We are all looking for ways to stretch our grocery dollars these days and still make delicious meals for our families. In this month long series The Paula Deen Test Kitchen will share a new leftover recipe with you each week. Each recipe starts with the leftovers from one of Paula’s simple and classic dinner entrees. With those dinner leftovers, a few inexpensive fresh ingredients, and items from your pantry we created a simple recipe sure to delight your belly and not break the bank.

This Week, Leftover Grilled Tilapia from dinner becomes Creamy Coconut Soup for lunch!

ORIGINAL RECIPE: Zesty Grilled Tilapia
LEFTOVER RECIPE: Creamy Coconut Soup

Creamy Coconut Soup

Ingredients:
2 tablespoons vegetable oil
½ small onion, chopped
1 tablespoon ginger, chopped
1/2 teaspoon red pepper flakes
2 teaspoons curry powder
2 cups low sodium chicken broth
1 (14.5) ounce can light coconut milk (sometimes labeled reduced fat)
1 lime, juiced
1 (6 ounce) leftover grilled tilapia fillets, broken into chunks
Kosher salt and freshly ground black pepper
Chopped green onion, for garnish
Lime wedges, for garnish

Directions:
Heat oil in a large saucepan over medium high heat. Add onion and ginger and sauté until tender, about 3-4 minutes. Add red pepper flakes and curry powder and cook until just fragrant. Add the broth and coconut milk. Bring to a boil, reduce to a simmer, then let cook for 10 minutes, allowing the flavors to marry. Stir in leftover tilapia fillet and continue simmering on low for 5 minutes, until fish is heated through. Squeeze in lime juice and taste for seasoning. Add salt and pepper. Serve in soup bowl sprinkled with green onion.

Yields 4 servings