Hot & sour coconut soup

Hot & sour coconut soup

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(21 ratings)

Ready in 25-30 minutes


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 and extra info


  • kcal356
  • fat19g
  • saturates15g
  • carbs26g
  • sugars0g
  • fibre1g
  • protein22g
  • salt2.47g


  • 100g Thai fragrant rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 175g chestnut mushroom, sliced
  • 200g cherry tomato, halved
  • 1 tbsp lime juice
  • 2 tbsp fish sauce (nam pla)
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 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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Comments, questions and tips

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GiSora's picture
23rd Jun, 2019
I think this is basically Thai soup called Tom Kha Gai. It is a good recipe and result is yummy. Recipe is easy to follow as well.
SalsR's picture
11th Oct, 2017
I absolutely adore this soup and it is so versatile!! Sometimes I add rice but often use a variety of vegetables instead. I sometimes also leave out the chicken and have as veggie meal. I have been asked for the recipe so many times! Highly recommended :0)
17th Mar, 2017
Love this soup! Only thing annoying is skin of the tomatoes! And peeling each cherry tomato is much work... any solutions?
15th Feb, 2017
This recipe is amazing. 1. Instead of "4x kaffir lime leaf" you can use lime zest/skin peeling (1 lime) as I did when I couldn't find the leaves. 2. I guess fresh shrimp could also be added
10th Dec, 2013
Simple ingredients and as someone else commented, you can throw in various bits and pieces that are lurking in the fridge. Will definitely make again in future. Lovely for a cold winter evening.
9th Jan, 2013
My family adore this soup. Its is so simple, quick and very healthy. Even the young ones love it. It has become a staple and now I add all sorts to it, whatever happens to be in the fridge and it seems to work with everything ! Its even impressed friends at dinner parties....managed to find some cute little bowls in a charity shop....looks fab !
3rd Mar, 2011
This is by far the nicest soup I have ever tasted. My girlfriend and I could eat this every day and not get bored. Absolitely delicious and deserves 10 stars! I personally go easy on the fish sauce but it's just my preference as can be quite over powering.
17th Apr, 2010
Absolutely delicious!!.....& soooooo quick & easy. I wilted some additional bok choi in at the last 2 mins for some extra crunch, which was lovely. Next time I make it I'm only going for 1 tbsp of fish sauce as it was a little on the salty side for us, but apart from that. Get on & make it if you haven't won't be disappointed.
6th Apr, 2009
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!
23rd Sep, 2008
I love this recipe!! Very easy and quick to do. Tasty with prawns also :)


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9th Feb, 2015
I used only a teaspoon of Fish Sauce and substituted a dash or two of chilli powder rather than fresh chili, which made controlling the spice level much easier. Tastes exactly like what you would order at a restaurant! Yum!
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