Prep to Cook: Foil wrap, ovenproof dish, pan, vegetable knife, measuring jug, serving bowls, large pan, wooden spoon, chopping board, French cooks knife
Pre-heat oven to cook chicken thighs
Prep: Step 1: Firstly cook the chicken thighs.
Place in an ovenproof dish with 100ml water and season well.
Roast uncovered in the oven for 35 minutes at Gas Mark 4 or 180⁰C
Take out of the oven and allow to cool. Pour off any juices and retain in a jug
Step 2: Prepare the soup stock:
Put the Holy Basil (leaves and stems) in a processor with peeled garlic clove.
Split the red chilli and carefully remove the seeds before putting into the processor
Add the Thai fish sauce and pinch of sugar (or 1 tsp galangal) and 50ml water.
Process for 30 seconds until all the ingredients are reduced.
Pour all this into the water in a saucepan and mix thoroughly.
Add the chicken cooking juices.
Step 3: Prepare the vegetables
Trim the roots and shoots off the spring onions
Shred the spring onions into whisper thin strands. Retain some for garnish and put the remains in the soup.
Peel and slice the onion, again into whisper thin slices to go into the soup pan.
Take the portion of hard white cabbage and slice very finely to give shavings of cabbage to add to the soup.
Step 4: Prepare the cooked chicken meat
Remove the skin from each of the thighs and take the chicken off the bone.
Pile up the meat on a chopping board.
Using two forks shred the chicken meat into torn strips.
Throw away the skin and bones (or retain for stock making).
Step 5: Create the soup meal:
Add the chicken to the spicy juices and stir well, taste and add seasoning if needed
Bring to the boil and check the vegetables are softened. Remove from the hob.
Stir in the crème fraiche (optional) Serve piping hot.