Tom yum goong and chicken satay

Ingredients

1)Tom Yum Goong:

• 4 small green chillies
• 2 coriander roots and stems
• 600 ml chicken stock
• 12 thin slivers galangal
• 2 stems lemongrass, finely chopped
• 4 kaffir lime leaves
• 8 small button mushrooms
• 8 king prawns, deveined
• 2 tablespoons fish sauce
• 1 1/2 tablespoon lemon juice
• 1/2 tablespoon Nam Prik Phao

2)Chicken Satay:

• 325 g chicken, cut into strips
• 2 cloves garlic, peeled
• 1 coriander root and stem
• 1/2 stem lemongrass
• 1 teaspoon curry powder
• 2 teaspoons ground turmeric
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 250ml coconut milk
• 1 tablespoon vegetable oil
• 1/2 teaspoon white pepper

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Preparation

• 1)Tom Yum Goong:
  Crush the green chillies with the coriander root and stems. Heat the stock to boiling point, add the galangal, lemongrass, kaffir lime leaves and mushrooms and bring back to the boil. Add the prawns, fish sauce, crushed chillies ans coriander roots and stems, lemon juice and Nam Prik Phao and simmer for 1 minute. Garnish with coriander and serve.
• 2)Chicken Satay:
  Start by making the marinade: pound the garlic into a paste together with the coriander root and lemongrass. Thoroughly stir the paste and all the other ingredients together. Add the chicken and ensure they are well coated. Cover and refrigerate for 2 hours. Thread the meat onto skewers and grill for 5-6 minutes per side, basting with the excess marinade until cooked through.