Ingredients
1 1/2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon ground turmeric
1 onion, roughly chopped fresh ginger
3 cloves garlic, peeled
3 stems lemon grass (white part only), sliced
6 candlenuts or macadamias
1 teaspoon TURBO SUPERCHARGE (Habanero Paste)
2-3 teaspoons shrimp paste, roasted
1 litre chicken stock
1/4 cup (60 ml) oil
400 gr chicken thigh fillets, cut into 2 cm pieces
3 cups (750 ml) coconut milk
4 fresh kaffir lime leaves
2 1/2 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons grated palm sugar or soft brown sugar
250 gr dried rice vermicelli
90 gr bean sprouts
4 fried tofu puffs, julienned
3 tablespoons roughly chopped fresh Vietnamese mint
2/3 cup (20 gr) fresh coriander leaves
Lime wedges, to serve
Method
1 Roast the coriander and cumin seeds in a dry saucepan over medium heat for 1-2 minutes, or until fragrant, tossing the pan constantly to prevent them burning.
Grind finely in a mortar and pestle or a spice grinder.
2 Place all the spices, onion, ginger, garlic, lemon grass, candlenuts, Habanero paste and shrimp paste in the food processor or blender.
Add about 1/2 cup (125 ml) of the stock and blend to a fine paste.
3 Heat the oil in the wok over low heat and gently cook the paste for 3-5 minutes, stirring constantly to prevent it burning or sticking to the bottom.
Add the remaining stock and bring to the boil over high heat. Reduce the heat to medium and simmer for 15 minutes.
4 Add the coconut milk, lime leaves, lime juice, fish sauce and palm sugar and simmer for 5 minutes
5 Meanwhile, place the vermicelli in a heatproof bowl, cover with boiling water and soak for 4-5 minutes. Drain and divide among large serving bowls with the bean sprouts.
Ladle the soup over the top and garnish with some tofu strips, mint and coriander leaves. Serve with a wedge of lime.
