Thai Yellow Curry Soup

In Thailand curry soups are served with a bowl of rice and lime wedges, coriander and other bits and bobs. That’s all good but it’s perfectly fine as it is, though the rice does turn it into a full meal. The kids got chicken and rice with soy sauce, that’s not even cooking.

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 of frozen veg, cooked( mushrooms, peas and baby corn are best with this)

In a medium pot over a medium heat fry the curry paste gently in a little oil, add the chili 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.