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Ingredients
- onion - 1, ½ cut in two, ½
sliced
- garlic - 2 cloves, crushed
- red/green chili - 1, seeded and
sliced
- terasi - 1cm/½in, in
cubes
- macadamia nuts - 3 or almond - 6
- lengkuas - 1cm/½in,
peeled and sliced or 5ml/1 tsp lengkuas powder
- sugar - 5ml/1 tsp
- oil - for frying
- boned, skinned chicken breast -
225g/8 oz, cut in 1cm/½in cubes
- coconut milk - 300ml/½ pint/1¼
cups
- chicken stock - 1.2 liters/2
pints/5 cups
- aubergine - 1, diced
- French beans - 225g/8 oz,
chopped
- small wedge of crisp white
cabbage, shredded
- red pepper - 1, seeded and
finely sliced
- prawns - 115g/4 oz, cooked,
peeled
- salt and freshly ground black
pepper
Method
- Grind the onion quarter, garlic,
chili, terasi, nuts, lengkuas and sugar to a paste
in a food processor or with a pestle and mortar.
- Heat a wok, add the oil and then
fry the paste, without browning, until it givens off a rich aroma.
Add the sliced onion and chicken cubes and cook for 3-4 minutes.
- Stir in the coconut milk and
stock. Bring to the boil and simmer for a few minutes.
- Add the diced aubergine to the
soup, with the beans, and cook for only a few minutes, until the
beans are almost cooked.
- A few minutes before serving,
stir the cabbage, red pepper and prawns merely heated through.
Taste the soup and adjust the seasoning if necessary. Serves 6-8.
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