Thai hot and sour coconut soup

Prep: 10 mins
Cook: 15 mins
Thai hot and sour coconut soup
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.


Preparation Time
10 minutes

Cooking Time
15 minutes

Main ingredients
Chicken, Vegetables, Rice, Chilli

Recipe Type


Level of Difficulty

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