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A really delicious and filling soup that is full of flavour. It needs limited attention and time, so perfect for busy days.
1.
Heat oil in a large soup pan over medium high.
2.
Add in the ginger, lemongrass and curry paste and stir for a minute or so.
3.
Add in the coconut milk, chicken stock, soy sauce and fish sauce.
4.
Stir to combine and bring to a boil.
5.
Reduce to a simmer and allow to simmer for about 10 minutes.
6.
Add in the mushrooms, courgette and chicken (if using raw), making sure they are immersed in the liquid.
7.
Continue to simmer for about 10 minutes or until the chicken is cooked through.
8.
If using cooked chicken, add it now along with the edamame. Simmer for 3–4 minutes, until everything is heated through.
9.
Remove the lemongrass stalk. Season with black pepper and add lime juice if desired. Serve hot.
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12.
Storage information
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the hob or in the microwave until piping hot throughout, stirring occasionally. The soup can be frozen for up to 2 months; allow it to cool completely before freezing, then thaw overnight in the fridge and reheat gently until piping hot.
Tip
Lower fat: Use half a can of coconut milk and replace the remaining 200ml with extra chicken stock.
Cost-saving tips
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