Thai hot and sour coconut soup
Prep:
10 mins
Cook:
15 mins
This nutritious soup with a spicy hit of chilli and coconut milk warms from within.
100g Thai fragrant rice
1.2l chicken stock
1 stalk of lemongrass, thinly sliced
1 tbsp finely chopped root ginger
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 (found in most supermarkets)
400ml tinned coconut milk
A handful of fresh coriander, chopped
Cook the rice according to the instructions, drain and set aside.
In a large pan heat the chicken stock.
Add the lemongrass and chillies then 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 milk and simmer for 5 minutes more.
To serve, spoon in the serving bowls some of the rice, pour in the soup to cover and scatter over the coriander.
Serves
4
Preparation Time
10 minutes
Cooking Time
15 minutes
Main ingredients
Chicken, Vegetables, Rice, Chilli
Recipe Type
Soups
Cuisine
Asian
Level of Difficulty
Easy
