Coconut Chicken Soup

Coconut Chicken Soup - Copy.JPG


5 cups chicken stock

400 ml can coconut milk

1.5 cm fresh ginger sliced

1 small red chilli sliced, deseeded  (extra for garnish)

125 ml rice vermicelli noodles

400 g chicken breast fillet, sliced thinly

1 bunch pak choy, steams separated, rinsed, slice into strips

2 limes, halved, to serve

Fish sauce (optional) to serve


In a large saucepan combine stock, coconut milk, ginger and chilli.

Partially cover and bring to a simmer over medium – low heat.  Simmer for 5 minutes.

Remove ginger and chilli with slotted spoon.

Place noodles in a bowl and cover with boiling water.  Stand for 5 minutes then drain.

Add chicken to soup and bring back to a simmer. Simmer, uncovered for 3 minutes.

Add pak choy to soup and cook for a further 1 – 2 minutes or until just tender.

Divide noodles among bowls. Ladle over soup.  Serve with extra chilli, lime and fish sauce.

( – from their Magazine)

One response

  1. This sounds awesome!