Name: Thai Style Chicken and Coconut Soup
Prep time: 10 min
Cook time: 10 min
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

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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.

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.

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.

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