This Chicken and Coconut Soup is easy to prepare, healthy and tastes delicious.
1 red chilli, seeded and chopped
2 chicken breasts, skin off, sliced
1 tsp sesame oil
1 capsicum (pepper), red, yellow or green, finely sliced
4 spring onions (scallions), trimmed and sliced
3 tbsp fish sauce
3 tbsp lime juice
1.5 litres (6 cups) chicken stock
1 x 400 ml (14 fl oz) tin coconut milk
25 gm (1/2 cup) chopped coriander (cilantro)
100 gm (4 handfuls) snow pea shoots
Put sesame oil, chicken and chilli into a saucepan and stir fry over moderate heat until chicken just browns.
Add spring onions, capsicum, chicken stock, coconut milk, lime juice and fish sauce, bring to the boil and simmer about 10 minutes.
Throw coriander and snow peas in at the last minute.
Season to taste and serve immediately.
Enjoy the rich creamy flavour!
Why not try varying the spices next time, for example with cumin, cardamon or turmeric.