Thai coconut chicken soup (tom kha gai)

Ingredients

• 1 lb boneless chicken breasts
• 2 cans coconut milk
• 3 cups chicken broth
• 8 oz mushrooms
• 1 tbsp fresh ginger
• 2 limes
• 1 bunch cilantro
• 2 tbsp fish sauce
• 1 tbsp Thai red curry paste
• 1 tsp brown sugar

Need it for more or fewer people? The meal planner scales every ingredient and adds it to one shopping list.

Method

1. Simmer the broth, coconut milk, sliced ginger and curry paste for 5 minutes.
2. Add thinly sliced chicken and the mushrooms and simmer gently 10 minutes until cooked through.
3. Season with fish sauce, sugar and the juice of the limes.
4. Serve topped with cilantro.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer