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Gently spiced chicken soup


Serves: 6
timePrep time: 45 mins
timeTotal time:
Gently spiced chicken soup
Recipe taken from Delicious Soups by Belinda Williams (Ryland Peters & Small, £16.99).

Gently spiced chicken soup

Serve this warming soup with chilli oil and lime wedges

Serves: 6
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
260Kcal
Fat
14gr
Saturates
8gr
Carbs
11gr
Sugars
8gr
Fibre
4gr
Protein
24gr
Salt
0.7gr

Belinda Williams

Belinda Williams

Belinda, the foodie powerhouse behind the Yorkshire Provender soup brand and the Yorkshire Party catering company, lives in the (Yorkshire) countryside with her husband, Terry, and their two dogs, Gillie and Fox
See more of Belinda Williams’s recipes
Belinda Williams

Belinda Williams

Belinda, the foodie powerhouse behind the Yorkshire Provender soup brand and the Yorkshire Party catering company, lives in the (Yorkshire) countryside with her husband, Terry, and their two dogs, Gillie and Fox
See more of Belinda Williams’s recipes

Ingredients

  • 2 tbsp oil
  • 1 garlic clove, crushed
  • 3cm piece of fresh ginger, grated
  • 1 red chilli, finely chopped
  • 6-7 spring onions, whites and greens separated, finely sliced
  • 1 red pepper, deseeded and finely sliced
  • 1 green pepper, deseeded and finely sliced
  • 4 carrots, peeled and very finely sliced
  • 2 celery sticks, very finely sliced
  • 1 x 400ml tin coconut milk
  • 750ml vegetable stock
  • 1 tbsp tomato purée
  • 500g cooked chicken, sliced
  • a squeeze of lime juice
  • a splash of Thai fish sauce
  • a handful of fresh coriander, chopped
  • a handful of sugar snap peas, sliced lengthways

Step by step

  1. Heat the oil in a large pan over a high heat. Briefly stir-fry the garlic, ginger, chilli and spring onion whites, then add the peppers, carrots, celery, coconut milk and stock. Stir in the tomato purée and add the chicken, cover and bring to the boil.
  2. Simmer for 6-8 minutes, until the veg is wilted and the chicken heated through. Season with the lime juice, fish sauce and coriander.
  3. Add the sugar snap peas and the spring onion greens. Simmer for 5 minutes. Ladle into bowls and drizzle with chilli oil. Serve lime wedges on the side, if you like.
    Tip
    If you would like this to be a gluten-free recipe, please ensure your vegetable stock is guaranteed gluten-free.
Chef quote
Years ago, I went to a beach café on Ko Samui in Thailand. This dish, with plenty of attitude, stood out. I made it my mission to recreate it once I was home in the UK.

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