Have been knocked out with a cold for most of the weekend, so planned a healing dinner of laksa-style soup.
This is my go-to dinner when I get the lurgy as it’s easy to eat and packed with garlic, ginger, chilli and fresh herbs which can only be good for you 🙂
This time (inspired by a Jamie’s 15-minute dinner episode) I added grated butternut squash to bulk it out, and heavily garnished with fresh coriander and Thai basil which were lurking in the back of the fridge. No piccies as I could barely keep myself focussed for the half hour it took to make, but will be doing again and will write up the recipe soon!
Here’s what went into it……
In a big pot, 1.5 pints boiling water from the kettle and add 1 chicken stock cube and 2 tablespoons Thai curry paste, a tablespoon each of sesame oil, fish sauce and nut butter. (I used macadamia paste)
Stir to dissolve everything and bring it back to the boil and chuck in half a butternut squash (grated in the food processer), 4 sliced spring onions, finely shopped stems from a small packet of coriander (reserve the leaves for later) and a whole can of coconut milk. I got this back to a boil before adding 2 chicken thighs, cut into bite sized pieces, and simmered for about 20mins until the chicken was cooked.
Before serving, add the juice of 2 limes and scatter over the chopped coriander leave – because you’re worth it. x