Chicken and Vegetable Soup Cooking

We love Thai food, so here’s a great recipe for a Thai Chicken Soup. It’s great for chasing away those winter colds and flu –  thanks to all the chilli and veg!
2 chicken breasts, cut in cubes
5ml coconut oil
1 onion, slices
25ml yellow curry paste OR red OR green
2 cloves garlic, crushed
15ml ginger
1 chilli, chopped
250g frozen French fry mix (Mc Cain’s)
125g button mushrooms, sliced
4 baby marrows, chopped
500ml chicken stock
Juice and zest of 1 lime
15ml fish sauce (or soya sauce)
1 tin lite coconut milk
Fresh coriander

Heat the coconut oil in a large pot and sauté the onions, garlic, ginger and chilli until soft.
Add the veggies and fry a bit to develop the flavours.
Add the chicken.
Pour in the stock, juice, zest, coconut milk and some of the coriander.
Bring to the boil and cook for 10 minutes.
Place the pot in the Wonderbag and leave for an hour to finish cooking.
Serve in hot bowls, topped with coriander.