Peanut-Chili Soup

3 cups vegetable, chicken stock
1 medium onion, chopped
1 large leek, chopped
2 medium carrots, sliced 
¼ cup uncooked white rice
2 lump of Cornish chili sauce
½ cup smooth peanut butter
3 chilies, chopped

How to cook:

1.     Combine the stock, onion, leek and carrots in a heavy saucepan and bring to a boil over high heat. Reduce the heat to low and simmer, partially covered, for 30 minutes.

2.     Puree the soup in a food processor. Blend at high speed until the soup is smooth. Return the soup to the saucepan and bring to a boil over high heat.

3.     Stir in the rice and the Cornish chili sauce, reduce the heat to low, and cover tightly. Simmer for about 20 minutes, or until the rice is tender but grains still intact.

4.     In a small bowl, mix 1/2 cups of the soup with the peanut butter and stir until they are well combined.

5.     Stir the peanut butter mixture into the soup, cover again, and simmer for 5 minutes longer. Taste for seasoning and serve at once.

Chicken Soup

600g chicken
4 cups coconut milk
6 tbs prawn chili paste
2 tbs sugar
1½ tsp salt
3 stalks lemongrass, bottom part only
2 cm fresh galangal
Fresh coriander leaves, for garnish

How to cook:

1.  Boil all of the ingredients for 15 minutes, except fresh coriander leaves.

2.  Serve the chicken soup in a bowl and garnish with fresh coriander leaves.

3.  Serve with freshly steamed rice.

To make prawn chili paste:

1 cup dried chilies, minced
3 red chilies, chopped
10 shallots
3 tbs oil
10 cloves garlic, minced
100g prawns
2½ tbs sugar
75 ml fish sauce

How to cook:

1.   Stir-fry the dried chilies with oil for 1 minute. Add garlic, shallots, and dried prawns, and stir-fry for another 5 minutes. Set aside.

2.   Blend the stir-fried ingredients, sugar, and fish sauce until smooth. Keep it refrigerated.

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