The BBC Good Food logo
Hot & sour coconut soup

Hot & sour coconut soup

By
A star rating of 4.8 out of 5.23 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Total time
    • Ready in 25-30 minutes
  • Easy
  • Serves 4

A really light soup with plenty of fresh vibrant flavours. Serve it as a main course, or without rice as a light starter

Nutrition:
NutrientUnit
kcal356
fat19g
saturates15g
carbs26g
sugars0g
fibre1g
protein22g
salt2.47g
Advertisement

Ingredients

  • 100g Thai fragrant rice
  • 1.2l chicken stock or vegetable stock
  • 1stalk 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 mushroom , sliced
  • 200g cherry tomato , halved
  • 1 tbsp lime juice
  • 2 tbsp fish sauce (nam pla)
  • 200ml carton coconut cream
  • a handful of fresh coriander , chopped

Method

  • STEP 1

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

  • STEP 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.

Recipe from Good Food magazine, September 2002

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.23 ratings
Advertisement
Advertisement
Advertisement

Sponsored content