A light yet creamy and comforting soup and super speedy to make. Rather than using two cans of coconut milk you could add some chicken stock to replace one can to make it lighter. Refreshing and tangy thanks to the addition of lime juice, tamari soy sauce and fish sauce. This is a perfect soup for using up leftover cooked chicken. You could also throw in some courgette noodles to make it more substantial. You can make this vegan using the suggestions below.
Difficulty –Â Easy
Time – 10 minutes preparation time, 10 minutes cooking time
Serves –Â 4
Coconut milk is a great source of lauric acid which the body converts into monolaurin known for its anti-microbial benefits. This makes it a wonderful addition to support immune health .
Tom yum paste is readily available in supermarkets or you can make your own. It normally contains a mixture of ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili pepper. It is a delicious simple way to jazz up soups and curries and is also fabulous used as a marinade for fish and chicken.
Serves 4
2 x 400ml cans light coconut milk
100ml chicken or vegetable stock
25g / 1 large tbsp tom yum paste (use a red Thai curry paste for vegan)
juice of ½ lime
1/2 tsp grated or crushed fresh ginger
pinch of saffron strands
pinch of turmeric
1tsp fish sauce (omit for vegan)
2tsp tamari soy sauce
2 chicken breasts (240g), cooked and shredded (or can butter beans or 150g frozen edamame beans for vegan)
1 large handful of spinach or pak choy shredded
30g bean sprouts
4 shittake mushrooms sliced
1/2 red chilli, deseeded and chopped
handful of coriander to garnish
Nutrition per serving: 276kcal, Fat 18.1g, Carbs 5.9g, Protein 21.9g
