Ingredients
- 1 tbsp vegetable oil
- 1/2 onion, thinly sliced
- 2 cloves garlic, finely chopped
- 3 kaffir lime leaves, torn (this is optional, don't worry if you can’t get them)
- 1 inch piece fresh ginger, finely chopped or grated
- 2 stalks lemongrass, cut into 2 inch pieces and bashed with the back of a knife
- 1 red chilli, finely chopped
- 1 heaped tbsp Thai red curry pasted
- 1 litre chicken stock, or vegetable stock if going vegetarian
- 2 x 400g cans coconut milk
- 250g button mushrooms, sliced
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp fish sauce, if going vegetarian use 1 more tbsp soy sauce)
- 2 large chicken breasts diced or 500g deveined Shrimp or an array of vegetables such as courgettes, peppers, etc if going vegetarian. Also tofu is good for a vergatrian option.
- 2 tbsp lime juice
For Garnish:
- 2 scallions, thinly sliced
- 1/2 bunch coriander
- Lime wedges
Method
- In a medium pot, heat the oil. Add the onion, garlic, ginger, chilli and cook until softened.
- Add the curry paste and stir into mix.
- Cook for a minute or two in order to cook out the spices.
- Add the chicken or vegetable stock and bring to the boil.
- Reduce the heat and allow to simmer for about 30 minutes.
- Add the coconut milk and stir in.
- Bring to the boil and simmer for 10 minutes.
- Remove from the heat and strain the broth through a sieve.
- Return to the heat and add the mushrooms chicken, shrimp or vegetables and tofu, whichever you want to use.
- Simmer until the chicken or shrimp are cooked through, 10 - 15 minutes for the chicken, 5-6 minutes for the shrimp.
- If using tofu and vegetables, just simmer for a couple of minutes until heated through.
- Add the fish sauce, soy sauce, sugar and lime juice.
- Taste and add more of each if needed.
- Allow to simmer for another 2 minutes and then ladle into serving dishes and top with the coriander, scallions and lime wedges.
- If you want to you could add some precooked noodles to the serving bowl before you ladle in the soup.
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