Thai soup

Thai soup

Fresh and filling

Makes four portions


1 cooked chicken breast, shredded

10 mushrooms

One small tin of bamboo slices

A bunch of spring onions

1 litre chicken stock

200 ml coconut milk

For the base

Juice of 1 lime

2 tablespoons of finely chopped fresh ginger

2 birdseye chillies, deseeded and chopped

1 tsp ground coriander

1 tsp ground lemongrass

1 tbsp soy sauce

1 tbsp fish sauce

1 tbsp rice vinegar

1 tsbp light brown sugar

1 tsbp cornflour


  1. Mix all the base ingredients in a bowl and stir well.
  2. Pour into a pan over a low heat and stir until it starts to thicken slightly.
  3. Add the chicken stock and bring to the boil. Then simmer
  4. Slice the mushrooms and cut the spring onions into chunks. Add to the soup with the bamboo and shredded chicken.
  5. Leave to simmer for 5 minutes, then add the coconut milk.
  6. Leave to simmer for another 3 minutes and then serve.

Feeling flush?

Juicy king prawns and tofu also work well with this soup, as would shitake or oyster mushrooms.


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