Thai coconut & chicken soup

SERVES 4 PREP TIME 15 MINUTES COOK TIME 5 HOURS 5 MINUTES

800g chicken thigh fillets

250g small button mushrooms 2 stalks lemongrass

4cm piece fresh ginger

6 makrut lime leaves

195g jar Thai red curry paste

1 litre (4 cups) chicken stock

400ml can coconut milk

1 tablespoon fish sauce

1 tablespoon grated palm sugar

Thai basil and lime wedges, to serve

1 Preheat a 6-litre (24-cup) slow cooker on high.

2 Cut chicken into 3cm pieces.

Halve any larger mushrooms. Bruise lemongrass stalks with the back of a knife. Peel then finely grate ginger; lightly crush the lime leaves with your hands.

3 Place curry paste, lemongrass, ginger and lime leaves in heated cooker. Cook, stirring occasionally, for 5 minutes or until fragrant.

4 Add chicken and mushrooms to cooker; stir until well coated in mixture. Add stock, coconut milk and fish sauce, then stir in palm sugar.

5 Turn the cooker to low; cook, covered, for 5 hours. 6 Serve soup topped with Thai basil and lime wedges.

Suitable to freeze.