Hot & sour coconut soup
By Mary Cadogan
A really light soup with plenty of fresh vibrant flavours. Serve it as a main course, or without rice as a light starter
- Ready in 25-30 minutes
- Serves 4
- Easy
Nutrition per serving
-
kcal 356
-
fat 19g
-
saturates 15g
-
carbs 26g
-
sugars 0g
-
fibre 1g
-
protein 22g
-
salt 2.47g
Ingredients
- 100g Thai fragrant rice
- 1.2l chicken stock or vegetable stock
- 1 stalk of lemongrass, thinly sliced
- 1 tbsp finely chopped galangal or root ginger
- 4 fresh or freeze-dried kaffir lime leaves, chopped or crumbled
- 2 red chillies, deseeded and finely chopped
- 250g skinless boneless chicken breast, thinly sliced
- 175g chestnut mushrooms, sliced
- 200g cherry tomatoes, halved
- 1 tbsp lime juice
- 2 tbsp fish sauce (nam pla)
- 200ml carton coconut cream
- a handful of fresh coriander, chopped
Method
Cook the rice in boiling salted water for about 10 minutes, until tender, then drain and set aside.
Meanwhile, heat the stock in a large pan, add the lemongrass, galangal or ginger, lime leaves and chillies and simmer for 5 minutes. Add the chicken and mushrooms and simmer for a further 5 minutes. Stir in the tomatoes, lime juice, fish sauce and coconut cream and simmer for 5 minutes more. Scatter over the coriander and serve each portion with a little cooked rice spooned in.
