At last - a use for that leftover meat from the Sunday roast that doesn't involve just sticking it into a sandwich for your lunch on Monday.
On this occasion I have made a basic 'make it up as you go' soup from a mix of my fridge and cupboard stand-bys. Served up with some Tesco Premium range Thai Fishcakes bought when on offer from my local supermarket (boy are they good!), and a hot chilli sauce, I have a meal for 3 ready with a minimum of fuss - and washing up!
The amounts of lime juice and zest, red chilli, and fish sauce were purely based on my taste preferences - they are not written in stone so do adjust to your palate. For myself, the pure exciting taste of the combined flavours of the coconut, salty fish sauce, and zesty lime, together with the heat from the fresh chilli, and the subtle but so essential lemon grass are a winning combination, and are so appetizing and satisfying.
To make a hearty meal from the soup just cook a layer (or 2) of your favourite Thai noodles, and stir in to the soup. Add extra vegetables instead of chicken - savoy cabbage, oyster mushrooms, sweetcorn - with vegetable stock for a vegetarian option. Whatever you fancy, stick it in.Serves 3
|Thai Chicken Soup|
Cost per Individual Serving £0.64
Large handful leftover Roast Chicken Breast and Leg meat
2 Sticks Lemon Grass, peeled and sliced as thin as possible £0.68
400ml Tin Coconut Milk £0.55
450ml Chicken Stock, made from Knorr Chicken Stock Gel sachet £0.25 (or any other chicken stock)
1 Red Chilli, deseeded and chopped £0.13
Zest and Juice of 1 Lime £0.30
1 Tbsp Fish Sauce (or to taste)
1. Pour stock and coconut milk into pan on hob and heat on medium until begins to simmer
2. Add the rest of you ingredients. Stir in and bring back to simmer; cook for 10 - 12 min; Serve up !