|3||green chillies — deseeded|
|1/2||medium onion — chopped|
|15 ml||fresh ginger — grated|
|2||garlic cloves — chopped|
|125 ml||fresh coriander|
|2||lemongrass — chopped|
|30 ml||lime juice|
|10 ml||coriander seeds — seeds|
|10 ml||soy sauce|
|5 ml||ground cumin|
|freshly ground black pepper|
|1/2||onion — chopped|
|4||chicken breasts — deboned and skinless|
|200g g||wild mushrooms — chopped|
|1 tin||coconut milk|
|500 ml||chicken stock|
|80 g||rice noodles|
|150 g||baby corn|
|150 g||sugar snap peas|
|salt and freshly ground black pepper|
|45 ml||fresh basil|
For the curry paste, combine all the ingredients in a food processor and blend until fine.
For the soup, heat oil in a pot over medium heat.
Add the onion and chicken and fry for 5 minutes.
Turn the heat up to high, add the mushrooms and fry for another 2 minutes.
Add 3–4 tablespoons of the prepared curry paste and fry for another 2 minutes.
Add the coconut milk and stock, turn the heat back down to medium, and and simmer for 10 minutes.
Add the rice noodles and corn and simmer for about 2 minutes, until tender.
Stir in the sugar snaps.
Season the soup to taste and serve with and some small basil leaves scattered over each portion.
- The curry paste can be kept, sealed in a sterilised jar, in the fridge for up to two weeks.
- Wild mushrooms such as shimeji, oyster and shiitake mushrooms can be found in the fresh produce aisle of most grocery stores.