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Thai Chicken Soup

Published Wednesday, 02 September, 2009 by Amy Ward

It's gorgeous!!!



  • 2 Chicken Breasts
  • 1 lime
  • 400ml Coconut Milk
  • 400ml Chicken Stock
  • 1 Sprig of lemongrass
  • 2 1/2 cm Ginger root
  • 1 red chilli
  • 2 tbsp Fresh Corriander


This makes up quite alot (serves 4) but i tastes delicious and it'll last you all week, all you have to do is reheat it :)

Step 1: Grate the ginger root and zest the lime. Then juice the lime and then continue on to chop the red chilli.

Step 2: Cut up the lemongrass and the chicken into strips or however you like.

Step 3: In a shallow dish, sprinkle the lime juice over the chicken pieces and then leave to marinade. To do this cover the bowl and stick it in the fridge for at least 30 mins.

Step 4: Chuck all the other ingredients into a saucepan and heat until boiling.

Step 5: Add the marinated chicken and the lime juice.

Step 6: Reduce heat and leave to simmer for 15 mins (sometimes maybe more depending on the size of the chicken strips, make sure they are cooked properly though!!!)

Step 7: Everything should be done, pour into a bowl and enjoy! Sprinkle the corriander leaves on top. :)

What ever is left can be left until cooled and then put into an clean sealed container to be eaten in the next day, all it needs is reheating in the microwave. :)

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