Step 1:
You will need

* 2 cm ginger, chopped
* 4 cloves of garlic, chopped
* Half an onion, sliced
* 2 Thai chillies (or any other type), sliced
* 2 lemon grass stalks, chopped
* 1 tsp turmeric
* 1 Tbsp brown sugar
* 2 Tbsp vegetable oil
* 2 fl oz fish sauce
* 2 1⁄8 pt chicken stock
* 2 fl oz rice wine vinegar
* 4 kaffir lime leaves
* a few basil leaves
* 1 Tbsp of lime juice
* 1 chicken breast, cut into cubes
* 6 large shrimps peeled
* 4 Tbsp of shredded cabbage
* a few coriander sprigs for garnish
* 2 saucepans
* 1 sieve
* 1 wooden spoon
* 1 ladle

Step 2:
Cook the vegetables
Warm the pan on a medium heat and add the oil. Let the oil heat up and add the onions. Slowly cook them for about 1 or 2 minutes and add the garlic and ginger. Stir and gently cook for a few minutes.
Step 3:
Add the liquid ingredients and spices
Add the chicken stock, lemongrass, lime leaves, basil, chillies, brown sugar, rice wine vinegar, fish sauce and finally the turmeric. Stir, bring to a simmer and cook for 15- 20 minutes.
Step 4:
Strain the soup
After about 15-20 minutes, strain the soup into the other pan with the aid of the sieve. Press out the remaining liquids with a spoon, give the sieve a shake and then discard its contents. Bring the soup to a slow simmer.
Step 5:
Cook the chicken and shrimps
When the soup has reached a simmer, add the chicken and cook for about 3-5 minutes. Next, add the shrimps, cook for a few minutes more and remove from the heat.
Step 6:
Serve
Just before serving, add the lime juice to the soup and stir. In a serving bowl put the shredded cabbage and ladle the soup over the top. Garnish it with a few sprigs of coriander and serve! This recipe can be varied greatly. For example, the shrimps can be replaced with beef or pork. Experiment and enjoy.

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