Thai Red Curry Soup

 

2 tablespoons oil 

3 garlic cloves (chopped) 

1 tablespoon fresh ginger (grated) 

3 tablespoons Thai red curry paste 

4 cups chicken broth (950 ml) 

1 cup water (235 ml) 

2 tablespoons soy sauce

2/3 cup coconut milk (160 ml) 

170g rice vermicelli noodles OR vermicelli pasta or ravioli

broccoli florets, thinly sliced carrot

lime wedges, sliced

In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. 

Add the chicken broth, water, soy sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water). 

Cook pasta/rice noodles according to packet instructions.

In your serving bowl, add broccoli and carrot and cooked pasta.

Pour the boiling soup over the veggies and noodles. Add a squeeze of lime juice and some chopped parsley or coriander and serve. 

Spinach and Ricotta Lasagne

 

125g fresh lasagna sheets

1.5 cups marinara sauce 

100g frozen spinach 

320gm ricotta cheese 

70g freshly grated parmesan cheese

125g shredded mozzarella cheese 

Thaw the frozen spinach,. drain in a colander and squeeze out all of the excess liquid. In a large bowl, add the spinach, ricotta, and ¾ of the  parmesan cheese. Season well with salt and black pepper and mix until well combined. Preheat oven to 200°C/400°F. If using dry lasagne sheets, boil noodles as per the package instructions 

In a large baking dish, add half cup of the marinara sauce to the bottom then place a layer of lasagna noodles over the top. Pour over another half cup of the marinara sauce then top with spinach ricotta mixture. Gently spread it out evenly, then sprinkle with a layer of the mozzarella cheese. Add another layer of lasagna noodles, then repeat the previous step. Top with the final layer of lasagna noodles and marinara sauce. Add the remaining mozzarella cheese and sprinkle over the remaining parmesan cheese Bake in moderate oven for 20-25 minutes until the cheese is all melted and you have those crispy golden edges. Allow it to cool for 10 minutes.