Thai Chicken Soup

• 3 g reduced-fat butter
• 1/2 clove garlic, peeled and finely chopped
• 1/2 None red chilli, deseeded and cut into thin rings
• 1 None hazelnut-sized piece fresh root ginger, peeled and grated
• 150 g chicken fillet, cut into strips
• 125 ml chicken stock
• 125 ml coconut milk
• 1-2 tsp lime juice
• 30 g bean sprouts
• 10 g alfalfa sprouts
• 2 sprigs fresh coriander, leaves stripped from stems
• None None Lime slices, for garnish

1. Melt the butter in a saucepan and fry the garlic, chili and ginger for 2 mins. Add the stock and coconut milk and bring to a low boil. Add chicken and cook for 15 mins, or until chicken is cooked through. Add lime juice and season to taste.
2. Ladle into bowls and top with bean sprouts and cilantro. Serve garnished with lime slices.

butter, clove garlic, red chilli, fresh root ginger, chicken fillet, chicken, coconut milk, lime juice, bean sprouts, alfalfa sprouts, fresh coriander, lime slices

Taken from recipes-plus.com/api/v2.0/recipes/16241 (may not work)