Thai Chicken Lemongrass Soup

2 cups chicken stock
1 can 400ml/16oz coconut milk
1 red chili, deseeded and finely chopped
1 1-inch piece fresh ginger, peeled and chopped
1 lemongrass stalk, trimmed and finely chopped
1 teaspoon red curry paste

2 chicken breasts, cut into small and thin strips
1 red bell pepper, deseeded and cut into small and thin strips
1/2 cup broccoli florets
2 spring onions, thinly sliced

1 tablespoon fresh lime juice
fresh cilantro

Serves 2
In a pan and over medium heat, bring chicken stock and coconut to a boil. Let simmer for 5 minutes, then add fresh chili, ginger, lemongrass and curry paste. Simmer for another 5 minutes.
Add chicken, bell pepper, broccoli and spring onions. Cook for 10 minutes.
Season with a tablespoon of lime juice and garnish with fresh cilantro. Ready to serve.

© Anja's Food 4 Thought. Recipe from