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

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