Thai Chicken Soup

This was discovered quite by accident in one of those supermarket recipe leaflets. A bit of tweaking later, and voila! Try and use the heart of a fresh kale – a great winter vegetable. Failing this, use pok choi, spring greens, brocolli, beansprouts, anything to give a bit of crunch.

You can use a shop bought Thai Green Curry Paste (in which case you’ll need to adjust the quantity), or my version which can be found here (sometime soon…)

If you don’t like the fibrous texture of Lemon Grass, you can either leave the stick whole and bruise it with the back of a heavy knife, or discard the tougher outer, upper and rooty bits, finely chopping the rest with a sharp knife or in a food processor

Cooking Time – approx ## minutes

Serves 4


  • 1 tbsp Vegetable Oil
  • 2 tbsp Thai Green Curry Paste
  • 1 stalk Lemon Grass
  • 1 Onion, sliced
  • 6 cloves Garlick, crushed & Chopped
  • 1 tbsp Galangal (or chopped ginger)
  • zest & juice of 1 Lime
  • 1 Red Chilli, deseeded & sliced
  • 1 Green Chilli, deseeded & finely chopped
  • 1 Carrot, thinly sliced (matchsticks)
  • 750ml Vegetable or Chicken Stock
  • 200ml Coconut Milk
  • 1 tsp Dark Brown Sugar
  • 2 Chicken Breasts, thinly sliced
  • 1 large handful of Kale, sliced
  • 1-2 tbsp Fish Sauce


  • Heat the oil in a wok or large pan until hot then fry off the curry paste for a couple of minutes
  • Add lemon grass and onion and cook for a couple of minutes
  • Add garlic, chilli, galangal, lime zest and carrot. Stir fry for 2 minutes
  • Stir in stock, coconut milk, sugar and chicken breast. Bring to the boil and simmer for 10 minutes
  • Add Kale, lime juice and fish sauce and stir well
  • Check seasoning, adding extra fish sauce/sugar/lime juice as necessary. The Kale only needs a minute or two to cook through – it should retain some crunch.
  • Serve in a bowl over noodles or rice

2 Comments Add yours

  1. JennDZ - The Leftover Queen says:

    This does sound very good – nice and warming!Welcome to The Foodie Blogroll!

  2. Anonymous says:

    Great soup! Thanks. : )It's even better we think by usingfinely slivered kaffir lime leavesin place of the lime zest/juice.M&G

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