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Description (Some HTML is OK)
Warming comfort food with a bit of a heat hit.
Ingredients
Makes 4 servings
- chicken stock (about 1 litre, your own preferably, not from cube sadly)
- 2 chillis
- 6 spring onions
- 1 thumb ginger (cut into thin strips)
- pinch of mace
- 1 tsp salt
- 1 tsp rice vinegar
- 1 tsp nam pla (fish sauce)
- 1 tin coconut milk
- juice of 1-2 limes
- optional extras
- shredded cooked chicken/tin black beans/sliced mushrooms
- red pepper/handful green beans/mange tout
Preparation
Heat the chicken stock with the chillis (cut the top off and deseed using a peeler or knife, cut into fine rings), ginger, shredded spring onions and any of the veg you choose to use. Add a pinch of mace, salt, nam pla, rice vinegar and simmer for about 15-20 mins.
Add chicken/ black beans or mushrooms if using, followed by the coconut milk (just the cream from the top, not the runny stuff underneath) and lime juice. Heat for 5 mins.
Serve in a deep wide bowl over noodles or rice. Yum. This can even be frozen (although you should not keep re-heating any chicken, add it in to cold broth before freezing if necessary).
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