This soup is a meal in itself, with tender chunks of chicken and rice flavoured with Thai curry paste, lemongrass and lime. It’s a big favourite in my house.
Heat the oil in a saucepan over a medium heat, add the onion, garlic and ginger and fry for 2 minutes, then add the curry paste and fry for 10 seconds. Add the coconut milk, chicken stock, lemongrass, honey, fish sauce and lime zest and juice. Bring to the boil, then reduce the heat and simmer for 5 minutes. Add the mushrooms and chicken and simmer for a further 5 minutes.