Ingredients
Grate about 2 heaped tsps of ginger, slice 4-5 spring onion, chop 2 chillis, finely chop 2 garlic cloves.
Add a splash of olive oil to big pot and fry spring onion for 1 min
Add 2 X Tbls yellow Thai curry paste. You can use red or green if you don't have yellow fry to incorporate into spring onion about 1 min
Add ginger chilli garlic fry 1 minute
Add 2 Tbls stalks of coriander and tsp of palm sugar
And 2 Tbls Thai fish sauce
Squeeze of lime
Add 2 Tbls chicken stock. I like to Ina Parkman one
My recipe calls for 2L water. I used 1,5L because I didn't add the roasted chicken wings because I didn't have those. When I do use the roasted chicken wings I add them at this stage. I then remove the wings after about 20 minutes. These just intensify the flavours and body. They are nice to have but not essential. I strip the meat off the wings and add that back to the broth.
Add 5 lime leaves.
My good friend Jacky Dewar Heyman brought this back from her travels to France as a gift for her foodie friend. I added 1 drop. This is added to the broth at the end you can use any type of noodles.
Add 1 tin of coconut cream and gently simmer for 5 minutes
Chop a big handful of baby spinach add to the broth and stir through
Add handful of chopped coriander. Stir through the broth
Check seasoning. I added 1 tsp hymalayan salt
If the meatballs / pork dumplings are cold add them to the broth to heat through
Serving suggestion
Pour broth into deep bowls
Enjoy with your favorite people
This recipe was inspired by an Australian Women's Weekly cook book that I bought in the 90's when I first got married. I write on any paper I can find. I seriously need to write this out on better paper. For now this will have to do.
