Thai chicken soup with coconut milk

Ingredients

Metric

Imperial

1 kg	2.2 lb	pieces of Olymel chicken breast
1	1	large onion, chopped into chunks
2	2	large carrots, sliced crosswise
3	3	celery stalks, thinly sliced
1	1	red pepper, diced
4	4	garlic cloves, finely chopped
60 ml	2 tbsp	chopped ginger
30 ml	2 tbsp	red or green curry paste
2.5 l	10 cup	poultry bouillon
750 ml	3 cup	coconut milk
60 ml	1/4 cup	lime juice
15 ml	1 tbsp	sriracha sauce
8	8	green onions, thinly sliced
-	-	Coriander to taste
-	-	Canola oil, for cooking
-	-	Salt and pepper

In a large pot, bring the oil to high heat. Put in the onion, the carrots and the celery, and cook for 3 minutes, stirring constantly.
Add the red pepper, the garlic, the ginger and the curry paste and cook for a further 2 minutes while stirring constantly.
Pour in the chicken bouillon and the coconut milk, bring to a simmer and let it stew for 10 minutes.
Add the chicken, the lime juice and the sriracha sauce and continue cooking for 5 minutes.
Serve the soup hot, garnished with green onions and cilantro leaves.