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Thai-style sausage and coconut soup

Thai-style sausage and coconut soup
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 2

This tasty and warming spicy soup is substantial enough to have for dinner as it contains balls of sausage meat.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

For the sausage balls

For the soup base

Method

  1. To make the sausage balls, blitz all of the ingredients, except the sausages, in a food processor and then mix in the sausage meat. Taste and season with salt and pepper. Roll into balls, half the size of golf balls, and set aside.

  2. To make the soup, heat the oil in a large saucepan and fry the sausage balls until coloured all over. Remove and set aside.

  3. In the same pan sweat the shallot, garlic, ginger and coriander stalks for 5 minutes. Add the chilli paste, tamarind, palm sugar and stock. Add the coconut milk, mushrooms, bamboo shoots, beans and lemongrass. Taste and season with salt and pepper.

  4. Add the sausage balls back into the pan and poach gently for 4–5 minutes until cooked through.

  5. Serve in bowls with the limes, fresh Thai basil and fish sauce to season as you like.