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Hot & sour coconut soup

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
  • Serves 4
  • Easy
  • Calories 356
  • Carbohydrates 26
  • Saturated Fat 15
  • Sugar 0
  • Protein 22
  • Fat 19
  • Fibre 1
  • Salt 2.47

Nutrition per serving

  • Calories 356
  • Carbohydrates 26
  • Saturated Fat 15
  • Sugar 0
  • Protein 22
  • Fat 19
  • Fibre 1
  • Salt 2.47

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

  1. Cook the rice in boiling salted water for about 10 minutes, until tender, then drain and set aside.

  2. 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.

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