About this recipe:This Thai-inspired soup is light, spicy and delicious. Chicken is simmered with pak choi in a well-seasoned coconut soup base. It's the perfect soup that can be enjoyed anyday of the week.
2 teaspoons groundnut oil
2 cloves garlic, thinly sliced
1 (2.5cm) piece fresh ginger root, grated
15g chopped lemon grass
3-5 kaffir lime leaves
1-2 teaspoon crushed chillies or to taste
1 teaspoon ground coriander or to taste
1 teaspoon ground cumin or to taste
1 skinless chicken breast fillet, cut into thin strips
1 onion, thinly sliced
140g pak choi, finely chopped
1 litre water
275ml coconut milk
4 tablespoons fish sauce
4 tablespoons chopped fresh coriander
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Method Prep:15min › Cook:45min › Ready in:1hr
In a large saucepan over medium heat, heat groundnut oil.
Stir in garlic, ginger, lemon grass, crushed chillies, coriander and cumin. Cook until fragrant, 2 minutes.
Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes.
Stir in pak choi and cook until it begins to wilt, 5 to 10 minutes.
Stir in water, coconut milk, fish sauce and fresh coriander.
Simmer until chicken is thoroughly cooked and flavours are well blended, 30 minutes.