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Thai cream of tuna soup

  • 250ml canned coconut milk
  • 400ml chicken or fish stock
  • 3 tbsp dried onions
  • 2 tsp Thai green curry paste
  • 200g can tuna
  • 100g frozen peas
  • Combine 250ml canned coconut milk with 400ml chicken or fish stock, made with stock cubes, 3 tbsp dried onions and about 2 tsp Thai green curry paste. Heat in a pan until boiling, then simmer for 4 minutes.
  • Add a drained and flaked 200g can tuna and 100g frozen peas. Season lightly. Return to the boil and simmer for 1 minute.