This fragrant Thai soup recipe is packed with exciting flavours, and is a bit of a cold-buster, too. The spicy notes will perk up anyone who’s partied out or feels a sniffle brewing.
Ingredients
1 tbsp sunflower oil
2 spring onions, chopped
1 chicken breast, sliced
1 tsp green curry paste
1 tsp ginger paste
1 tsp curry powder
100g mushrooms
2 handfuls of sugar snap peas, halved
3 cups of broth
1 cup of coconut milk
Bunch of basil leaves
1 tbsp coconut sugar, or more if you like it sweeter
Juice of half a lime
Method
Set oil in a large pan on a medium heat. Once the oil is hot, throw in the spring onions, when they start to sizzle add the chicken and sauté for a couple of minutes.
Add the green curry paste, ginger and curry powder and coat the chicken in it. Stir in the mushrooms and sugar snap peas.
Pour the broth and coconut milk into the pan. Add the basil and coconut sugar and bring to a boil. Allow the soup to simmer for about fifteen minutes, until the chicken is cooked and vegetables are tender.
Add the lime juice just before serving.
