- Cook the potatoes in boiling water for 6-7 minutes until tender, drain.
- In a wok fry heat, the oils, add the chicken and cook until nicely sealed, add the ginger, potatoes, red pepper and baby corn and continue frying for a couple more minutes.
- Pour in the coconut milk, water, lime juice and bring to a simmer. Season to your taste. Finally add the spring greens and wilt. Serve in a bowl topped with coriander.
If you like a little kick to your broth, feel free to add some chilli.
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