b'MethodFry garlic, ginger, spring onion and lemongrass for 3-5 minutes. Next add in turmeric and cayenne pepper; stir and cook for 30 more seconds to release flavours.Add in coconut milk, chicken stock and cooked chicken, ensuring the chicken is covered by the broth. Stir well to combine. Bring soup to a boil. Reduce heat to medium low and simmer.Stir in sweet potato, pepper and basil.Simmer for a few more minutes. Taste andadjust seasoning as needed. Garnish with coriander, extra spring onionand a squeeze of fresh lime juice.To make a vegetarian or vegan option: Use vegetarian stock andswap chicken for a tinTOP TIPof chickpeas. Keep ginger rootin the freezer andgrate from frozen.No need topeel!27'