Chicken rice coconut curry soup: almost quicker to make than to pronounce.

This fast and yummy microwave soup (no, it's not an oxymoron) came about somewhat by accident because I wanted something quick and tasty for lunch, and something that wouldn't require me to spend much time at the stove.

I had leftover rice from last nights dinner. I had made too much. I always make too much. Even my husband's lunch burrito for the next day still left me with left over rice. The children had vegetarian corn dogs for lunch and I couldn't really think of how to add rice to those. I already was pushing the envelope there with the broccoli.

My first thought was to just add some broth to it. Well, maybe I could also add some veggies. Then I would have a soup.

I used a microwave rice steamer. Any type of microwave cookpot will do. I put in some mixed frozen veggies (california mix: broccoli, carrots and cauliflower), and added water. Then I added some chicken base. (you can of course also use stock cubes or chicken stock or whatever you have on hand). I gave it about four minutes due to the frozen veggies. Then I, on impulse and because I felt like experimenting, I added some shredded frozen coconut that I had in the freezer for smoothies, and some yellow Thai currypaste that I have in the fridge for well.. curry. I gave it another two minutes in the microwave then spooned in some rice from the fridge, 30 more seconds and YUMMY! Much better than what I was expecting.