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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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This is a simple recipe I made up just a while ago with the few ingredients I had at hand and wanted to use up. It will serve 2-3 as a soup and makes a good meal for 1 person. Preparation and cooking times don't include cooking the rice. Ingredients:
1 large carrot, cut into matchsticks |
6 -8 spring onions, sliced, white and green parts separated (scallions) |
100 g about 1/2 cup firm tofu, cut into small cubes (you could substitute with an equal quantity of cooked pulses) |
1/2 cup cooked brown rice (you can adjust this according to your preferences or even substitute noodles or other grains) |
1 tablespoon oil |
1 cup water (broth, again you adjust for your desired consistency) or 1 cup vegetable stock (broth, again you adjust for your desired consistency) |
1 -2 tablespoon thai red curry paste (or to taste) |
1 tablespoon soy sauce (or to taste) |
1 teaspoon sweet chili sauce (or to taste) (optional) |
salt |
pepper |
Directions:
1. Heat the oil in a saucepan and stir-fry the carrots and spring onion whites for 1 minute. Add the tofu and stir-fry till the vegetables are tender-crisp.
2. Add the rice, soy sauce and curry paste, mix well and cook for about 1/2 a minute.
3. Add the stock, bring to boil and simmer for 5 minutes
4. Remove from heat and add the spring onion greens. Season to taste with salt, pepper and chilli sauce. Serve immediately.
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