Photograph: Steve Painter
- 2 tbsp light vegetable oil
- 1 garlic clove, crushed
- 3 cm piece of fresh ginger, grated
- 1 red chilli, finely chopped
- 6 spring onions, whites and greens separated, finely sliced
- 1 red pepper, deseeded and finely sliced
- 1 green pepper, deseeded and finely sliced
- 4 carrots, peeled and very finely sliced
- 2 stick celery, very finely sliced
- 400 ml tin coconut milk
- 750 ml vegetable stock
- 1 tbsp tomato purée
- 500 g cooked chicken, sliced
- a squeeze of lime juice
- a splash of Thai fish sauce
- a handful of fresh coriander chopped
- a handful of sugar snap peas, sliced lengthways
- chilli oil and lime wedges to serve (optional)
Heat the oil in a large pan over a high heat. Briefly stir-fry the garlic, ginger, chilli and spring onion whites, then add the peppers, carrots, celery, coconut milk and stock. Stir in the tomato purée and add the chicken, cover and bring to the boil.
Simmer for 6-8 minutes, until the veg is wilted and the chicken heated through. Season with the lime juice, fish sauce and coriander.
Add the sugar snap peas and the spring onion greens. Simmer for 5 minutes. Ladle into bowls and drizzle with chilli oil. Serve lime wedges on the side, if you like.
This recipe is taken from Delicious Soups by Belinda Williams (Ryland Peters & Small, £16.99)