Chicken Soup with Coconut, Ginger & Lemon Grass

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • 150 ml (ΒΌ pint) chicken stock
  • 2 blades of lemon grass, chopped
  • 4 Kaffir lime leaves, torn in half
  • 5 thin slices of fresh root ginger
  • 500 ml (16fl oz) coconut milk
  • 225 g (8oz) boned and skinned free-range chicken breast, very thinly sliced
  • 4 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 125 ml (4fl oz) lime juice
  • 1 teaspoon black chilli paste
  • 2 tablespoons chopped fresh coriander leaves
  • 5 green chilli peppers, seeded and finely chopped


First, put the stock, lemon grass, lime leaves and ginger in a large pan. Bring to the boil, stirring.

Now add the coconut milk, chicken, fish sauce and sugar and simmer until the chicken slices are tender, about 5-10 minutes.

Put the lime juice and chilli paste in the base of a large serving bowl. Mix them together. Pour the hot soup on top and sprinkle with the coriander and chillies.