thai chicken & coconut soup – Tangleby Gardens

Ingredients

• 1 tablespoon coconut oil or olive oil
• 1 tablespoon Thai red curry paste
• 1⁄2 teaspoon chilli flakes
• 5 cloves garlic — crushed
• 500g skinless, boneless chicken thighs — cut into 1.5cm pieces
• 1 litre chicken stock
• 7cm piece fresh ginger — peeled and cut into 4 pieces
• 3 stalks lemongrass — trimmed
• 3 bay leaves
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 200g mushrooms — sliced
• 1⁄2 red capsicum — chopped
• 400ml can coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• Juice of 2 limes
• Sriracha, salt and ground black pepper, to taste
• Finely chopped chives or spring onion, to serve (optional)