Chicken Thai Green Curry Soup

green curry paste ingredients:

1. 7 green chillies- jalapeño or serano
2. 4 cloves of garlic
3. 2 shallot
4. 3 lemongrass
5. ¼ cup galangal root
6. ¼ cup ginger
7. 3 spring onions
8. 10g parsley including stems
9. 3 kefir lime leaves
10. 1 tbsp ground coriander
11. 1 tsp cumin

directions for green curry paste:

1. de-seed and finely slice green chillies, place into blender. 
2. roughly chop shallot and spring onions, place into blender.
3. peel and grate ginger and galangal into blender
4. crush garlic into the blender
5. smash and slice lemongrass, add to the blender 
6. add parsley including stems, kefir lime leaves, ground coriander and cumin to the blender. 
7. blitz all the ingredients into a paste.
8. use straight away or store in a jar in the fridge for up to 3 weeks.

ingredients:

1. 1 tbsp olive oil
2. 1 shallot
3. ¼ cup green curry paste
4. 1 litre vegetable stock
5. 1 lemongrass
6. 3 slices of galangal
7. 3 kefir lime leaves
8. 2 chicken breast
9. 100g broccoli spears
10. 90g pak choi 
11. 400ml coconut milk
12. 3 teaspoons fish sauce
13. 2 lime
14. 50g basil leaves
15. 100g rice noodles
16. 50g bean sprouts
17. 6 springs onions
18. 2 jalapeño

directions for soup:

1. finely dice the shallot.
2. heat oil in a medium pot, over medium heat and sauté the shallot until golden.
3. add the green curry paste, cook through for 2 minutes.
4. add 950ml of vegetable stock to the pot and bring to a simmer
5. smash lemongrass and finely slice. finely slice galangal and kefir lime leaves
6. place the remaining 50ml of the vegetable stock in a blender along with the lemongrass, galangal and kefir lime leaves and blitz for 1 minute.
7. add the blitzed lemongrass, galangal and kefir lime leaf mix to the simmering pot.
8. place chicken breasts into a shallow pan. pour in enough water into the pan to cover. bring to the boil, then reduce heat and simmer uncovered for 5 minutes. turn off heat, cover and allow to rest for 15 minutes.
9. add the broccolini and simmer until the broccoli is just tender
10. stir in coconut milk
11. juice 1 lime
12. add the pak choi, fish sauce and lime juice.
13. place rice noodles into a large bowl, cover with boiling water and let stand for 3 minutes
14. drain the poached chicken breast and place in cold water.
15. rinse rice noodle thoroughly in cold water and drain. 
16. ladle 1 cup of the simmering broth into a blender along with 30g of fresh basil. blitz for 1 minute.
17. pour the blitzed basil mixture back into he pan simmer for 30 seconds.
18. finely slice spring onions, jalapeño.
19. slice chicken.
20. slice lime into wedges.  
21. to serve add a helping of noodles and bean sprouts into bowls. pour the flavorful broth overtop. garnish lime wedges, spring onions basil leaves & jalapeño.
22. enjoy!