You don't have to go to Thailand to produce the best Thai soup! The best of Thailand is embodied right here, in this delicious yet simple dish. This recipe uses the KitchenAid Artisan Diamond Blender.
Ingredients
1/2 bunch coriander (root, stalks & leaf)
3cm piece ginger, peeled & roughly chopped
3 stems lemon grass, trimmed & thickly sliced
4 cloves garlic, peeled
1 red onion, roughly chopped
2 red chillies, roughly chopped
1 lime, rind peeled into strips using a peeler & flesh juiced
4 peppercorns
100ml peanut or vegetable oil
425ml can coconut cream
425ml can coconut milk
350ml good chicken stock
Lime leaves
3 chicken breast fillets, thinly sliced diagonally
2 tablespoons fish sauce
Lime juice
2 tablespoons brown sugar
1/2 cup coriander leaves
Method
For best results use the KitchenAid Artisan Diamond Blender
Place the paste ingredients into the blender jug and cover
Select speed 5 (Liquify) and process for 1-2 minutes until the paste mixture is finely chopped, scraping down the sides of the blender during the chopping if necessary
Heat the coconut cream, milk and stock in a medium sized saucepan and bring to a gentle boil. Add 2 tablespoons of the spice paste and lime leaves. Simmer uncovered for 5 minutes, stirring occasionally
Add the chicken strips, fish sauce, lime juice and brown sugar. Simmer gently uncovered for 3-4 minutes. (Do not boil or the chicken will become tough)
Add the coriander leaves and serve
Tips & Hints
Thai curry paste- freeze the remaining paste for up to 6 months in ice cube trays. To use simply defrost for 15 minutes.
Lime leaves available fresh from good fruit and vegetable merchants or Asian food stores. They can be frozen for up to 3 months.
