400 g Ardo China mix 200 g Ardo Sugar snaps 100 g Ardo Spring onion 100 g Ardo Thai spice mix 200 g chicken fillet 1 l coconut milk 1 l chicken stock fish sauce 1 lime 50 ml vegetable oil A few sprigs of fresh coriander
Cut the chicken into thin strips and fry them with the Thai herb mix in the vegetable oil.
Moisten with the stock and coconut milk and bring to the boil.
Add the sugar snaps and China mix to the soup and return to the boil. Season with lime and a few drops of fish sauce.