Sadly, not me. This soup will deceive anyone though.
Ingredients: 500g chicken wings/legs, 50g Mun Chinese mushrooms, 5 garlic cloves, an 8cm ginger root strip, chicken boullion cube (I hate to cheat, but it is not worth the hassle), 5 tablespoons rice vinegar, 10 tablespoons soy sauce, 1 full spoon Thai red curry paste, 4 tablespoons honey, 1 chopped green onion for topping, rice vermicelli in any quantity desired, an abundance of boiled water.
Pour enough boiling water over the Mun mushrooms, and soak them for a 10 minutes. Chop into 2-4cm strips.
Heat the wok with a tablespoon of sesame oil and sizzle up those chicken legs/wings for 5 minutes, just to seal in the juicy flavour. Transfer them to a pot of boullion (pre-made from the cube and boiling water).
Peel and chop the garlic finely and add to the soup. Let it bubble lightly for 30 minutes. Next comes the diabolo hot red thai curry paste- a full spoon will be plenty.
Top it off with the rice vinegar, soy sauce and honey. Some like it hot - a single chopped chili pepper can too be chopped up and added in. The consequences may be alarming. Do not try this at home alone.
Let it bubble, let it bubble, let it bubble.
15 more minutes.
Share out the dry rice vermicelli between the bowl, pour over with hot soup and top with fresh spring onion.
Gone Thai, be back soon.