Recipe: Chicken Thai Soup

Credit to Anna at: https://annasfamilykitchen.com

Something perfect for a chilly autumnal evening!

A note from Anna: “This particular soup is packed with aromatic Thai flavours and I always try to make my soups hearty and satisfying so they’re enough to serve as an easy midweek dinner or any day lunch.”

Serves: 4

Prep: 15 minutes
Cooking: 15 minutes
Total: 20 minutes

Difficulty: easy

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Ingredients for 4

1 tbsp oil
3 garlic cloves crushed
1 red chilli finely chopped
3cm ginger grated or chopped
bunch coriander, stalks finely chopped, leaves reserved
1 stalk lemongrass bashed
2 tbsp fish sauce
2 tbsp soy sauce
4 kaffir lime leaves
juice of a lime
2 tsp palm sugar or brown sugar
400ml coconut milk
800ml chicken stock
4 cooked chicken breasts
100g Mange tout or sugar snaps halved
150g babycorn cut into 1cm disks

Soften the garlic, chilli, ginger, lime leaves and coriander stalks in the oil for 3 minutes.

Add the fish sauce, soy, sugar, lemongrass and stock. Stir and bring to a simmer then add the coconut milk. Continue simmering for 10 minutes so that the soup reduces and thickens slightly.

Slice or chop the chicken breasts into bitesized pieces. Add the chicken along with the lime juice, baby corn and mange tout – or whatever veggies you are using.

Taste for seasoning and pour into bowls. Top with the fresh coriander leaves.