gourmet babble

• 1 cup leftover Thai red curry broth (reserved from straining the noodles when preparing Pad Ka Prow)
• 1 green onion, sliced
• 2 cloves roasted garlic, mashed
• 1 tsp (or to taste) Sunny Singapore salt-free seasoning
• 1/8 tsp (or to taste) ancho pepper, ground (optional)
• 1/8 tsp (or to taste) chipotle pepper, ground (optional)
• other spices and/or hot sauces to taste (optional)

Put all ingredients in a pot and heat to below boiling, stirring frequently. Let cook for a few minutes, remove from heat, and eat.

Serves one.

Notes: This was an impulse soup for breakfast yesterday, since the yogurt wasn't enough and I also needed to clear some leftovers from the fridge. I had become entranced with the idea of trying the Sunny Singapore seasoning with the Thai red curry as a base, so I decided to give it a whirl.