Thai inspired chicken soup

After having cooked the whole organic chicken I had a bit of left over meat that I wanted to use for a good hearty soup.

I decided to add in some spice, lemon and coconut milk because those three ingredients together have such an amazing flavour. This soup is great for getting rid of an approaching cold and also just wonderful to eat when you want to snuggle up in front of the fire place and enjoy the warmth of both.
This soup brightens up my day because of its beautiful colours and its wonderful taste.


about 200 g of left over chicken meat
1 liter of chicken stock
200 ml coconut milk
a large piece of fresh ginger, sliced and cut into small pieces
1 red chili, cut in tiny pieces and seeds removed
2 tablespoons fish sauce
1 teaspoon tumeric powder
1 tablespoon tamarind chutney
1 teaspoon brown sugar
2 carrots, cut into planks
1 can of bamboo shots
1 red pepper, diced
juice from one lemon
100 g vermicelli noodles or other thin rice noodles
a large bunch of coriander, chopped

Bring the chicken stock to a boil and add chicken, coconut milk, ginger, chili, fish sauce, turmeric, tamarind, brown sugar and lemon juice. Let it boil for a couple of minutes while you boil some water in a kettle for the noodles.
Pour the boiled water over the noodles in a bowl and let sit for 3-5 min to soften.
Now add the carrots, red pepper and bamboo shots to the chicken stock and let cook for a couple more minutes till the vegetables are soft but still firm.
Drain the noodles and place a small portion in each bowl.
Pour the chicken soup into each bowl, making sure you get some nice pieces of chicken and veggies.
Sprinkle chopped cilantro on top and your soup is ready to be served.
Doesn’t this look delicious?



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