Herbal Chicken Soup

Name: Herbal Chicken Soup
Cuisine: Thailand
Ingredients: 1 litre (1¾ pints) chicken stock; 4–6 shallots, sliced; 1.1 kg (2½lb) free-range chicken, flesh removed and cut into small pieces – or, if you don’t want to rip your chicken to pieces, use boned, chopped chicken thighs or breast fillets (you’ll need about 350–450g [12oz– 1lb]); 1.1 kg (2½lb) free-range chicken, flesh removed and cut into small pieces – or, if you don’t want to rip your chicken to pieces, use boned, chopped chicken thighs or breast fillets (you’ll need about 350–450g [12oz– 1lb]); 1.1 kg (2½lb) free-range chicken, flesh removed and cut into small pieces – or, if you don’t want to rip your chicken to pieces, use boned, chopped chicken thighs or breast fillets (you’ll need about 350–450g [12oz– 1lb]); 1 blade of lemon grass, very thinly sliced; 2 red chilli peppers, shredded; 1 tablespoon chopped fresh basil leaves; 2 tablespoons tamarind water; 2 tablespoons lime juice; Dash of fish sauce; 1 grilled tomato, chopped; 1 large clove garlic, crushed; 2 dried red chilli peppers, crushed; 225 g (8oz) pumpkin, peeled and chopped; 225 g (8oz) pineapple or green mango, peeled and chopped; 225 g (8oz) pineapple or green mango, peeled and chopped

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

Ingredients

1 litre (1¾ pints) chicken stock
1.1 kg (2½

Asia
Thailand
Spicy
Gluten-free
Soup
South East Asia

Method

In a large pan bring the stock to the boil, then add the chicken, shallots, pineapple or mango, whichever you are using, and pumpkin and cook, covered, for 15 minutes. Then add the chillies, garlic, tomato, fish sauce, lime juice and tamarind water. Cover and continue cooking for a further 20-30 minutes, or until the chicken is tender. Before serving, garnish with the basil, chillies and lemon