|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 of the ingredients in a food processor and blend until fine.
For the soup, heat the oil in a pot over medium heat.
Add the onion and chicken and fry, 5 minutes.
Add 3-4 tablespoons of the prepared curry paste and fry, 2 minutes.
Add the coconut milk and stock; turn the heat back down to medium heat and simmer, 10 minutes.
Add the rice noodles and corn and simmer until tender, 2 minutes.
Stir in the sugar snaps and chopped coriander.
Season the soup to taste and scatter some small basil leaves over each portion.
The curry paste can be kept, sealed in a sterilized jar, in the fridge for up to 2 weeks.
Wild mushrooms such as Shimeji, oyster and shiitake mushrooms can be found in the fresh produce aisle of most