Ingredients:
Water or Chicken STock – 1 litre
Ginger – 2 tblsp, grated
Lemon Zest – 1 tsp
Sea Salt – 1/2 tsp
Thai Fish Sauce – 1/2 tsp
Red Pepper Flakes as per taste
Red Capsicum – 1 cup, thinly slice
Snow Peas – 1 cup
Mushrooms – 1 cup, sliced
Coconut Milk – 1 cup
Lime Juice – 2 tblsp
Chicken Breast – 1 cup, cooked and shredded
Coriander Leaves – 1/2 cup, chopped
Method:
1. In a large pan, combine water, ginger, lemon zest, salt, fish sauce and red pepper flakes.
2. Bring to a boil over high heat.
3. Reduce heat to medium and add red capsicum, snow peas and mushrooms.
4. Simmer for 5 minutes.
5. Reduce heat to low.
6 Gradually stir in coconut milk and lime juice.
7. Add chicken breast and cook just until heated through, for about 4 to 5 minutes.
8. Remove from heat.
9. Transfer into bowls.
10. Garnish with fresh coriander.
11. Serve.
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