Ingredients

The following ingredients have 4 Servings
  • 14 ozs Chicken breasts
  • 4 cups soybean sprout
  • 2 cloves garlic cloves
  • 0.75 inch freshly grated ginger
  • 1 stalk Lemongrass
  • 2 Tbsps Oil
  • 1.667 cups chicken stock
  • 2 Tbsps Fish sauce
  • 1.667 cups unsweetened Coconut milk (tinned)
  • 1 Tbsp yellow Curry paste
  • 2 Tbsps Lime juice
  • fresh mint
  • 1 chili pepper
  • 1 shallot
  • 0.5 tsp chopped Lemongrass
  • 1 tsp freshly grated ginger
  • 1 generous pinch Cumin
  • 1 tsp ground Turmeric

Instruction

  • Put all the curry paste ingredients into a mortar and grind to a paste.
  • Wash the chicken, pat dry and poach in simmering salted water for 5-8 minutes. Take out of the water and drain. Tear the meat into pieces in the direction of the grain.
  • Peel and finely chop the garlic and ginger. Crush the lemon grass. Heat the oil in a wok. Put the meat, ginger, garlic and lemon grass into the wok and fry briefly. Add the bean sprouts and fry briefly then stir in the chicken stock. Add the coconut milk and curry paste and bring to the boil. Draw the wok away from the heat and season with lime juice and fish sauce. Remove the lemon grass. Ladle the soup into bowls and serve garnished with mint leaves.