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    Spicy Chicken and Coconut Soup

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    Spicy Chicken and Coconut Soup

    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.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 2 Lemon grass stalks, trimmed
    • 2 Chicken breasts, skinless
    • 1 litre Light chicken or vegetable stock
    • 4cm Fresh root ginger, peeled and finely shredded
    • 1 Red chilli, sliced
    • 1 tbsp Caster sugar
    • 150g Button mushrooms, trimmed and halved
    • 400ml Coconut milk
    • 2 tbsp Thai fish sauce
    • 2 tbsp Lime juice
    • 20g Mint leaves


    1. Bash the lemon grass and cut each stalk in half lengthwise. Cut the chicken breasts in half lengthwise, then slice.
    2. Heat the stock, ginger, lemon grass, chilli, and sugar over a gentle heat and bring to a simmer. Add the chicken, mushrooms and coconut milk, stirring. Simmer over a low heat for 5 minutes, without boiling, until the chicken is tender. Add the fish sauce and lime juice – it should taste hot, sour, slightly sweet and salty. Serve in warm bowls and scatter with the mint leaves.

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    Drinks recommendation

    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.


    Average user rating

    4 stars