A simple Thai supper

"Da thirteen in the Big Broother Hoose...": Wuh hev been telt tuh sta indoors.
Ye knaa what ah mean leik. Wuh havin puh-tay-ers fo' wor tea,alreet. Cannit waitt!!!......
.....Without further ado lets go to the diary room and see what we´ve been cooking up behind the closed doors of solitary confinement.
Fans of the classic Thai fishcakes will love this chicken adaptation. Forget fish cakes, it's all about chicken.They are not only incredibly more-ish, they're also a cinch to make.A light and healthy supper that's a great variation on the chicken theme,and if you want an even quicker option you an use the left over chicken from that Sunday roast too.

4 small chicken breast fillets (about 600g total), roughly chopped
1 egg
1 1/2 tablespoons gluten-free Thai green curry paste
2 tablespoons fish sauce
2 teaspoons palm or caster sugar
Zest and juice of 1 lime
1/2 cup coriander leaves
4 kaffir lime leaves, finely shredded
2 tablespoons vegetable oil

Place the chopped chicken in a food processor with the egg, curry paste, fish sauce, palm or caster sugar, lime zest and juice, and coriander leaves, then process until just combined. Transfer to a bowl and mix in the shredded kaffir lime leaves. Use wet hands to form the chicken mixture into 12 small cakes.Heat the vegetable oil in a large non-stick frying pan over medium heat.
Cook the chicken cakes, in batches, for 2-3 minutes each side or until golden brown and cooked through.

To make the meal more substantial serve the chicken cakes with this hot and sour soup.
This is a Thai restaurant classic which tastes even more delicious homemade and it’s incredibly easy to make. You will only need about 20 minutes from start to finish and you’ll be left with a flavourful restaurant quality soup that will leave you licking the bowl!The best thing about this soup is how versatile and customizable it is. Make it vegetarian by skipping the chicken. Add pork instead of chicken if that’s what you prefer. Like more heat in your soup? Just add more chilli peppers.

Thai Hot and Sour Chicken Soup
3 cups chicken stock
4 slices fresh ginger
4 kaffir lime leaves, torn (substitute with lime zest)
2 stalks lemongrass, cut into 2" lengths and bruised (substitute with lime zest)
1 fresh hot chile pepper, sliced (I used 2 large slices)
1/2 pound skinless, boneless chicken, cut into bite-sized pieces
1 cup cherry tomatoes (or 1 whole tomato, cut into wedges)
One 15-oz can straw mushrooms (or handful fresh sliced mushrooms)
3 tablespoons fish sauce
1 lime, squeezed (about 2 tablespoons lime juice)
fresh coriander leaves

In a pot, add the chicken stock, ginger, kaffir lime, lemongrass and chile slices. Bring to a simmer, cover, and then turn the heat to low. Let simmer for 10 minutes. Strain out and discard the spent herbs. (You can taste the soup at this point, if you would like it more spicy, keep the chile pepper slices in the stock and discard just before serving.)

Add in the chicken pieces, cherry tomato and mushrooms. Bring back to a simmer on medium heat and then cook for an additional 5 minutes.
Stir in the fish sauce, lime juice and cilantro leaves.