Annabel Karmel’s Thai chicken soup recipe

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  • Nut-free
serves: 4
Skill: easy
Prep: 10 min
Cooking: 10 min
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  • Even kids will love this delicious coconut and chill-flavoured chicken soup. It’s easy to make, filling and a great family supper.


    • 1tbsp light olive oil
    • 150g chopped onion
    • 1 clove garlic, crushed (bash the garlic first to make it easier to peel)
    • Half red chilli, finely chopped (approx 1tbsp)
    • 1 chicken breast, cut into thin strips
    • 100g broccoli
    • 600ml chicken stock
    • 300ml coconut milk
    • Salt and pepper
    • 150g cooked rice (40g uncooked weight)


    • Heat the oil in a pan and sauté the onion, garlic and chilli for 2 mins. Add the strips of chicken and sauté for 2 more mins.

    • Cut the broccoli into small florets. Add the broccoli and chicken stock, bring to the boil and simmer for 3-4 mins. Stir in the coconut milk and simmer for 2 mins.

    • Season to taste stir in the cooked rice and heat through.

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