The beef stirfry was terrific last night. I didn’t have a packet of Japanese curry mix so I winged-it with some curry that I had in the house and served over top of brown rice noodles. Yumm…

We’ve been pretty good this week at finishing-up food this week (see leftover chicken and beef recipes) but I still have some chicken stock and cooked rice languishing in the fridge. Tonight we’ll use it up in:

1 quart chicken stock, recipe follows
1 stalk lemon grass, white part only, cracked open with the flat side of a knife
3 kaffir lime leaves, fresh or dried, hand torn
1 (3-inch) piece fresh ginger, peeled and thinly sliced
2 small Thai chilies, halved lengthwise
2 garlic cloves, crushed
1 (13-ounce) can unsweetened coconut milk
2 tablespoons Thai fish sauce (nam pla)
1 1/2 teaspoons sugar
1 (8-ounce) can straw mushrooms, rinsed
4 limes, juiced
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground pepper
1/4 cup chopped fresh cilantro leaves
Bring the stock to the boil over medium heat in a soup pot. Add the lemon grass, kaffir lime leaves, ginger, chilies, and garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth.

Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, and chicken. Simmer for 5 minutes to heat the chicken through; season with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with cilantro. Be careful to avoid chewing the lemongrass, ginger, or lime leaves.

My food waste sins of the week though are; a few grisini that had gone stale (should have made them into crumbs but composted them instead), two oranges that were past their prime and 1/2 a litre of soy milk that I took to school and didn’t drink (oops).