Tom Ka soup

Recipe : Tom Ka (For a recipe from scratch, click here)

1 packet of Tom Ka soup paste mix

Half a chicken cooked, (breast included), torn into shreds or 1 lb raw chicken meat

2 tbsp dried prawns soaked for 20 minutes in hot water

4 scallions, sliced finely

6 mushrooms, diced

1 chili, seeded and sliced finely

1 handful spinach

1/2 tin water chestnuts

4 sprigs broccolini, cut in half

1 tin coconut milk

water

1 tbsp shredded mint

red chili flakes

Heat 1/2 tin coconut milk in a pan over medium heat and add the packet mix. Stir well.

Add the chicken, prawns, scallions, mushrooms, chili, spinach, water chestnuts and broccoli and bring to the boil.

Reduce heat and add 1 cup of water. Let simmer for about 15 minutes until vegetables are soft and the chicken is cooked, if using raw.

Add the rest of the tin of coconut milk and let simmer for another few minutes.

Serve with the mint and chili flakes. (You could also garnish with cashew nuts, peanuts, Thai basil and cilantro).