thai chicken soup

  • 3 cups (750ml) chicken stock
  • 2 cups (500ml) coconut milk
  • 1 long red chilli, thinly sliced
  • 1 tablespoon grated ginger
  • 6 kaffir lime leaves, shredded
  • 2 coriander (cilantro) roots, washed and finely chopped
  • 1 x 200g chicken breast fillet, trimmed and sliced
  • 60g snow peas (mange tout), shredded
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • coriander (cilantro) leaves and extra sliced chilli, to serve
  1. Place stock, coconut milk, chilli, ginger, lime leaves and coriander root in a saucepan over medium-high heat and bring to the boil. Reduce heat and simmer for 3 minutes. Add the chicken and cook for 2 minutes. Add the snow peas and cook for a further minute. Stir though the fish sauce and lime juice. Ladle into bowls and serve with coriander leaves and extra chilli, if desired. Serves 2.
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