Thai Chicken Soup - cooking recipe

Ingredients

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

Preparation

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.
Ladle into bowls and top with bean sprouts and cilantro. Serve garnished with lime slices.