Thai Prawn and Chicken Soup

 

Serves 2

2 cups water

2 cups coconut milk

1 / 2 bouillon cube of chicken

1 / 2 Lime

1 to 2 teaspoons chili paste (sambal oelek)

1 1 / 2 tablespoon ginger, grated, fresh

3 / 4 tablespoons fish sauce (Asian)

150 to 200 g chicken fillets without skin

A couple of handfuls ready cooked and peeled prawns

1 / 2 Chinese cabbage or cabbage

50 g Shiitake mushrooms or any other mushrooms

2 spring onions

1 / 2 red chilli

1 / 2 – 1 tblsp Coriander, fresh
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Place water, coconut milk, broth, finely grated rind of lime, lime juice, chili paste, ginger and fish sauce in a large saucepan and bring to a boil.

Cut chicken into strips.

Add chicken and cook for 5 minutes.

Cut Chinese cabbage into strips, slice the mushrooms. Chop the spring onions and chilli, add all to the pan, cook for 5 minutes.
Add the prawns for a minute before the soup is ready. Just warm up, don’t boil them.
Put half the chopped coriander in the soup and stir.

Taste the soup. Maybe you want more zing? Then add a little extra sambal oelek.