Tom Yum Goong and Chicken Satay

The plan was for something light and spicy to counteract the amount of heavy food we’ve eaten over the last few days. The chicken satay was a last minute and very welcome addition.

Tom Yum Goong
Serves Two

4 small green chillies
2 coriander roots and stems
600ml chicken stock
12 thin slivers galangal
2 stems lemongrass, finely chopped
4 kaffir lime leaves
8 small button mushrooms
8 king prawns, deveined
2 tbsps fish sauce
1 1/2 tbsp lemon juice
1/2 tbsp Nam Prik Phao (we used some roasted chilli paste from the local Thai supermarket)

Crush the green chillies with the coriander root and stems.

Heat the stock to boiling point, add the galangal, lemongrass, kaffir lime leaves and mushrooms and bring back to the boil.

Add the prawns, fish sauce, crushed chillies ans coriander roots and stems, lemon juice and Nam Prik Phao and simmer for 1 minute.

Garnish with coriander and serve.

Chicken Satay
Serves Two

325g chicken, cut into strips
2 cloves garlic, peeled
1 coriander root and stem
1/2 stem lemongrass
1 tsp curry powder
2tsp ground turmeric
1tsp sugar
1/2 tsp salt
250ml coconut milk
1 tbsp vegetable oil
1/2 tsp white pepper

Start by making the marinade: pound the garlic into a paste together with the coriander root and lemongrass. Thoroughly stir the paste and all the other ingredients together.

Add the chicken and ensure they are well coated. Cover and refrigerate for 2 hours.

Thread the meat onto skewers and grill for 5-6 minutes per side, basting with the excess marinade until cooked through.

Serve.