The Weekly Soup – Thai Chicken Soup
See, it’s the end of March, it’s officially Spring time but not quite warm yet, so this soup is perfect. It’s chunky and tasty and zingy and lovely. The Asian flavours bring a burst of holiday on to the table. You can make it vegan very easily, just don’t use chicken or fish sauce and you’ve a gorgeous vegan broth!
Half a tray of mushrooms, 1 small tin of sweetcorn, 1 small tin of coconut milk, 2 breasts of chicken, 1 lemongrass, 1 chili, 1 thumb of ginger, 1 bunch of scallions, 2 cloves of garlic, 1 bag of beansprouts, 1 vegetable or chicken stock cube, soy sauce and a bit of fish sauce.
In a large pot add your sliced mushrooms, sweetcorn, chicken breasts cut to bitesizes, the lemongrass, chili, grated garlic, grated ginger, fish sauce, soy sauce and the stock cube. Cover with boiling water and let it cook for 15 minutes. Take it off the heat and mix the coconut milk in. Add the shredded scallions and bean sprouts. Done!