Hot & sour coconut soup
- Preparation and cooking time
- Total time
- Ready in 25-30 minutes
- Easy
- Serves 4
Skip to ingredients
- 100g Thai fragrant rice
- 1.2l chicken stockor vegetable stock
- 1stalk of lemongrassthinly sliced
- 1 tbsp finely chopped galangal or root ginger
- 4 fresh or freeze-dried kaffir lime leaveschopped or crumbled
- 2 red chilliesdeseeded and finely chopped
- 250g skinless boneless chickenbreast, thinly sliced
- 175g chestnut mushroomsliced
- 200g cherry tomatohalved
- 1 tbsp lime juice
- 2 tbsp fish sauce(nam pla)
- 200ml carton coconut cream
- a handful of fresh corianderchopped
Nutrition: per serving
- kcal356
- fat19g
- saturates15g
- carbs26g
- sugars0g
- fibre1g
- protein22g
- salt2.47g
Method
step 1
Cook the rice in boiling salted water for about 10 minutes, until tender, then drain and set aside.
step 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.
