RECIPES OF THAILAND

Ingredients

4 stalks

5 shallots

4 cloves

2 inch

2

3 tbsp

12 cups

3 tbsp

1 1/2 tbsp

2

2

2

2 1/2 cups

1/2 cup

1/2 cup

Lemongrass (outer leaves removed)

Shallots (thinly sliced)

Garlic (thinly sliced)

Fresh ginger (peeled and  thinly sliced)

Chilli peppers (seeded and thinly sliced)

Oil

Strong chicken stock

Fish sauce

Sugar

Limes (juice)

Courgettes (halved and cut into 1/2 inch slices)

Tomatoes (chopped coarsely)

Chicken meat  (coarsely chopped and cooked dark)

Basil (or mint) (chopped)

Coriander (chopped)

1. Using a sharp knife cut the lemongrass about 1/2 inch from the root end and just above the hard pale bottom portion and dscard the root
2. Thinly slice the 2 inch piece into thin rounds and save the long pieces for cooking in the soup
3. Fry the sliced lemongrass, shallots, ginger, garlic and chillies in the oil over a moderate heat in a large heavy based saucepan for about five minutes, stirring
4. Add the stock, fish sauce, sugar and long pieces of lemongrass and bring to a boil over a high heat
5. Add the lime juice, courgettes, tomatoes and chicken
6. Reduce heat to low and simmer for about 5 minutes until the vegetables are tender
7. Remove the lemongrass stalks and discard
8. Garnish each portion with the herbs just before serving