Thai chicken coconut soup

Method

Heat the oil in a large pot and fry the curry paste, garlic, and ginger for 1 minute until fragrant. Pour in the stock and bring to a simmer, then add the diced chicken breast and cook for 8 minutes until cooked through. Stir in the light coconut milk, fish sauce, and lime juice, then add the mushrooms, pepper, and pak choi, simmering for 4–5 minutes until vegetables are tender. Taste and adjust seasoning with more lime juice or fish sauce as needed. Ladle into bowls and garnish generously with fresh coriander and spring onions.