CHICKEN, LEMONGRASS, TURMERIC & GINGER SOUP
SERVES 4
5cm piece (25g) turmeric, chopped
5cm piece (25g) ginger, chopped
3 garlic cloves, chopped
1 lemongrass stalk, white part only, finely chopped
2 tbs chopped coriander stalks Pinch of black peppercorns
2 large red chillies
1 eschalot
⅓ cup (80ml) sesame oil
50g coconut oil
6 cups (1.5L) chicken stock
2 x 170g chicken breasts
⅓ cup (80ml) fish sauce
1 tbs soy sauce Juice of
2 limes
1 tbs brown sugar
200g vermicelli noodles, cooked to packet instructions
Thai basil leaves and toasted sesame seeds, to serve
Place turmeric, ginger, garlic, lemongrass, coriander stalks, peppercorns, chilli, eschalot and sesame oil in a small food processor and whiz to a paste.
Heat coconut oil in a large heavy-based saucepan over medium heat. Add the aromat paste and cook, stirring regularly, for 6-7
