Gently spiced vegetable soup with chicken, coconut and ginger | Sainsbury`s Magazine

Ingredients

• 2 tbsp oil
• 1 garlic clove, crushed
• 3cm piece of fresh ginger, grated
• 1 red chilli, finely chopped
• 6-7 spring onions, whites and greens separated, finely sliced
• 1 red pepper, deseeded and finely sliced
• 1 green pepper, deseeded and finely sliced
• 4 carrots, peeled and very finely sliced
• 2 celery sticks, very finely sliced
• 1 x 400ml tin coconut milk
• 750ml vegetable stock
• 1 tbsp tomato purée
• 500g cooked chicken, sliced
• a squeeze of lime juice
• a splash of Thai fish sauce
• a handful of fresh coriander, chopped
• a handful of sugar snap peas, sliced lengthways