Thai Chicken and Mushroom Soup

Serves 4


2 tins of full fat coconut milk
4 tsps lemongrass paste or fresh is fine
1 bunch coriander
1 chicken stock cube
1/2 tsp garlic crushed
2 red chillies sliced
8 spring onions chopped finely
500g button mushrooms halved
300g shredded poached chicken
200-300ml water


In a large saucepan, add a little olive oil and throw in the spring onions, mushrooms, chillies.
Cook for 3 minutes and add the coconut milk, stock cube and water.
Stir to combine and simmer for 10 minutes.
Add the shredded chicken and coriander.

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