Hot & sour coconut soup

Recipe uploaded by

Mary Cadogan

6 ratings

Recipe by Mary Cadogan

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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.

356 kcalories, protein 22g, carbohydrate 26g, fat 19 g, saturated fat 15g, fibre 1g, salt 2.47 g

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• Bronwen

  04 December 2007

  Bronwen rated and commented on this recipe

  

  This was fantastic i fancied something spicy but warming and i got it all in one

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• NIKKIRECIPES

  15 January 2008

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• Poolio

  17 June 2008

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• Allmine

  05 August 2008

  Allmine commented on this recipe

  I love Thai food and thought this was absolutely lovely and authentic tasting.

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• Allmine

  05 August 2008

  Allmine rated and commented on this recipe

  

  Sorry, forgot to put 5 stars in above comment.

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• Lisa

  23 September 2008

  Lisa rated and commented on this recipe

  

  I love this recipe!! Very easy and quick to do. Tasty with prawns also :)

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• Rae

  06 April 2009

  Rae commented on this recipe

  My 16 year old son made this as the starter for a 3 course meal he cooked today as part of his GCSE catering exam, he practised on the family at the weekend and it was yummy!

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• lipstick

  20 October 2009

  lipstick rated and commented on this recipe

  

  Love this - probably my husband's favourite meal!

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Ingredients

• 100g Thai fragrant rice
• 1.2l chicken stock or vegetable stock
• 1 stalk of lemon grass , 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

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 100g Thai fragrant rice
• 1.2l chicken stock or vegetable stock
• 1 stalk of lemon grass , 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

356 kcalories, protein 22g, carbohydrate 26g, fat 19 g, saturated fat 15g, fibre 1g, salt 2.47 g

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