Serves 6
Chilli Paste
Ingredients
- 1 red birds eye pepper(optional)
- 1 med red pepper
- 1/2 cup fresh cilantro
- 5 cloves garlic
- 1 1” piece ginger
- 1 stalk lemon grass
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp black pepper
- 1/4 tsp turmeric powder
Soup
Ingredients
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 2 red pepper chopped
- 1 lb chicken breast cubed into half an inch.
- 1/3 cup soy sauce
- zest of 1 lime
- 1/4 cup lime juice
- 1/2 tsp salt
- 6 cups Chicken broth
- 1 cup carrots
- 1/2 cup celery
- 2 can(14 oz ea) coconut milk
- 2 tsp chopped cilantro
- 1/2 cup raw peanuts, chopped
- optional Bird’s eye pepper sliced.
Instructions
- Put all the ingredients of the chilli paste and pulse/blend until a paste if formed.
- In a large pot, heat vegetable oil over medium heat and saute the shallots, and red pepper until soft.
- Add the chicken, soy sauce, peanut butter, chilli paste, salt and pepper. Mix it over the heat, stirring for 3 minutes.
- Add the chicken broth and coconut milk, bring to a boil. Reduce heat and simmer for 10 minutes.
- Add the carrots and celery and simmer for another 5 minutes.
- Top with cilantro, peanuts and birds eye popper and serve.