I am approaching the end of my November soup challenge. I did use previously posted soup recipes as part of the thirty days, but I will admit I have enjoyed creating mess in my kitchen and having soup at the end of it. Yesterday I used pasta, and today I’m using rice. Lemon is bloody lovely in savoury dishes, and this mishmash is inspired by asian cuisine, and I cannot wait to shove it in me gob.
Shit you’ll need:
- 2cups of rice, doesn’t matter if it’s long grain or basmati, use whatever you have available.
- 4tblspns of concentrated lemon juice.
- 2tsp dried flaked chilli.
- 1tsp salt.
- 1tsp ground ginger.
- 1tsp garlic.
- 1tsp cracked black pepper.
- A chopped onion.
- 2tblspns olive oil.
- 1ltr vegetable stock.
- 1 can of coconut milk (400g).
If you have fresh lemons, you could grate and add the zest into the mix, but I don’t so I’m using concentrated stuff.
Add everything to your slow cooker aside from the coconut milk. Allow it to cook through until the rice is softened, it will take a couple of hours most likely on auto. Add the coconut milk, and allow to heat through for another half an hour. If you want a spicier soup, increase the amount of chilli you use, or add some other hot stuff of your choosing. It’ll produce a beautifully aromatic and spicy filling soup.