When it is cool, there is nothing better than a big bowl of soup, especially this tasty Thai coconut chicken soup. This dish layers the flavour as you saute veggies and the result is a brothy—yet creamy—soup full of spice and flavour, bound to invigorate and refresh.

You want to use a Dutch oven or deep skillet with a lid for this recipe

INGREDIENTS:

• 2 tablespoons coconut oil
• 1 white onion, sliced thin
• 4 cloves garlic, minced
• 2.5cm fresh ginger, peeled and cut into 6 slices
• 2 stalks lemongrass, cut into four, 5cm pieces and pounded
• 1 ½ tablespoons red curry paste
• 4 cups low salt chicken stock
• 1kg (approx) chicken breast or thigh, sliced to 0.5cm thin and cut into 2.5cm pieces
• 200grams shiitake mushrooms, sliced
• 2, 400ml cans coconut milk
• 1 tablespoon sugar
• 1 tablespoon fish sauce
• 1 tablespoon lime juice

Garnish with:

• Coriander
• Lime wedges
• Chilli oil

METHOD:

1. Gradually heat coconut oil over medium heat for 3-4 minutes. Add onion, garlic, ginger, lemongrass, and curry paste. Cook for 4-6 minutes. 
2. Once the onions soften, add chicken broth and bring to a boil. Add chicken and mushrooms, cover, and simmer for 10 minutes. Remove the lid and continue to cook until the chicken is cooked through, approximately 15 minutes.  
3. Add coconut milk, sugar, fish sauce, and lime juice. Stir to combine, 5 minutes. Add salt and pepper to taste. Remove the ginger and lemongrass with a slotted spoon.
4. Garnish with coriander, chilli oil, and lime wedges. Serve immediately.