Chicken and Coconut Hot Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

If you happen to have coconut palms in your garden, then this dish is great fun because you use the water from the coconut for your stock, you garnish the finished soup with the spooned-out soft flesh of the nut itself, and you use the shell as a soup bowl. Of course, if you don’t have your own coconut palm, proceed anyway and adapt the recipe as appropriate.


  • 1 tablespoon coconut or peanut oil
  • 1 tablespoon green curry paste
  • 1.2 litres (2 pints) thin coconut milk
  • 4 Kaffir lime leaves
  • 1 blade of lemon grass, chopped
  • 2 teaspoons grated fresh zerumbet or root ginger
  • 450 g (1lb) free-range chicken breast fillets, cut into 1 cm (½ inch ) strips
  • 50 g (2oz) green beans, finely sliced
  • 2 tablespoons fish sauce
  • ½ teaspoon palm or demerara sugar, or to taste
  • 1 tablespoon roughly chopped fresh holy basil leaves - or use ordinary sweet basil
  • 1 tablespoon roughly chopped fresh coriander
  • 2 teaspoons chopped red chilli peppers – if you don’t like it hot, seed the chillies first
  • 2 green coconuts, halved, flesh scooped out and chopped


Heat the oil in a large pan and stir in the green curry paste. Cook for half a minute to release the flavours. Pour in the coconut milk, lime leaves, lemon grass and zerumbet or root ginger. Bring to the boil.

Pop in the chicken and simmer, uncovered, until the chicken is tender, about 20 minutes. Stir in the green beans, fish sauce, sugar, basil, coriander, chillies and coconut flesh. Simmer for 3-4 minutes and serve.