Cuisine
Time
1 hour mins
Servings
1-2 people
For the fresh curry paste:
1 thumb-sized piece of ginger (finely chopped)
4–6 garlic cloves (roughly chopped)
2–3 bird’s eye chillies (for heat)
2 large red chillies (for colour)
2 lime leaves (stalks removed, finely sliced)
1 small red onion (roughly chopped)
1 tsp turmeric powder
1 tbsp cumin seeds
1 tbsp coriander seeds
Optional: 1–2 tbsp vegetable oil (if blitzing)
For the soup:
2–3 tbsp of curry paste (adjust to taste)
1 chicken breast or thigh, sliced thinly
1–2 garlic cloves (whole)
1–2 spring onions (chopped)
1–2 extra lime leaves
400 ml coconut milk (1 tin)
250 ml chicken stock
1 tsp sugar
2 tbsp fish sauce
Zest of 1 lime
Glass noodles (mung bean vermicelli), soaked in hot water for 2 minutes
Optional garnish: extra chillies, fresh coriander
Toast the spices
In a dry wok, toast the cumin and coriander seeds over a medium heat until fragrant. Add to your pestle and mortar or blender.
Make the curry paste
Pound or blitz together the toasted spices, ginger, garlic, chillies, onion, lime leaves, and turmeric. Add a touch of oil if blitzing to help form a smooth paste.
