INGREDIENTS:
- nam prik pao sauce (Thai chilli paste)
- 1 tbsp vegetable oil
- 1 litre stock (chicken or vegetable)
- 1 x lemongrass stick, bruised/smashed (if using lemongrass paste, you will need about 1 tsp)
- 5 x kaffir lime leaves (dried ones work as well as fresh)
- crisp vegetables, julienned (I use a mixture of oyster mushrooms, red pepper, carrots, celery and baby
- sweetcorn)
- 2 tbsp light soy sauce
- 2 tbsp fresh lime (or lemon) juice
- 1 tsp sugar, to taste
- salt, to taste
- leftover roast chicken
- a handful of mangetout
- cooked soup noodles (optional)
- fresh coriander, finely chopped, to serve
INSTRUCTIONS:
- Heat the oil in a large saucepan.
- Add about 2 tablespoons of the nam prik pao and gently fry. Stir constantly until the sauce thickens and darkens in colour. It should be a dark, reddish brown colour.
- Add the stock and stir through. Bring to the boil and then reduce to a simmer.
- Add the vegetables (except for the mangetout), lemongrass and kaffir lime leaves. Gently simmer for about 10 minutes.
- Add the soy sauce and lime juice and check the seasoning. You may need to add a little sugar (about 1 teaspoon) and some salt at this stage. (It will depend on how salty your stock is).
- Add the cooked meat or fish if using, as well as the soup noodles and mangetout. Cook for another couple of minutes until the added ingredients are warmed through.
- Serve garnished with a little chopped coriander.
Source: Marmaduke Scarlet
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