Don’t feel daunted by the long list of ingredients – this soup only takes about half an hour to prepare, and is easy to make. Coconut milk and chicken broth are the creamy base of this soup, not forgetting the fresh ginger and fish sauce, which give this comfort food an Asian twist.Chicken gets a great accompaniment from mushrooms, scallions and sugar snap peas, which give the soup crispy flavour. The citrus flavour of lime juice and zest goes well with chicken, completing this dish. The recipe makes enough soup for six people, and the best thing is, you can prepare this dish in advance. Garnish the dish with lime wedges and coriander. Looking for more cooking inspiration? Have a look at our other delicious soup recipes.
HOW TO MAKE THAI GINGER-CHICKEN SOUP
- 392ml unsweetened coconut milk
- 392ml unsweetened light coconut milk
- 700ml reduced-sodium chicken broth
- 1 inch fresh ginger, peeled and grated
- 2 tbsp fish sauce
- 3 tbsp fresh lime juice
- 1 tbsp grated lime zest
- 680g chicken thighs, skinless and deboned, cut into
- inch chunks
- 230g mushrooms, sliced
- 2 scallions, thinly sliced, including some tender green tops
- 1 tbsp fresh coriander, chopped
- 230g sugar snap peas, thinly sliced
- 360g frozen corn kernels
- Combine the coconut milks, broth, ginger, fish sauce, lime juice and zest in a large soup pot, heat to medium-low and add the chicken. Simmer until the chicken is cooked through and the flavours have melded.
- Stir in the mushrooms, scallions, coriander, snap peas and corn. Bring the soup back to a simmer and cook for 3 minutes just until the snap peas are tender-crisp.
- At the table, add curry paste to taste and garnish with lime wedges and coriander.
Top Tip for making Thai Ginger-Chicken Soup
Only complete step 1 in you're preparing this soup in advance.
Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
Stanley Tucci shares his favourite homemade soup recipe that helps 'keep him strong' while sick
If it's good enough for Stanley Tucci, it's certainly good enough for us
By Madeline Merinuk Published
Kate Middleton's cosy oatmeal knitted co-ord and pearl earrings is the latest royal look to top our autumn/winter wishlist
Kate Middleton's oatmeal knitted co-ord was a departure from her bold suits and she paired the cosy outfit with a pair of stunning earrings
By Emma Shacklock Published
The real reason King Charles 'never eats lunch' revealed
The King never eats lunch, and the reason why has been revealed by a former royal correspondent
By Robyn Morris Published