About this recipe:Thai inspired soup. Full of zesty flavour and healthy! My favourite soup dish that is always in the fridge. This version is made with chicken thighs and normal coconut milk. Swap for raw prawns or chicken breasts and reduced fat coconut milk for an even healthier version. Enjoy! Get experimental with it!
3 green finger chillies with seeds, finely chopped
4 spring onions, roughly chopped
250g mushrooms, roughly sliced
250g baby tomatoes, halved
1 bunch pak choi, roughly chopped
1 (400ml) tin coconut milk
juice of 1 lime
1 handful fresh coriander
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Method Prep:20min › Cook:40min › Ready in:1hr
Pour the fish stock into a saucepan over a medium heat and gently simmer. Add chicken cubes, fish sauce, ginger, lemongrass, garlic, soya sauce and lime zest. Cover and simmer until chicken is cooked and no longer pink in the centre, roughly 20 to 30 minutes.
Add the chillies and simmer for 5 minutes. Taste to see if extra seasoning is needed as per your taste. Remember coconut milk will be added so you will need to take this into consideration with the heat of the chillies.
Add the vegetables and lightly simmer for 3 to 4 minutes. The veg wants to still have some texture. A good guide is to ensure the skins of the tomatoes don't come off. Add coconut milk, juice of lime and stir ensuring any lumps of coconut milk have dissolved; heat through. Just before serving, add a handful of fresh coriander to taste then ladle into warmed bowls and serve.