Leftover Soup

I'm a huge fan of leftover soup. Not actual soup leftover from a previous meal. No. I mean soup made from leftovers. It's a great way to make a simple soup, and a great way to use those leftovers that you worked so hard to not eat from an earlier meal.

Case in point.

On Wednesday night, I made a dinner of Thai food for the two of us.  Larb (Laab), which is a Thai meat (beef, pork or chicken) salad, and some aromatic rice served in romaine lettuce wraps.  If you are interested, my recipe for it is right here. 

I love Larb, but even while I'm eating it freshly prepared I'm thinking about the soup I'm going to make with the leftovers for lunch the following day.  Which is exactly what I did today.  Here's what I came up:

Fuzzy picture taken with my phone

Leftover Larb(Laab) Soup - super easy

Ingredients

• 1 cup beef broth/stock
• 1/2 tsp garlic chili sauce - like this one
• 1 tsp lime juice - freshly squeezed
• 3-6 tbsp leftover Larb (recipe)
• 3-6 tbsp leftover rice - any cooked rice will do.

Just through all the ingredients above into a pot and heat them all up until you got a nice simmer going.  I'm a little vague up there with the portions for the leftover Larb and rice.  I like a lot of stuff in my soup, so I tend toward the larger portions.  But if you want it more broth-like, then feel free to use less. It's the greatest combination of salt from the broth and fish sauce, tang from the lime and spice from the garlic chili sauce.  The leftover Larb will have marinated overnight, so the mint really shines through as well.

It's my favorite soup, and the true beauty of it is that it only takes about 5 minutes to prepare.