Here's what you'll need for two portions:
* 1 tub of Vini & Bal's Shahi sauce. This one is quite creamy and mild, so great for curry wimps.
* tin of coconut cream. Because you can never have too much cream going on.
* soy sauce* a lime. I'll be honest, I found my lime at the bottom of the fridge underneath something squishy and unidentifiable. The lime wasn't looking too hot. If I'm struck down with a dodgy tummy later, it'll definitely be the lime's fault.
Empty the Shahi sauce into a pan and heat. Add some water. Yes, "some". How much you add depends on how thick you like your soup to be. Now, you could leave it at that at this point - the sauce, heated up with a bit of water to thin it makes a perfectly delicious soup as it is. However, as we're aiming for deception here, I chose to add a few ingredients, as everybody knows that something totally counts as home cooked if you've added at least 2 ingredients yourself. Granted, this is on the same dodgy ground as "it's not infidelity if it happens in a different county", but you're going to have to get on board with me here.
Squeeze in the lime to taste. It's not complicated: if you like things extra limey, squeeze in the lot. If you don't, just a little bit will do. Then dollop in some coconut cream. You've guessed it - use as much as you like. I was then slightly controversial and added a few drops of soy sauce. I'm pretty sure than Vini & Bal are shaking their fists at the computer screen right now, but I like soy sauce in a curry and it's my blog, so there.
When everything is hot, pour into bowls and add a little more coconut cream. I think it would be good to serve this soup with naan bread instead of the traditional crusty bread rolls. But what do I know? I ate mine with a crumpet because I have all the finesse a bog brush.
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