Thai Chicken Soup

• 5/8 teaspoon butter reduced-fat
• 1/2 clove garlic peeled and finely chopped
• 1/2 red chilli deseeded and cut into thin rings
• 1 fresh root ginger hazelnut-sized piece, peeled and grated
• 5 1/4 ounces chicken fillet cut into strips
• 1/2 cup chicken stock
• 1/2 cup coconut milk
• 2 teaspoons lime juice
• 1 ounce bean sprouts
• 4 7/8 tablespoons alfalfa sprouts
• 2 sprigs coriander leaves fresh, stripped from stems
• 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 hazelnut, chicken fillet, chicken stock, coconut milk, lime juice, bean sprouts, alfalfa sprouts, coriander, lime slices

Taken from www.yummly.com/recipe/Thai-Chicken-Soup-1412831 (may not work)