This is the perfect supper on those days when a knife and fork seem like just too much work. It's instantly comforting but spirited enough to make one feel invigorated rather than stultified by eating it. And although, to many, replacing the regular milk with coconut milk, dispensing with the flour and butter - the roux - altogether and taking the south east Asian route rather than the traditional one, might seem an abomination, I love it so much better than the anyway-more-laborious-to-prepare original.
Children may prefer the lime juice reduced and the chilli removed. I think it is perfection as it is.
Photo by Lis Parsons.
Recipe posted by Nigella