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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