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+ servings

Simple Thai Chicken Soup Recipe

Servings: 1 nig meal or 2 light ones


  • 100 g left over roast meat I used chicken thigh
  • 250 ml quality home made stock (veggie, chicken, beef or fish depending on what meat / not meat you’re using) for a proper stock recipe READ HERE.
  • 100 ml coconut milk or 80ml coconut cream with a splash of water
  • 2-3 tbsp fish sauce (I use squid brand, nothing but anchovies and salt in it)
  • 1-1.5 limes, juiced
  • 1-2 tbsp coconut /maple or rice malt syrup
  • 1/2 cup chopped kale or bok choy
  • 1 handful coriander
  • 1/2 zucchini, chopped however you like (or other green veg of your choosing)
  • 2 spring onion stalks (if you have. not essential)
  • 1/2 red chili (I blend 10 large red chillies – with seeds removed from half of them – with 1/3 cup coconut oil every couple of months and keep in a jar for when I need a chilli kick for something to save having to chop chillies for a small amount, or worse still, waste them due to not needing more for ages thereafter. So I used a heaped teaspoon of that mixture for this.)


  • Pop all ingredients except for the fresh coriander into a saucepan.
  • Bring to a boil for a minute or two.
  • Pour into a bowl
  • Top with coriander
  • Eat :)