This simple but flavourful soup is a fantastic fast breaker or light summer meal. Served in a mug, it is powerful and comforting immune boost and a soothing for sore throats.

Ingredients

950 ml chicken stock
375 ml whole coconut milk (1.5 cups)
1/4 teaspoon dried chili flakes
1 teaspoon freshly grated ginger
juice of 1 lemon
1 teaspoon fish sauce or a pinch sea salt
several green onions, very finely chopped (optional)
1 tablespoon finely chopped cilantro (optional)

Step 1

Bring the stock to a boil, skim any foam that rises to the top and add coconut milk or creamed coconut, lemon juice, chili flakes and ginger. Simmer for about 15 minutes.

Step 2

Season to taste with fish sauce or sea salt.

Step 3

Ladle into soup bowls or mugs and garnish with onions and cilantro.

Print Recipe

Coconut Chicken Soup

Course: Soup

Servings: 4

Author: Major Productions

Ingredients

950 ml chicken stock
375 ml whole coconut milk (1.5 cups)
1/4 teaspoon dried chili flakes
1 tablespoon freshly grated ginger
juice of 1 lemon
1 teaspoon fish sauce or a pinch sea salt
several green onions, very finely chopped (optional)
1 tablespoon finely chopped cilantro (optional)

Instructions

Bring the stock to a boil, skim any foam that rises to the top and add coconut milk or creamed coconut, lemon juice, chili flakes and ginger. Simmer for about 15 minutes.
Season to taste with fish sauce or sea salt.
Ladle into soup bowls or mugs and garnish with onions and cilantro.

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