry the curry paste gently in a little oil, add the chilli sauce and soy sauce and stir to combine.
- Pour in the can of coconut milk and the stock and bring to a simmer.
- Add the vegetables and chicken and heat through
- Serve in a large bowl sprinkled with Thai fish sauce, coriander and a squeeze of lime juice.
If you don’t eat meat make this with potato or sweet potato as well as the other veg and use vegetable stock instead.