Yields: 1 Serving Difficulty: Easy Prep Time: 10 Mins Cook Time: 10 Mins Total Time: 20 Mins
- In a wok, combine Trident coconut cream, OXO stock, lemon grass, lime leaves (if using) and white parts of spring onion. Slowly bring to the boil and simmer for 2 minutes.
- Add chicken, mushrooms and salt and simmer until chicken is cooked through.
- Season to taste with lime juice and fish sauce. Serve garnished with spring onion greens and a lime wedge. Note: For Coconut Prawn Soup, replace chicken with peeled green prawns.