Fragrant Thai Style Chicken Soup

I saw this recipe and thought it sounded fantastic for chilly days.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 3  teaspoons  oil
• 1  red chile, deseeded and finely chopped
• 1  stalk lemongrass, finely chopped
• 150  g  baby corn, cut on a diagonal into bite-sized pieces
• 75  g green beans, trimmed and chopped
• 4  spring onions, chopped
• 1 (400 ml) can coconut milk
• 300  ml  chicken stock
• 500  g plain low-fat yogurt
• 1  tablespoon cornflour
• 3  tablespoons water
• 2  chicken breasts, finely sliced
• 2  tablespoons  coriander, finely chopped

Directions

1. Heat the oil in a large saucepan.
2. Add chili and lemongrass, sautéing for 1-2 minutes.
3. Add the babycorn, beans and spring onions.
4. Sauté for another 3-4 minutes.
5. Add the coconut milk and stock.
6. Bring to a boil and simmer until liquid is reduced by half.
7. Mix cornflour with the water and then add that paste to the yogurt.
8. Add entire mixture to the reduced stock and heat until almost boiling.
9. Add the chicken to the pot and poach for 5 minutes or until cooked.
10. Add the coriander and serve immediately.