Thai Chicken and coconut soup


Thai Chicken and coconut soup

Prep Time ~ 15 mins Cooking Time ~10 mins
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4-6

Tip~ To make this a more substantial supper dish, add 200g / 7oz cooked fine noodles and 100g / 4oz peeled raw prawns. Allow the noodles and prawns to simmer gently in the soup until the prawns turn pink and are cooked through.


1 tablespoon vegetable oil

2 skinless chicken breasts cut into thin strips

4 tablespoons Thai green curry paste

1 red chilli, finely chopped

2 tins coconut milk

200ml / 7floz chicken stock

Small bunch mint, chopped

Small bunch basil, torn

To serve: scatter with roasted peanuts and the juice of 1 lime


  • Add the oil to a hot pan and fry the chicken strips together with the curry paste and chopped chilli.
  • Add the coconut milk and stock and bring to the boil.
  • Simmer gently for 3 - 4 minutes; ensure the chicken is cooked through before adding the mint and basil leaves.
  • Serve scattered with the peanuts and lime juice.