Ingredients
vegetable oil
2 skinless chicken breasts, cut in strips
4 tbsp Thai green curry paste
1 red chilli, finely chopped
2 tins coconut milk
200ml/7fl oz chicken stock
small bunch mint, chopped
small bunch basil, torn
To serve:
toasted sesame oil
Note:
To transform the soup into a more substantial supper dish simply add:
100g/4oz peeled raw prawns
200g/7oz cooked fine noodles
To serve:
handful roasted peanuts (optional)
1 lime, juice only
Method
1.Add a little oil to a hot pan and fry the chicken strips together with the curry paste and chopped chilli.
2. Add the coconut milk and stock and bring to the boil. Simmer gently for three to four minutes to ensure the chicken is properly cooked through before adding the mint and basil.
3. Serve drizzled with a little toasted sesame oil.
To transform the soup into a more substantial supper dish:
allow the noodles and prawns to simmer gently in the soup until the prawns turn pink and are just cooked through. Scatter with roasted peanuts and lime juice.
