When it comes to healthy comfort food, soup and curry are kings! This is an absolutely gorgeous hybrid of both. Whether it’s the depths of a frosty winter, or a sunny summer’s day, Thai food goes down a treat, bursting with health and flavour. The protein of chicken and the good fats of coconut milk mean this is a fantastic weight management meal, keeping you full for longer, without skimping on taste or filling you full of additives.

Low fat doesn’t mean slimming – it usually means it’s packed with sugar or sweeteners which research has shown makes you want to eat more and burn less fat. If you want to lose fat, eat plenty of good quality protein, minimise sugar and processed food, and eat healthy fats. Flavourful food that packs a punch with spices and herbs replace the need for sugar, satisfying even the pickiest tastebuds.

A big pot of this can be eaten over a few days, or frozen for later, making it economical on time and budgets while not compromising on enjoyment!


Thai-style Chicken Soup

  • Author: Jane Hutton
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Cuisine: Thai


  • rapeseed oil
  • 1 lemongrass stalk
  • 2 garlic cloves
  • 2 inch piece fresh ginger
  • 25g pack fresh coriander (or a large handful)
  • 3 kaffir lime leaves (fresh, jarred or frozen)
  • 2 x 400 ml cans coconut milk
  • 300 ml chicken stock
  • chicken (2-4 breasts depending on size)
  • spring onions
  • 2 limes
  • 23 tbsp fish sauce
  • 1 chilli (optional and to taste)
  • 12 tsp caster sugar
  • sea/Himalayan salt and black pepper to taste


  1. Prepare the herbs: remove any tough outer leaves from the lemongrass, trim, and chop the white, tender part. Peel and finely chop the garlic, peel the ginger and cut into fine shards.
  2. Oil a wok or large pan and cook the lemongrass, kaffir lime leaves, garlic and ginger over a medium heat, keeping them moving so the garlic doesn’t burn.
  3. Pour in the stock and coconut milk, bring to the boil, and boil for a few minutes while the chilli and chicken are prepared. If you are using chilli, halve and finely slice, either keeping or removing the seeds, dependent on taste. Chili flakes are also an alternative source of spice, if desired. Cut the chicken into bite size pieces.
  4. Add the chicken and chilli to the soup, reduce the heat slightly and let the soup simmer until the chicken is cooked through. Depending on the size of the pieces, this could be between 8 and 15 minutes. If unsure, take out a piece and cut in half to check.
  5. While the chicken is cooking, slice the spring onions, juice the limes, remove the coriander leaves from the stalks and chop roughly. When the chicken is cooked, add these to the soup, along with the sugar and fish sauce, seasoning to taste.
  6. Serve and enjoy!

Keywords: chicken, green curry, soup, thai, chillies,

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