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.

Comments                        add a comment

Be the first to add a comment...

Ingredients

2 garlic cloves, chopped
1/2 onion, chopped
2 pieces galangal
1 stick Lemon grass
1/2 lime, juice only
2 bunches Coriander
2 green chillies, sliced
3 kaffir lime leaves
1 dash of Fish Sauce

For the soup

800ml coconut milk
2 chicken breasts, sliced into strips
2 sticks Lemon grass, lightly crushed
1/2 aubergine, cut into batons
1 courgette, cut into batons
1 small handful leaves of pak choi
150g mangetout
1 red bird's eye chilli, sliced
1 dash of Fish Sauce
vegetable oil
3 kaffir lime leaves
150ml chicken stock
1 tbsp chopped Coriander, to serve

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Real Italian food for real food lovers
Great discounts on cookware
Special offers on wine