Bangkok in a bowl

Method

1. For the paste: place all of the paste ingredients into a food processor and blend to a smooth purée.

2. For the soup: gently heat the coconut milk in a pan.

3. Heat a wok until smoking and add a dash of vegetable oil, then add the chicken strips. Fry for 3-4 minutes, or until the chicken is browned all over and just cooked through. Remove the chicken from the wok and set aside.

4. Return the wok to the heat and add the lemon grass, followed by the aubergine, courgette, pak choi, and mangetout. Stir well, then add the chicken stock, red chilli, and lime leaves. Bring to the boil and cook for 1-2 minutes.

5. In a small bowl, mix together the paste and a dash of fish sauce, then stir into the soup. Pour in the warmed coconut milk and stir well to combine, then add the chicken and cook for 5-6 minutes, or until the vegetables are tender and the chicken is completely cooked through.

6. To serve, spoon the soup into serving bowls and garnish with the chopped coriander.