laska sure, it’s this one from Jamie Oliver which we’ve adapted a little:
www.jamieoliver.com/recipes/chicken-recipes/thai-red-chicken-soup/
It’s not a true, authentic Thai soup but more an homage to, but we love it because it’s so easy and convenient, only 5-6 ingredients and no effort at all. We don’t make it with the butternut squash, we both love it but we just don’t like the texture or flavour of it in this dish. We always put bamboo shoots in for the crunch, and then we add either spinach, or pak Choi, sugar snap peas or mange tout. We do love the chicken version and do it that way fairly often but we also make it with prawns or seafood selection, or sometimes just some sea bass fillets.
sheep I cook down a tin of chopped tomato with a little bit of garlic, herbs, sometimes some veg (courgette, aubergine, peppers or whatever I have to hand that needs using up). Transfer to gratin dish and make a little well for the egg, them cook in the oven for about 10 min depending on how well done you want the yolk. Top with some spring onions and/or fresh herbs. In fact I’ve just remembered the one pictured on the photograph was actually made with leftover ratatouille.