Spicy Thai chicken soup recipe

254 ratings Rate
  • Serves 2
  • 5 mins to prepare and 10 mins to cook
  • 102 calories / serving
  • Freezable
  • Healthy
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Spicy Thai chicken soup HERO

Heat the tom yum paste in a medium saucepan. Add the hot chicken stock, kaffir lime leaves, lemongrass, lime juice, fish sauce, chilli and sugar. Bring to the boil and then simmer over a medium heat for 5 minutes to infuse all the flavours and make a spicy stock. 

Add the chicken, halved button mushrooms and tomato wedges and simmer for another 2 minutes to warm through. Divide the soup between 2 bowls, then garnish with some fresh coriander leaves to serve.

For more ideas on what to do with leftover chicken, see Chicken recipes.

See more Adult Lunchbox recipes 

Please note, tom yum paste is only available in selected stores.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 2tsp tom yum paste
  • 600ml (1pt) chicken stock, hot (fresh if possible)
  • 2 kaffir lime leaves
  • 1 stick lemongrass, thickly sliced
  • squeeze fresh lime juice
  • 1tbsp fish sauce
  • 1 long red chilli, finely sliced
  • 1tsp caster sugar
  • 75g (3oz) leftover cooked chicken, shredded
  • 75g (3oz) button mushrooms, halved
  • 1 tomato, chopped into thin wedges
  • fresh coriander leaves, to garnish
  • Energy 430kj 102kcal 5%
  • Fat 3g 5%
  • Saturates 1g 6%
  • Sugars 4g 4%
  • Salt 3.3g 56%

of the reference intake
Carbohydrate 5.2g Protein 13g Fibre 1.4g


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