2 litres water
Vegetables as available and to taste e.g. potato, carrot, spinach, leek, onion, peas, swede/rutabaga, mushrooms, green beans, sweet corn
(I personally add them all)
6 medium sized garlic cloves, crushed
3 x vegetable stock cubes
3 x chicken stock cubes
1 heaped tea spoon of coriander leaf
Thai green curry paste
Shrimps (1 medium handful per person)
Add water to pot and heat slowly. disolving stock cubes.
Add vegetables and allow to simmer.
Add corriander and garlic.
Add shrimp paste, thai green curry pase and pepper to taste.
Can be either served immediatly or allowed to cool and reheated later. Add shrimps to soup immediatly prior to serving, reheating soup and shrimps in microwave as required.