I have been feeling poorly this week and truly all I wanted was comfort food. However, I am being good and sensible and thinking of a slightly healthier alternative.
Imagine chicken soup, add a bit of heat and I reckon this is just as nice. What is it about illness that makes you want soup, am I the only one? My mum makes a lemon and rice soup, when I was growing up it was one of the things I enjoyed the most. It was always my fav, comforting and zingy. I had it in the back of my mind it when I bunged this together.
A lovely lady at school Viv whose daughter in law is Thai was telling me about rice soup and it became an obsession – like a cooking ear worm!!! It needed to be made! And what better excuse then for medicinal purposes. As with my other Thai soup just adjust the flavours and amounts as you wish.
150g long grain rice
1 veggie stock cube
1 Lime juiced
1 tablespoon fish sauce
A splash of soy sauce
2 tablespoon red Thai curry paste
1 can of coconut milk
1 can water
Sugar snap beans
Chopped red chilli
1 teaspoon chopped ginger
Toasted coconut flakes
Cook the rice as per instructions.
Once add all the liquid ingredients, water, coconut milk, lime, fish sauce, soy sauce, Thai curry paste and stock cube.
Leave to simmer for 8 mins or so with a lid on.
Then ladle in to a bowl and place all your other ingredients on top