Thai Red Curry Soup

I love a Thai dish and this vegetable packed soup is a sure winner for me! Its also a FAB way of using that leftover veg in the fridge that is looking a little sorry for itself.

Servings 2

10 Minute Preparation

15 Minutes Cooking

INGREDIENTS

1tsp Coconut Oil

2 Chicken Breasts (Diced)

1/2 Cauliflower Head (florets)

1/2 Yellow Pepper (Chunks)

1/2 Courgette (Chunks)

6 Baby Sweetcorn (Halved)

Handful Mangetout

1tbs Garlic

1tbs Ginger

3tbs Red Curry Paste

1 Can Coconut Milk

1tsp Fish Sauce

1tsp Palm Sugar

1tsp Tamarind

1/2 Lime (Juice)

METHOD

- Heat a wok over a high heat and add coconut oil

- Cook the chicken chunks until nice and browned then remove and set aside

- Add the vegetables and stir fry (I sometimes add a little water at this point to help steam the vegetables)

- Once the vegetables are lovely and vibrant add the chicken back to the pan and then add the curry paste

- Toss through the garlic and ginger

- Now pour the coconut milk into the wok and bring to the boil. Once it is bubbling, lower the heat.

- Now add the fish sauce, palm sugar and tamarind

- Serve and squeeze over 1/4 lime

- ENJOY!

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