By Keith Floyd
Don’t be put off by the number of ingredients—this soup is quick and easy to make and it’s not only green, it’s very tasty. Dried shrimps and shrimp paste are usually both available in Asian supermarkets.
Bring the chicken stock to a boil, then add the onion, garlic, dried shrimps, shrimp paste, green chiles, and lemongrass and cook for 5 minutes or so.
Add the chopped green leaves and soy and fish sauces to taste and cook for 4-5 minutes.
Serve hot, garnished with cilantro and mint leaves.