By Claire
Nutritional Info(100g)
- Chicken stock
- Lemongrass
- Fresh coriander
- Galangal
- Seeds
- Lime leaves
- Limes
- Tamarind
- Tamarind
- Tamarind
- Tamarind
- Fish sauce
- Brown sugar
- Prawns
- Chicken breasts
- Fresh coriander
- Thai basil
- Lime
Ingredients
- 1 litre/2 pints chicken stock
- 300ml/11fl oz water
- 6 sticks lemongrass, lightly crushed
- 4 fresh coriander roots, crushed
- 110g/4oz fresh galangal, peeled and sliced (available from Asian supermarkets)
- 8 tomatoes, cut into quarters, seeds removed
- 6 kaffir lime leaves
- 1-2 limes, juice only
- 75ml/3fl oz tamarind water (tamarind is available from Asian supermarkets. Soak the tamarind in hot water and push the pulp through a sieve to make tamarind water.)
- 3 red chillies, thinly sliced
- 75ml/3fl oz fish sauce (nam pla), or to taste
- 75g/3oz palm sugar (available from Asian supermarkets), use brown sugar if unavailable
- 12 raw tiger prawns, shelled, gutted and split in half
- 2 boneless skinless chicken breasts, cut into chunks
To serve
- 1 small bunch fresh coriander, leaves
- 1 small bunch fresh Thai basil, leaves (available from Asian supermarkets)
- lime wedges
Method
-
Place the stock 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. Return to the boil, then reduce the heat and simmer for 15-20 minutes.
-
Taste the stock and add as much fish sauce and palm sugar as necessary to keep the salty-sour-hot-sweet taste, then remove from the heat.
-
Transfer 220ml/8fl oz of the stock into a separate pan over a high heat and bring to the boil. Add the chicken and cook for 1-2 minutes, then add the prawns and cook for a further 1-2 minutes, or until completely cooked through.
-
To serve, pour the soup into two bowls and top up with the hot stock. Garnish with Thai basil, coriander and a wedge of lime.
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