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Thai-style sausage and coconut soup
Fruit and vegetables
3
bird's-eye chillies
, chopped
3
garlic
cloves, crushed
1 tbsp chopped fresh root
ginger
2 tbsp chopped
fresh coriander
1
shallot
, sliced
3
garlic
cloves, sliced
2cm/1in fresh root
ginger
, sliced
bunch
fresh coriander
, stalks finely chopped and leaves separated
5
chestnut mushrooms
, sliced
100g/3½oz
bamboo shoots
, julienned
50g/1¾oz
green beans
, cut into 1cm/½in pieces
3
lemongrass
sticks, cracked
2
limes
, for squeezing
bunch fresh
Thai basil
, chopped, to garnish
Tins, packets and jars
1–2 tbsp
tamarind
paste
400ml tin
coconut milk
Cooking ingredients
splash Thai
fish sauce
, to taste
salt and freshly ground
black pepper
2 tbsp vegetable
oil
, for frying
1–2 tbsp Thai red
chilli paste
500ml/18fl oz chicken or
vegetable stock
splash Thai
fish sauce
, to taste
salt and freshly ground
black pepper
Meat, fish and poultry
6
pork sausages
, skins removed and crumbled
Other
1 tsp shrimp paste
1 tbsp
palm sugar
Back to recipe
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