Spicy Thai Soup Recipe
Ingredients
| Garlic | 1 Clove (5gm), crushed | |
| 2 tablespoons Thai fish sauce | ||
| 3 small red chillies, including seeds for spice | ||
| 2-3 lemongrass stalks, finely chopped | ||
| 2.5 cm cube fresh ginger | ||
| 1 1/2 teaspoons Thai chilli paste | ||
| 180 ml vegetable stock, homemade or made with low-salt stock cubes | ||
| Kaffir lime leaves | 6 , dried | |
| Boneless chicken | 900 Gram, cut into strips | |
| Mushrooms | 225 Gram, mixed | |
| Coriander | 1 Cup (16 tbs), chopped | |
Directions
Put the garlic, fish sauce, chillies, lemongrass, ginger and chilli paste in a blender and whizz to a smooth paste.
Put the stock in a pan and bring to the boil, then add the ingredients from the blender, together with the lime leaves, and simmer for 10 minutes.
Add the chicken and mushrooms and cook for another 20 minutes on a low heat.
Serve garnished with chopped coriander.
Put the stock in a pan and bring to the boil, then add the ingredients from the blender, together with the lime leaves, and simmer for 10 minutes.
Add the chicken and mushrooms and cook for another 20 minutes on a low heat.
Serve garnished with chopped coriander.
Chef
