Thai Chicken, Vegetable and Coconut Soup – serves 1
1 tsp. coconut oil
1 400ml can coconut milk
1 tbsp. green curry paste
1 tbsp. Thai fish sauce
1 fresh lime
1 packet of mixed stir fry vegetables
1 Chicken breast
Heat the coconut oil in a wok or deep pan. Spoon in the curry paste and fry on a high heat for 2 minutes to get the flavours released. Slice the chicken into chunks and fry in the curry paste for 3-5 minutes, turning the heat down to medium.
Add the can of coconut milk and simmer for 10 mins with the lid on. Take the lid off then add the vegetables and cook for a further 5 minutes. Add the fish sauce and juice of 1 lime, season to taste and serve.