Thai Coconut Chicken Soup (Tom Kha Gai)

Method

1. Combine the coconut milk, broth, lemongrass, ginger, chilli & kaffir lime leaf in a heavy based saucepan over a medium heat & bring to a simmer. Allow to cook for 5 minutes
2. Add the beans, zucchini & chicken to the pan and simmer for another 5-8 mins or until the chicken is just cooked through.
3. Stir in the lime juice & fish sauce and add the Asian greens, allow to cook for 2 mins or until the greens are just wilted.
4. Taste and adjust lime juice and fish sauce to suit and stir in the coriander leaves.
5. Remove the lemongrass & kaffir leaves and ladle into your serving bowl. Serve with an extra lime wedge on the side.