Thai Chicken Thigh Soup

Prep everything first: chop the aromatics, measure the coconut and basil elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken thigh. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.

Stir in the red curry paste and the rest of the coconut and basil flavours, letting them cook out for a minute until fragrant.

Add the cherry tomatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped mint and serve while hot.