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Spicy Chicken and Coconut Soup
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This creamy, Thai-style soup-as-a-meal has that irresistible balance of hot, sweet and sour that keeps you coming back for more. The lemon grass is there to flavour the broth and impart its lovely aroma – it’s too tough to eat.
The Corker recommends - A cider such as a strong, dryish Herefordshire blend will light the blue touch paper for this complex and vivacious soup, and provide a soothing partner for its spicy, juicy richness.
Typical values per serving:
This recipe was first published in November 2007.