John Myers
Ingredients for 8 servings:
- 750 g chicken breast fillet(s), fresh
- 500 g shrimp(s), large (frozen)
- some ginger, fresh
- 250 g mushrooms, fresh, thinly sliced
- 1 pack of vegetables (stir-fried vegetables, frozen)
- 2 liters of chicken broth
- 2 cans of coconut milk
- 2 bunch of spring onions, finely chopped
- 1 bottle of fish sauce (Nam Pla)
- 1 lime(s)
- 8 tbsp soy sauce
- 6 tsp curry paste, red
- 2 tsp spice paste (lemongrass paste)
- 2 tsp spice paste (coriander paste)
- 4 Thai chili peppers
- some turmeric
- salt and pepper
- some spice mix (Thai spice, e.g. “Asia’s Smile”)
- some rapeseed oil
- possibly rice noodles
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
the ideal midnight soup
Wash the chicken breast fillets, pat dry, and then cut into small pieces. Marinate in a small bowl with the fish sauce for one hour. Heat a little rapeseed oil in a large pot. Briefly sauté the finely chopped spring onions and the peeled, finely chopped fresh ginger, then add the marinated, drained chicken and the drained shrimp. Fry everything very briefly, then deglaze with the chicken stock. Add the soy sauce, curry paste, and lemongrass paste, then the coconut milk. Let everything simmer gently for 5 minutes. Now add the thinly sliced mushrooms and the stir-fried vegetables. Cook in the soup over low heat. Finally, season with salt, pepper, turmeric, and coriander paste. If desired, you can also cook rice noodles with the soup. When serving, add lime juice to taste, if desired.
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