Serves : 4
Preparation time : 20 minutes
cooking time : 10 minutes
Ingredients :
4 shallots
2cm fresh turmeric root, sliced
1 stalk lemongrass, thick bottom part only, outer layers discarded, sliced
2cm galangal root
2 teaspoons crushed coriander roots and stems
11/2 liters chicken stock or 3 chicken stock cubes in 11/2 liters boiling water
350g boneless fish fillets or chicken, sliced
4 teaspoons sugar
3 tablespoons fish sauce
1 spring onion, green part cut into lengths, to serve
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Method :
- Grind the shallots, turmeric root, lemongrass, galangal root and coriander roots to a smooth paste in a blender.
- Heat the chicken stock in a stockpot over high heat. Stir in the spice paste and bring to a boil. Reduce heat to medium and add the fish or chicken. Let the mixture simmer for about 3 minutes, stirring occasionally, until cooked. Then add the sugar and fish sauce. Mix well and remove from heat.
- Serve immediately, garnished with spring onions.
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