About this recipe:A few storecupboard ingredients - canned coconut milk, canned tuna and frozen peas - combine with a few other flavours to create a quick and easy rich Thai soup. It is best served with a chunk of bread.
250ml canned coconut milk
400ml chicken or fish stock
3 tbsp dried onions
2 tsp Thai green curry paste
200g can tuna
100g frozen peas
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Cook:5min › Ready in:10min
Combine 250ml canned coconut milk with 400ml chicken or fish stock, made with stock cubes, 3 tbsp dried onions and about 2 tsp Thai green curry paste. Heat in a pan until boiling, then simmer for 4 minutes.
Add a drained and flaked 200g can tuna and 100g frozen peas. Season lightly. Return to the boil and simmer for 1 minute.
Thai curry pastes can vary in strength, so go easy when you're adding it, as it can be quite fiery. Try adding just 1 tsp first, then add more to taste.