A lovely warming soup with lots of flavor that will make a family favourite at the first go. Make some extra, freeze it and you have a delicious quick dinner for a buzy day.
4 chicken breasts
1 red chilli, finely chopped
3 garlic clove, finely chopped
0.5 dl [0,1 pt] oil for frying
1 dl [0,2 dl] water
4 tablespoons red currypaste, to taste
3 cans coconut milk
2 tablespoons fish sauce, amount to taste
3 stalks lemon grass, cut in four
4 plime leaves
1 handful Thai basil, chopped
1 handful green beans, cut in half
1/2 bell pepper, sliced
1 handful mushrooms
2 pieggplant, cut in 4
This is what you do
 Cut the chicken breasts into thin slices. Mince the chili and garlic, slice the pepper, cut the lemongrass and aubergine in four and the beans and mushrooms in half. Saute garlic and chili quickly in oil in a large pot. Add the chicken and fry for a few minutes. Add the water and 1 tablespoon currypaste.
 Add the coconut milk, fish sauce, lime leaves, lemon grass, 2 tablespoons currypaste and simmer for 20 minutes. Then add the remaining vegetables. Simmer for 10 minutes and taste to see if more fish sauce or currypaste is needed.
 Serve with rice or rice noodles.
Recipe by Silje Celebration, spoon.no