Spicy Thai Chicken Soup

Serves: 4

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Total Time: 20

Prep Time: 3

Cook Time: 17

• 1 tablespoon(s) vegetable oil
• 1 small onion, sliced
• 300 gram(s) stir-fry chicken pieces
• 1-2tbsp red Thai curry paste
• 600 ml hot chicken stock
• 400 gram(s) can chopped tomatoes
• 100 gram(s) (3½oz) sugar snap peas, halved
• 150 gram(s) baby sweetcorn, halved
• 4 tablespoon(s) freshly chopped coriander
• Grated zest of ½ lime

Method

1. Heat the oil in a large frying pan or wok. Add the onion and fry for 5min until it begins to soften. Add the chicken and cook for a further 5min until golden brown, then add the curry paste and fry for a further 1min to warm the spices through.
2. Pour in the chicken stock and chopped tomatoes, then simmer for 5min. Add the sugar snap peas and baby sweetcorn and cook for a further 1min until the chicken is cooked through. Divide the soup among four warmed bowls, sprinkle with coriander and lime zest, and serve with a wedge of lime.

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