Recipe Inspiration

Ingredients...

16g Essential Cuisine Chicken Stock Mix

50g Essential Cuisine Asian Aromatic Base

2ltrs water

6 sticks lemongrass, lightly crushed

4 fresh coriander roots, crushed

150g fresh galangal, peeled and thinly sliced, use ginger if unavailable

10 fresh tomatoes, cut into quarters, seeds removed

6 kaffir lime leaves

1-2 limes, juice only

100ml tamarind water (soak the tamarind in hot water and push the pulp through a sieve to make tamarind water)

3 red chillies, thinly sliced

100ml fish sauce (nam pla)

150g palm sugar, use brown sugar if unavailable

20 tiger prawns, shelled, gutted and split in half

500g diced chicken thighs, skin removed

Garnish with fresh coriander and thai basil leaves

Method...

1. Place the stocks and water into a large pan over a high heat and bring to the boil. Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, tamarind water and red chillies

2. Return to the boil, then reduce the heat and simmer for 15-20 minutes

3. Taste the stock and add as much fish sauce and palm sugar as necessary to keep the ‘salty-sour-hot-sweet’ taste

4. Add the diced chicken and cook for 4-5 minutes, before adding the prawns and cook for a further 1-2 minutes, or until completely cooked through

5. To serve, pour the soup into bowls, garnish with thai basil and coriander leaves

Chefs Tip

Serve with additional wedges of lime and finely sliced chilli for an extra spicy kick!