Thai food is great at any time of the year, but Thai soups are particularly delicious to warm up winter nights. This is such a quick and simple soup to make, perfect for those evenings when you get in from work and fancy something warming but easy to throw together. Plus the health benefits of ginger and garlic should help your immune system fight off any seasonal sniffles.
Ingredients (serves 2)
1tsp coconut oil
4 spring onions
1 chunk of ginger
2 cloves of garlic
1 red chilli
8 chestnut mushrooms
5 baby sweetcorn
400ml coconut milk
Stalk of lemongrass
2 star anise
Splash of fish sauce
Splash of tamari (gluten-free soy sauce)
Drop of honey
Juice of half a lime
Handful of fresh coriander
Method
Chop the spring onions and finely slice the garlic, ginger and chilli. Add to a saucepan with one teaspoon of coconut oil and cook through on a gentle heat for five minutes.
Chop the mushrooms into quarters, slice the sweetcorn in half and add to the pan, then pour in the coconut milk.
Continue to gently warm the soup, adding the lemongrass, star anise, fish sauce, tamari, a drop of honey and the juice of half a lime.
Simmer slowly for around 20 minutes, allowing the coconut milk to absorb the flavours.
Serve sprinkled with fresh coriander leaves.
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