Spicy Thai Soup
|Garlic||1 Clove (5 gm), crushed|
|Thai fish sauce||2 Tablespoon|
|Red chilies||3 Small (Including Seeds For Spice)|
|Lemongrass||3 , finely chopped|
|Thai chili paste||1 1⁄2 Teaspoon|
|Vegetable stock||180 Milliliter (Homemade Or Made With Low-Salt Stock Cubes)|
|Lime leaves||6 (Kaffir, Dried Or Fresh)|
|Boneless chicken||900 Gram, skinned and cut into strips|
|Mushrooms||225 Gram, mixed|
Put the garlic, fish sauce, chillies, lemongrass, ginger and chilli paste in a blender and whizz to a smooth paste.
Put the stock in a pan and bring to the boil, then add the ingredients from the blender, together with the lime leaves, and simmer for 10 minutes.
Add the chicken and mushrooms and cook for another 20 minutes on a low heat.
Serve garnished with chopped coriander.