Have I told you yet about the meal swap group I'm part of? It's the best! We meet about every 6 weeks, and the theory is that we bring along 5 meals, each serving 4 people (so basically, we do 1 big cook-up) - then we swap and go home with 5 different freezable meals for our families! It's a great way to try new things and wonderful to have meals on hand in the freezer for those days when we're too busy to cook.
Anyway, this one was made by my friend Kristen, also a mum of 2 young kids - and it was so delicious, I had to get the recipe from her and share it with you! I've never made a Thai soup before, so I'll definitely be trying this one out for myself - great flavours, super healthy and easy too - win!
Ingredients:
2 x 5cm piece ginger
500 ml coconut milk
250 ml chicken stock
4 kaffir lime leaves, torn
1 tblsp finely chopped coriander root, well rinsed
1 thai chilli (small, red chilli)
500 g boneless, skinless chicken breasts or thighs
2 tbsps fish sauce
1 1/2 tbsps lime juice
3 tsp grated palm sugar or soft brown sugar
coriander leaves, to garnish
Method:
Put the ginger, coconut milk, stock, half the lime leaves, coriander root and chilli in the slow cooker. Simmer on low for 1 1/2 hours.
Meanwhile, prepare the chicken. Trim off any fat and then cut the chicken into thin strips. Add the chicken strips, fish sauce, lime juice and palm sugar to the slow cooker and cook for a further 20 minutes or until the chicken is cooked through. Stir through the remaining lime leaves.
Ladle the soup into serving bowls and garnish with coriander leaves.
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