Thai spiced chicken soup Recipe

A hot and sour Thai prawn soup made with lemongrass, ginger and lime.

  • Preparation
    30mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • Chicken thigh(s) : 6 whole
  • Red onion(s) : 1 whole
  • Fish sauce : 50 ml
  • Baby sweetcorn : 12 whole
  • Fresh ginger : 50 g
  • Fresh coriander : 0.25 bunch
  • Stick(s) of lemongrass : 1 whole
  • Lime(s) : 2 whole
  • Fine rice noodle(s) : 100 g
  • Chicken stock : 500 ml
  • Garlic clove(s) : 1 bulb
  • Lime leave(s) : 1 whole
  • Red chilli(s) : 1 g
Method
  • 1. FOR THE STOCK

    Bruise the stick of lemon grass with the back of a knife. Chop half of the ginger roughly. Pick the leaves from the coriander and keep to one side and use the stalks for the stock. Add these ingredients and the lime leaf to the stock and bring to the boil. Once boiling reduce to a simmer.

  • 2. FOR THE SOUP

    Finely dice the onion. Finely julienne the remaining ginger, chop the garlic clove and finely dice the chilli.

    Cut the chicken thighs into thin slices.

    Heat a wok and add a splash of peanut oil. Add the chicken to the pan and cook for 2-3 minutes. Add the onion, cook for 2 minutes before adding the garlic, ginger, chilli and sweetcorn. Cover the ingredients with the stock and cook for 3-4 minutes before adding the noodles. Make sure the noodles are cooked and then finish with the lime juice, coriander leaves and fish sauce.

Chef's tip

«For a vegetarian alternative, replace the prawns with tofu and use a vegetable stock.»

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