Chicken Soup with Green Mango and Ginger

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • Approx. 850 ml ( pints) water
  • 3 tablespoons fish sauce
  • 1 tablespoon palm or demerara sugar, or to your taste
  • ½ small free-range chicken (about 700 g [lb]), cut into small pieces leaving bones attached
  • 2 tablespoons finely chopped fresh root ginger - make sure it is as fleshy and fresh as possible
  • 4 shallots, finely sliced
  • 10 fresh green peppercorns, crushed
  • 1 teaspoon shrimp paste
  • 1 tablespoon chopped fresh coriander root
  • 1 green mango, sliced chopped fresh coriander
  • 2 spring onions, chopped


Put the water, fish sauce and sugar into a large pan. Bring to the boil and add the chicken pieces, half the ginger, shallots and peppercorns. Cover and simmer gently for 20-30 minutes, or until the chicken is tender. Throw in the shrimp paste, coriander root, mango and remaining ginger and simmer for a further 10 minutes or so. Serve the soup hot, sprinkled with coriander and spring onions.