Whether it’s homemade or takeaway, here’s a great way to turn leftover curry into a delicious meal for three, without feeling like you are eating the same meal twice. You might even find yourself cooking a little extra curry just so you can make this soup the next day, and this is definitely a good move.
Serves 3
+ gluten free (option)
+ vegetarian (option)
+ vegan (option)
+ quick fix
Ingredients
Can coconut milk
Curry (Any curry with Beef, Pork, Chicken, Fish,
Vegetables (Spinach, Coral lettuce, Bok choy, Pak choy,
Snow peas, Capsicum, Carrot, Spring onion, Bean sprouts,
Steamed broccoli, Pumpkin, Sweet potato and/or Beans,
Fresh herbs (Mint, Vietnamese mint, Coriander, Basil, Thai basil, Parsley)
Garnish (Coconut flakes, Fried shallots, Chilli flakes, Fried garlic,
Saltiness (Fish sauce, Soy sauce, Tamari, Stock concentrate,
Salt flakes, Flavour bomb salt)
Method
This recipe can be found on page 180 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...
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