Ingredients:1. 2 green chilies, deserted, cored and roughly
chopped
2. 5cm piece root ginger, peeled and chopped
3. 6 cloves garlic, peeled and halved
4. 75g shallots or onions, peeled and chopped
5. 1 tsp ground coriander
6. 1 tsp whole cumin seeds
7. 50g fresh coriander (including the stalks)
8. 25g fresh basil leaves
9. 3 tbsp groundnut oil
10. Zest and juice 2 limes
11. 2 tsp Thai fish sauce
Method:
1. Place all the ingredients into the Soup Maker and blend
on level 3. Season.
2. Keep the paste in an airtight container in the fridge for
up to 1 week.
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