Thai Coconut Lime Chicken Soup

This Thai Coconut Lime Chicken Soup is packed with punchy flavour and will quickly become one of your weekly staples.

UNDER 10 MINS

Ingredients

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp lemongrass paste or 2 stalks lemongrass, finely chopped
• 1-2 red chillies, sliced
• 450g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 4 cups chicken stock
• 1 can coconut milk
• 1 tbsp fish sauce
• 1 lime, zest and juice
• 1 cup mushrooms, sliced
• 1 red bell pepper, thinly sliced
• 2 cups baby spinach leaves
• fresh coriander, chopped
• spring onions, chopped

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion and sauté until it becomes translucent, about 2 minutes.
3. Add the minced garlic, grated ginger, lemongrass paste, and sliced red chillies. Cook for another minute until fragrant.
4. Add the chicken pieces to the pot. Cook until the chicken is no longer pink, about 5 minutes.
5. Add the sliced mushrooms and red bell pepper to the pot. Cook until the vegetables are softened slightly.
6. Pour in the chicken stock and coconut milk, stirring to combine.
7. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 2 minutes.
8. Stir in the fish sauce, lime juice, and lime zest.
9. Add the baby spinach leaves and let them wilt in the hot soup, for a minute.
10. Garnish with chopped fresh coriander and spring onions.