This is a typical “use whatever you can find in your fridge or pantry” type of soup. I really love this dish because it’s quick, fresh and so easy to make. Use your leftover vegetables or meat from the fridge to avoid wasting the precious food. And, also, use fresh herbs and freshly squeezed lime juice to add a nice kick to your soup.
- 2 tbsp coconut oil
- 300g cooked chicken (shredded)
- 200g king prawn (cooked and peeled)
- 1 bunch of spring onion (finely chopped)
- 2 cloves garlic (sliced)
- 1 small piece of fresh ginger (grated)
- 1 tbsp yellow or red curry paste
- 1 small potato (peeled and diced)
- 180g baby corn (cut into small pieces)
- 150g sugar snap peas
- 1 can coconut milk
- 1 tsp dried chilli flakes
- Salt and ground pepper to taste
- 100g vermicelli rice noodles
- 1 lime (juice and zest)
- 1 bunch of fresh coriander (chopped)
Heat coconut oil in a large pot over medium-high heat, then add in the spring onion and sauté for 5 minutes. Add the garlic, ginger and curry paste, sauté for 2-3 minutes until fragrant. Enjoy the incredible smell. 🙂
Pour in the coconut milk plus extra 1-2 can of water (use the can of the coconut milk), and also add the potato, baby corn and sugar snap peas. Season with chilli flakes, salt and pepper.
Bring to boil, cover with a lid, then simmer on a medium heat until the vegetables are halfway cooked (about 5 minutes).
In the meantime, bring a medium pot of water to a boil, remove the pot from the heat (or you can use a kettle), and place the vermicelli noodles into the hot water. Let the noodles soak until they’re tender, about 5 minutes before you drain it.
Add the chicken and prawns to the soup, simmer for 3-4 minutes, then stir in the noodles.
Season it with the juice and the zest of a lime, and a whole bunch of freshly chopped coriander.
It was easy, wasn’t it? Minimum effort, maximum pleasure. 🙂