Herbal Chicken Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • 1 litre ( pints) chicken stock
  • 1.1 kg (lb) 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 [12oz1lb])
  • 4–6 shallots, sliced
  • 225 g (8oz) pineapple or green mango, peeled and chopped
  • 225 g (8oz) pumpkin, peeled and chopped
  • 2 dried red chilli peppers, crushed
  • 1 large clove garlic, crushed
  • 1 grilled tomato, chopped
  • Dash of fish sauce
  • 2 tablespoons lime juice
  • 2 tablespoons tamarind water

To Garnish

  • 1 tablespoon chopped fresh basil leaves
  • 2 red chilli peppers, shredded
  • 1 blade of lemon grass, very thinly sliced


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 grass. Serve steaming hot.