Gently spiced chicken and vegetable soup with coconut and ginger

15 MINUTES | SERVES 6 | EASY | Close your eyes when you taste this lovely broth and the fresh lime and coconut flavours will transport you to a beach café in Thailand.

vegetable oil 2 tbsp

garlic 1 clove, crushed

ginger 3cm piece, finely grated

red chilli 1, finely chopped

spring onions 6-7, finely sliced, whites and greens separated red and green peppers 1 of each, finely sliced

carrots 4, very finely sliced

celery 2 sticks, very finely sliced coconut milk 300ml

vegetable stock 750ml

tomato purée 1 tbsp

cooked chicken 500g, shredded lime juice a squeeze fish sauce a splash coriander a handful, chopped sugar snap peas a small handful, sliced lengthways

chilli oil and lime wedges to serve (optional)

• Put the vegetable oil in a large lidded pan over a high heat. Add the garlic, ginger, chilli and spring onion whites. Toss around the pan for a few seconds, then add the peppers, carrots and celery, followed by the coconut milk and stock. Stir in the tomato purée and add the cooked chicken, put on the lid and simmer for a few minutes, until the vegetables are wilted and the chicken is heated through. Season, adding the lime juice, fish sauce and the chopped coriander.

• Just before you are ready to serve, toss in the sugar snap peas and the sliced spring onion greens. Ladle the soup into bowls and serve drizzled with a little chilli oil and with lime wedges on the side, if you like.

PER SERVING 357 KCALS | FAT 23.3G SATURATES 10.5G | CARBS 9.9G | SUGARS 8.4G FIBRE 4.8G | PROTEIN 24.5G | SALT 0.7G