This paste is commonly used for our Hot and Sour soup but you can also use it as a marinade for fish or chicken.
Fresh from the garden: lemongrass, garlic, ginger, chillies, coriander, spring onions, lime
Recipe source: adapted from a recipe by David Thompson
Makes: approx 100ml
· Chopping boards and knives
· Measures – tablespoon, teaspoon
· Salad spinner
· Mixing bowls – 5 med & small
· Citrus juicer
· Stick blender and mini chopper with lid attachment
· Mortar and pestle
· 1 lemongrass stalk
· 3 cloves garlic
· 1 small sized piece ginger or galangal
· 1 fresh red chilli, sliced or 1/2 teaspoon dried chilli
· A small handful of coriander
· 2 spring onions
· 1 lime
· 1 tablespoon soy sauce or gluten free tamari
· 1 teaspoon palm sugar or brown sugar
What to do:
- Cut or strip the leaves from the lemongrass stalk, taking care not to cut yourself on the leaves. Finely mince the lemongrass stalk (reserving the leaves to make tea) to yield 2 tablespoons.
- Peel and finely chop the 3 garlic cloves. Peel and finely chop the ginger.
- Slice the fresh chilli if using, discarding the stalk and seeds (unless you want it really hot!).
- Wash and spin the coriander dry and finely chop all the leaves and stems.
- Wash the spring onion, strip off the outer layer and trim off the roots. Finely slice.
- Cut the lime in half and squeeze out the juice.
- Place all ingredients in the mini food chopper and blitz to create the fragrant paste.
- You may need to grind the paste with the mortar and pestle and a sprinkle of flaked salt to make it really smooth.
- Scrape out the paste with the spatula & use!
- To store for later, spoon into a clean and dry jar, smooth down and add a thin layer of oil to cover, pop lid on and refrigerate.
Notes: What does fresh ginger smell like? What will you use the paste for?