Chicken, coconut and lime soup

The chicken in this recipe could easily be substituted for crab or firm white fish fillets. If you think it needs more substance, you could also add some pre-cooked rice noodles towards the end. Serves 2.


  • 300ml chicken or fish stock
  • 300ml coconut milk
  • 1/2 finely sliced long red chilli
  • 1 tsp grated fresh ginger
  • 1 tsp brown sugar
  • 1 large handful chopped baby spinach
  • 2 tsp fish sauce
  • 150g chicken breast, very thinly sliced
  • 1 tbs lime juice
  • 2 tsp chopped chives
  • 2 tsp chopped basil (thai basil excellent as well)


  1. Place stock, coconut milk, chilli, ginger and brown sugar in a saucepan and bring to a simmer over medium heat. Cook for 10 minutes.
  2. Add spinach and fish sauce, along with sliced chicken, lime juice, and herbs.
  3. Continue to cook until chicken is cooked through. This should only take a couple of minutes. Serve.

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