Thai Coconut Chicken Soup

Name: Thai Coconut Chicken Soup
Total time: 20 min
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; handful of coriander to garnish

christinebailey.co.uk

A light yet creamy and comforting soup and super speedy to make. Rather than using two cans of coconut milk you could add some chicken stock to replace one can

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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
handful of coriander to garnish