1 onion, ½ cut in two, ½ sliced
2 garlic cloves, crushed
1 Coconut Tree Brand frozen red chilli, seeded and sliced
½ tsp Cock Brand shrimp paste
3 macadamia nuts or 6 almonds
½ inch Coconut Tree Brand frozen galangal or 1 tsp Cock Brand dried galangal powder
1 tsp sugar
1 tbsp oil
8 ounces boned, skinned chicken breast, cut in ½-inch cubes
1 ¼ cups Aroy D Brand coconut milk
5 cups chicken broth
1 eggplant, diced
8 ounces green beans, chopped
Small wedge of crisp white cabbage, shredded
1 red bell pepper, seed and sliced
4 ounces shrimp, cooked and peeled
3 tsp salt
1 tsp ground black pepper

1. Grind the onion quarters, garlic, chilli, shrimp paste, nuts, galangal and sugar to a paste in a food processor or with a mortar and pestle.
2. Heat a wok, add the oil and then fry the paste, without browning, until it gives off a rich aroma.
3. Add the sliced onion and chicken cubes and cook for 3-4 minutes.
4. Stir in the coconut milk and broth. Bring to a boil and simmer for a few minutes.
5. Add the diced eggplant to the soup, with the beans, and cook for only a few minute, until the beans are almost cooked.
6. A few minutes before serving, stir the cabbage, bell pepper and shrimp into the soup. The vegetables should be cooked so that they are still crunchy and the shrimp merely heated through. Taste the soup and adjust the seasoning if necessary.