Thai chicken soup

• servings: 2
• active time: 10 min
• total time: 30 minutes

Ingredients

750 ml chicken stock

500 ml coconut milk

1 long red chilli

1 tbsp grated ginger

6 kaffir lime leaves

2 coriander roots

1x200g chicken breast fillets

60 g mangetout

1 tbsp fish sauce

1 tbsp lime juice

Coriander leaves and extra sliced chillies

Directions

1. Place stock, coconut milk, chilli, ginger, lime leaves and coriander root in a saucepan over medium-high heat and bring to the boil.

2. Reduce heat and simmer for 3 minutes. Add the chicken and cook for 6 minutes, or until the chicken has cooked. Add the snow peas and cook for a further minute.

3. Stir though the fish sauce and lime juice. Ladle into bowls and serve with coriander leaves and extra chilli, if desired.

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