Chicken and Sweet Tamarind Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • 2 tablespoons groundnut oil
  • 450 g (1lb) free-range chicken breast fillets, skinned and cut into bite-size pieces
  • 2.5 cm (1 inch) piece of fresh root ginger, grated
  • 6 shallots, chopped
  • 2–3 tomatoes, skinned and chopped
  • Salt
  • Freshly ground black pepper
  • 1 litre ( pints) chicken stock
  • 225 g (8 oz) pineapple, skinned and chopped
  • 1 teaspoon sugar
  • 1 tablespoon tamarind concentrate
  • chopped fresh coriander and mint leaves, to garnish


Heat the oil in a large pan and fry the chicken until it is lightly browned. Pop in the ginger and shallots and cook for 3-4 minutes. Add the tomatoes, seasoning and chicken stock. Bring to the boil and simmer until the chicken is tender – about 20-30 minutes.

Throw in the pineapple and stir in the sugar and tamarind. Simmer a little longer so the fruit warms through and the flavours mix. Sprinkle with the herbs and serve.