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
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  • 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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5th Aug, 2008
Sorry, forgot to put 5 stars in above comment.
5th Aug, 2008
I love Thai food and thought this was absolutely lovely and authentic tasting.
4th Dec, 2007
This was fantastic i fancied something spicy but warming and i got it all in one


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