Thai Coconut Chicken Soup – Christine Bailey

Ingredients

• 2 x 400ml cans light coconut milk
• 100ml chicken or vegetable stock
• 25g / 1 large tbsp tom yum paste (use a red Thai curry paste for vegan)
• juice of ½ lime
• 1/2 tsp grated or crushed fresh ginger
• pinch of saffron strands
• pinch of turmeric
• 1tsp fish sauce (omit for vegan)
• 2tsp tamari soy sauce
• 2 chicken breasts (240g), cooked and shredded (or can butter beans or 150g frozen edamame beans for vegan)
• 1 large handful of spinach or pak choy shredded
• 30g bean sprouts
• 4 shittake mushrooms sliced
• 1/2 red chilli, deseeded and chopped