• Nigel Slater's recipe for a hot and sour summer soup

    1 month ago - By The Guardian

    A sprightly, lively, vibrant dish full of piquant eastern flavours Warm 1 tbsp of vegetable oil in a deep saucepan, then add 2 tbsp of red curry paste. Let the curry paste cook for 2-3 minutes, stirring occasionally, then stir in 750ml of vegetable stock until evenly combined, and bring to the boil.
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