Chicken and Coconut Hot Soup

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

Asia
Thailand
Soup
Gluten-free
South East Asia

Ingredients

Method