Instructions: Place all the paste ingredients in a small food processor or blender and whizz until blended.

Heat a wok and add the paste. Stir over a medium heat for 2 minutes.

Stir in the coconut milk and stock and bring to the boil. Reduce the heat to a simmer and add the chicken strips. Simmer for 5 minutes, add the peas and simmer for a further 2-3 minutes or until the chicken is cooked. Season to taste.

Just before serving, squeeze the lime juice over the broth and scatter with basil leaves.

To serve spoon some rice into each serving bowl, ladle over the broth and serve at once.

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