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

Nutrition per serving

  • kcal 356
  • fat 19g
  • saturates 15g
  • carbs 26g
  • sugars 0g
  • fibre 1g
  • protein 22g
  • salt 2.47g


  • 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


  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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