Whenever I cook soup I always make sure I put some aside so I can make a curry. This time I made it from broccoli-courgette soup, jazzed up with my curry spice mix, fresh ginger, lemon grass and kaffir lime leaves and topped off with coconut milk. I seasoned it with tamarind, palm sugar, trassi and fish sauce.
The chicken thighs (organic from @koopeenkip) I rubbed in lemon salt, pepper and oil and grilled in a hot grill pan. While I let it rest in some aluminium foil I grilled bimi and mushrooms in the same pan (why create more washing up? ;). That charcoal flavour really lifts up the dish!
Top off with spring onion, paksoi and fresh chili for the finishing touch.