A warming, flavourful, one-dish-dinner Malaysian soup.
For a heartier dinner, stir in leftover cooked chicken, pork, fish or other seafood.
1 can (14 oz/398 ml) coconut milk
2 kaffir lime leaves
1 tbsp tomato paste
1 carrot, thinly sliced
soy sauce, to taste
1 green onion, thinly sliced
2 cups thinly sliced Chinese greens (bok choy, Chinese cabbage or Chinese broccoli)
- Combine Bouillon, coconut milk and kaffir lime leaves in Multipurpose Pot - 8 cup. Bring to a boil, reduce temperature to medium and simmer for 5 minutes.
- Combine Curry and tomato paste in a small mixing bowl. Add to soup along with carrots. Simmer for 3 minutes.
- Season to taste with soy sauce. Discard kaffir lime leaves.
- Stir in onion and Chinese greens and serve immediately.