You’re probably not going to believe me. But I swear I’m telling the truth. I’ve just done my shopping list for the week.
And I only need 7 ingredients.
Yep really. 7. That’s all. Well for dinner for the next 5 nights at least. Oh, and it includes 1 healthy dessert as well.
Best of all, I’m getting them all from my local mini-supermarket.
Why am I telling you this?
Because the Soupstones Dinner Challenge starts this week!
And I’m following along.
I’m really looking forward to it!
Especially the part where I walk into the kitchen at dinner time, look at my dinner challenge meal plan and just cook what’s on the list.
No having to ‘think’.
Bring it on!
Want to join me?
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Green Lime & Fish Soup
One of the things I adore about this soup is the intense lime-ness from letting the whole limes simmer in the soup and release all their zingy juices. Perfect for when you have limes that are a bit on the hard side. My Irishman thought the lime was a bit too much though so if you think you’d prefer a less instense soup, go for 1 lime rather than 2.
enough for: 2
takes 15 minutes
2 tablespoons Thai green curry paste
1 can coconut milk (400mL / 14oz)
1 bunch broccolini or broccoli, chopped
1-2 limes, halved
450g (1lb) white fish fillets, chopped
1. Bring the curry paste, coconut milk, brocccolini, limes and 1/2cup water to a simmer in a medium saucepan.
2. Simmer for 3 minutes then add fish and cook until fish is just cooked through – about another 3 minutes.
3. Carefully remove the limes, squeeze the lime juice into the soup and serve hot.
hot! – add a few chopped fresh chillies or use more curry paste.
tiny-person friendly – make the soup without the curry paste. Serve up for your child then add the curry paste and heat through before serving the adults.
more fragrant / herby – add a handful kaffir lime leaves to simmer or serve with a handful fresh basil or mint leaves.
no thai curry paste – replace with 2-6 chopped large green chillies for a more simple soup.
no coconut milk – replace with a fish stock for a less creamy soup.
more veg – add peas, snow peas, chopped red or green peppers (capsicum), chopped carrots or finely chopped cauliflower.
carb-lovers – toss in some rice noodles cooked according to the packet just before serving.
vegetarian / vegan – replace fish with chopped tofu, a heap of extra veggies or some cooked egg noodles. Make sure your curry paste doesn’t have any shrimp paste or fish sauce.
different protein – replace fish with chopped chicken thigh fillets, green peeled prawns (shrimp) or thinly sliced beef.
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