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Thai coconut chicken soup with summer rolls

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the Thai coconut chicken soup

  • 400ml/14fl oz chicken stock
  • 3 chicken thighs, on the bone
  • ½ onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 12 slices galangal
  • 2 lemongrass sticks, bashed
  • 6 lime leaves
  • 2 bunches coriander
  • 2 green chillies
  • 2 red chillies
  • 400ml/14fl oz coconut milk
  • 1 tbsp palm sugar or soft brown sugar
  • Thai fish sauce, to taste
  • 2 limes, juice only
  • 100g/3½oz oyster mushrooms
  • 2 tbsp chilli oil
  • 1 lime, cut into wedges
  • 2 tbsp coriander

For the grilled pork and prawn summer rolls

  • 8 rice paper sheets
  • 6 cooked prawns, sliced in half
  • 2 tbsp mint
  • 2 tbsp Thai basil
  • 2 tbsp coriander leaves
  • 100g/3½oz cooked vermicelli noodles
  • 3 iceberg lettuce leaves, shredded
  • 1 carrot, peeled and julienned
  • 1 cucumber, julienned
  • ½ pork fillet
  • 1 tbsp hoisin sauce
  • 1 tbsp toasted peanuts, chopped

For the sauce

  • 6 tbsp Thai fish sauce
  • 6 tbsp caster sugar
  • 1 garlic clove, finely chopped
  • 1 red chilli, chopped
  • 2 limes, juice only

Method

  1. To make the Thai coconut chicken soup, place the stock in a saucepan on medium-high heat and poach the chicken pieces in the stock for 15 minutes or so, until cooked through and tender. Remove the chicken from the stock water, discard the skin and pour the stock into a large bowl for later.

  2. Add a splash of oil to the same pan over a medium heat and fry the onion, garlic, and galangal together until softened. Add the lemongrass, lime leaves, coriander stalks and chillies, and cook until fragrant. Pour in the coconut milk, reserved stock, sugar, and chicken pieces. Bring to a simmer and season to taste with Thai fish sauce and lime juice.

  3. Meanwhile, heat a little oil in a frying pan and fry the oyster mushrooms until cooked, then add the mushrooms to the broth.

  4. To make the 4 prawn summer rolls, dip the rice paper wrappers in warm water to soften. Lay the sliced prawns in the middle of the rice paper wrappers and top with a few picked herbs. Add a forkfull of noodles, lettuce leaf, carrots and cucumbers. Roll up tightly and slice in half to serve.

  5. To make the 4 grilled pork summer rolls, grill the pork under a hot grill for 8–10 minutes or until cooked. Brush with the hoisin sauce, allow to cool and slice into 1cm rounds. Assemble in the same way as the prawn rolls with the addition of the chopped peanuts.

  6. To make the dipping sauce, mix the Thai fish sauce, caster sugar, garlic, red chilli and lime juice together in a bowl. To mellow the sauce flavour add a little water and taste.

  7. Serve the soup with the chilli oil spooned over the top and garnish with lime wedges and coriander. Cut the summer rolls in half and serve with the dipping sauce on the side.

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