I have been fancying something fresh and healthy lately after a few weeks of eating out and feeling guilty, so decided to make a Thai soup for lunch.
Dean suggested using freshwater prawns instead of chicken, but I really fancied chicken! However, you could definitely swap for prawns and vary it up. Try different types of vegetables too if you want.
I’d like to make this soup again and maybe add noodles to have it for dinner, I think that would work a treat!
This soup has a vibrant kick to it, which is great if you’re like me and love spicy things. You can always add more coconut milk to cool the spice down if you prefer.