A fragrant delicious thai soup, simple to make and filling for a quick lunch or light supper.

Thai chicken and vegetable soup


Serves 2

Coconut oil ¼ tsp.

1 onion

1 clove garlic

1 stick lemon grass

1-inch ginger

2 lime leaves

1/3 chilli seeds in

1 carrot

1 courgette

Handful of cauliflower florets and baby spinach leaves

1/2 pint home made chicken stock, or 1 cube of Kallo organic chicken stock.

1 can coconut milk

1 chicken breast cooked and shredded or finely sliced or left over chicken from a roast.


Melt the coconut oil in a heavy bottomed sauce pan, finely chop the onion, garlic, lemon grass, and ginger and soften stirring frequently in the oil, finely chop the chili and add to the mix.

Chop the vegetables into small pieces and add to the spice mix stirring to coat.  Add a pinch of salt and allow to sweat for five minutes or so, being careful they don’t stick to the pan.  Add the stock and the coconut milk, add the lime leaves and allow to simmer very gently until the vegetables are just cooked.  Add the shredded chicken and serve hot.

Serve with a slice of toasted nut bread.  Make bigger quantities of this and freeze it.


Many thanks to in:spa chef, Miranda Martin for the recipe @miranda9848