In a large pot on med-high heat, add the stock and bring to the boil, then turn down to medium.
In a small heat-proof jug, add the curry paste, chilli (if using) ginger and garlic and mix together, then pour into the stock water.
Add in the chicken strips, and allow to cook for 5 minutes, stirring occasionally.
Add in all the remaining ingredients, bring to the boil again and then turn down to simmer for 4-5 minutes. Check for seasoning and add extra salt and pepper, sugar or sweet chilli sauce as needed. You want to get the balance of sweet, savory, sour and salty just right.
Serve in small pre-heated bowls with chopped coriander to garnish.
Reprinted with permission of Sarah Graham. To visit Sarah Graham
's blog, click here.