Add the chicken stock, coconut milk, fish sauce, sugar, lime juice, and shredded chicken.
1 litre good quality chicken stock, 400 ml (14 oz) can of coconut milk, 1 tbsp fish sauce, 1 tbsp light brown sugar, juice of 1 lime, 6 cooked chicken thigh fillets
Bring to the boil and simmer for 5-6 minutes, until the chicken is fully heated through. If you would like to thicken the soup at all, slowly pour in the cornflour/water slurry, whilst stirring.
1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water to form a paste/slurry
Taste the soup and season with a little salt and pepper if needed.
Divide between bowls, then top with fresh coriander and drizzle with a little chilli oil. Top with slices of lime before serving.
small bunch fresh coriander, 2 tsp chilli oil for drizzling, 1 lime
Video
Notes
Make it vegetarian?Yes, leave out the chicken, or swap it for a vegetarian chicken alternative (i.e Linda McCartney's vegetarian chicken pieces or Meatless Farm vegetarian chicken breast). Swap the chicken stock for good quality vegetable stock. I would also add some extra mushrooms.Can I make it ahead?Yes, you can make the soup, then cool, cover and refrigerate. Reheat in a pan, over a medium heat, stirring occasionally, until piping hot.Nutritional information is per serving, based on this recipe serving 6 people.