Every now and then, I like to develop a recipe and more often than not, it's for soup. We eat a lot of soup in our house, so I am always looking to develop new recipes that can be made from mainly store cupboard ingredients.
This soup is quite spicy, lending heavily on Thai flavours. If you want a less spicy version, stick to the same ingredients below, but simply use one rather than two pots of Thai Red Curry Paste.
1-2 tbsp olive oil
2 medium onions finely chopped
3 celery stalks finely chopped
2 x 50g pots fo Thai Red Curry (I use Blue Dragon and it is suitable for vegans)
3 x 400g tins of whole plum tomatoes
2 x small red peppers finely chopped
50g of creamed coconut (half a pack)
750ml boiling water
75g of basmati rice
A handful of chopped coriander
1 - Add the olive oil to a large pot and place on a moderate heat.
2 - Add the chopped onions and celery and allow them to sweat down for 15 minutes until soft (not brown). Stir occasionally and add a little hot water if the ingredients start to stick and brown.
3 - Add the Thai Red Curry paste with a little of the hot water and stir thoroughly.
4 - Meanwhile, blend two tins of the tomatoes to a pulp and add to the pot. Pulse blend the third tin so that some chunks remain and add to the pot with the red peppers.
5 - Chop up the creamed coconut and add to a measuring jug with the 750ml of boiling water. Stir until the creamed coconut chunks have dissolved into a cream.
6 - Add the coconut cream and rice to the pot. Bring to the boil, then turn down to simmer.
7 - Simmer for 20 minutes or until the rice has cooked. Stir occasionally to ensure the rice isn't sticking.
8 - Add coriander, season to taste and serve.
If you prefer a thinner soup, simply add more boiling water until you get to your preferred consistency.