• Lucie Ellis

76. Coconut Chicken Soup


Stripped the leftover meat from last nights roast chicken and used the bones for a quick stock to make this bright, hot and sour soup, a nice change from all the salads! Ate outside despite today’s freezing wind. This is an old recipe from my boating days in the Caribbean.

Use a stock cube and a couple of chicken breasts if you like, just fry the cubed chicken for 5 minutes at the start before you add the veg and spices.


For 4:

250g cooked chicken

3tbsp sesame oil

1tbsp veg oil

1 shallot, finely diced

2 cloves garlic, crushed

1 small knob ginger, peeled and finely grated

2 red thai finger chillies, finely chopped (the hot ones!)

1tsp ground cumin

1tsp ground coriander

2tsp curry powder

2tbsp soy sauce

Juice of 1 large lime

1tsp sugar

1tsp fish sauce

700ml chicken stock

1 tin coconut milk


To garnish:

2 spring onions, finely sliced

2 handfuls coriander leaves, roughly chopped

2tbsp roasted salted peanuts, roughly chopped

Sriracha chilli sauce

Heat the oils in a medium casserole and sweat the shallot, garlic, ginger, chillies, cumin, coriander and curry powder over a medium heat for 5 minutes, stirring.

Now add the soy, lime juice, sugar, fish sauce, chicken stock and coconut milk, bring to the boil then simmer for 2 minutes. Taste, add salt and adjust the balance - you are after a mouth-watering mix of salty, sweet, sour and spicy. Add more soy, sugar, lime and chilli until you've achieved it.

Stir through the cooked chicken and simmer for 2-3 minutes to warm through. Serve topped with the spring onions, coriander, peanuts and a drizzle of chilli sauce.


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