Red Curry Broth

This is a simple recipe I made up just a while ago with the few ingredients I had at hand and wanted to use up. It will serve 2-3 as a soup and makes a good meal for 1 person. Preparation and cooking times don't include cooking the rice.

• Ready In: 25 mins
• Serves: 1-3

Ingredients

• 1  large carrot, cut into matchsticks
• 6 -8  spring onions, sliced, white and green parts separated (scallions)
• 100  g  about 1/2 cup firm tofu, cut into small cubes (you could substitute with an equal quantity of cooked pulses)
• 1⁄2 cup cooked brown rice (you can adjust this according to your preferences or even substitute noodles or other grains)
• 1  tablespoon  oil
• 1  cup water (broth, again you adjust for your desired consistency) or 1  cup  vegetable stock (broth, again you adjust for your desired consistency)
• 1 -2  tablespoon Thai red curry paste (or to taste)
• 1  tablespoon soy sauce (or to taste)
• 1  teaspoon  sweet chili sauce (or to taste) (optional)
•  salt
•  pepper

Directions

1. Heat the oil in a saucepan and stir-fry the carrots and spring onion whites for 1 minute. Add the tofu and stir-fry till the vegetables are tender-crisp.
2. Add the rice, soy sauce and curry paste, mix well and cook for about 1/2 a minute.
3. Add the stock, bring to boil and simmer for 5 minutes
4. Remove from heat and add the spring onion greens. Season to taste with salt, pepper and chilli sauce. Serve immediately.