Thai-style sausage and coconut soup recipe
 This tasty and warming spicy soup is substantial enough to have for dinner as it contains balls of sausage meat. 3 bird's-eye chillies, chopped3 garlic cloves, crushed1 tbsp chopped fresh root ginger 2 tbsp chopped fresh coriander 1 tsp shrimp pastesplash Thai fish sauce, to taste 6 pork sausages, skins removed and crumbledsalt and freshly ground black pepper 3 bird's-eye chillies, chopped 3 garlic cloves, crushed 1 tbsp chopped fresh root ginger 2 tbsp chopped fresh coriander 1 tsp shrimp paste splash Thai fish sauce, to taste 6 pork sausages, skins removed and crumbled salt and freshly ground black pepper 2 tbsp vegetable oil, for frying1 shallot, sliced3 garlic cloves, sliced2cm/1in fresh root ginger, slicedbunch fresh coriander, stalks finely chopped and leaves separated 1–2 tbsp Thai red chilli paste 1–2 tbsp tamarind paste1 tbsp palm sugar 500ml/18fl oz chicken or vegetable stock 400ml tin coconut milk 5 chestnut mushrooms, sliced100g/3½oz bamboo shoots, julienned50g/1¾oz green beans, cut into 1cm/½in pieces 3 lemongrass sticks, cracked2 limes, for squeezing bunch fresh Thai basil, chopped, to garnishsplash Thai fish sauce, to tastesalt and freshly ground black pepper 2 tbsp vegetable oil, for frying 1 shallot, sliced 3 garlic cloves, sliced 2cm/1in fresh root ginger, sliced bunch fresh coriander, stalks finely chopped and leaves separated 1–2 tbsp Thai red chilli paste 1–2 tbsp tamarind paste 1 tbsp palm sugar 500ml/18fl oz chicken or vegetable stock 400ml tin coconut milk 5 chestnut mushrooms, sliced 100g/3½oz bamboo shoots, julienned 50g/1¾oz green beans, cut into 1cm/½in pieces 3 lemongrass sticks, cracked 2 limes, for squeezing bunch fresh Thai basil, chopped, to garnish splash Thai fish sauce, to taste salt and freshly ground black pepper Method 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. To make the soup, heat the oil in a large saucepan and fry the sausage balls until coloured all over. Remove and set aside.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. Add the sausage balls back into the pan and poach gently for 4–5 minutes until cooked through. Serve in bowls with the limes, fresh Thai basil and fish sauce to season as you like. 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. 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. To make the soup, heat the oil in a large saucepan and fry the sausage balls until coloured all over. Remove and set aside. To make the soup, heat the oil in a large saucepan and fry the sausage balls until coloured all over. Remove and set aside. 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. 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. Add the sausage balls back into the pan and poach gently for 4–5 minutes until cooked through. Add the sausage balls back into the pan and poach gently for 4–5 minutes until cooked through. Serve in bowls with the limes, fresh Thai basil and fish sauce to season as you like. Serve in bowls with the limes, fresh Thai basil and fish sauce to season as you like.