Gently spiced chicken soup

By Chef: Belinda Williams
Featured on Homemade
This Thai-inspired spiced chicken soup from Sainsbury's magazine is a beautifully warming dish and creative enough for entertaining.   "Years ago, I went to a beach café on Ko Samui in Thailand. This dish, with plenty of attitude, stood out. I made it my mission to recreate it once I was home in the UK" – Belinda Williams
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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2.0 tbsp light vegetable oil

1.0 garlic clove, crushed

3.0 cm piece of fresh ginger, grated

1.0 red chilli, finely chopped

6.0 spring onions, whites and greens separated, finely sliced

1.0 red pepper, deseeded and finely sliced

1.0 green pepper, deseeded and finely sliced

4.0 carrots, peeled and very finely sliced

2.0 stick celery, very finely sliced

400.0 ml tin coconut milk

750.0 ml vegetable stock

1.0 tbsp tomato purée

500.0 g cooked chicken, sliced

a squeeze of lime juice

a splash of Thai fish sauce

a handful of fresh coriander chopped

a handful of sugar snap peas, sliced lengthways

chilli oil and lime wedges to serve (optional)

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