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Fragrant Thai chicken soup

Fragrant Thai chicken soup

Total Time
20 min
5 min
15 min
Packed with fragrant lemongrass, chilli and lime, this famous hot and sour Thai broth is a flavour sensation and ready in just 20 minutes. For a more subtle heat cut back the chilli.


Vegetable oil

1 tbs

Fresh lemongrass

2 piece(s), trimmed, stalks bruised (see tip)

Fresh ginger

25 g, peeled, thinly sliced


2 clove(s), thinly sliced

Kaffir lime leaves

4 individual

Chicken stock cube

1 individual, gluten-free variety, to make 1.4L stock

Fresh red chilli

2 whole, small, deseeded, finely chopped

Chilli paste

1 tbs

Cherry tomatoes

250 g, halved


150 g, oyster variety

Cooked skinless chicken breast

250 g, shredded

Lime juice

2 tbs

Fish sauce

1 tbs

Palm sugar

2 tsp, grated (see tip)

Fresh coriander

1 tbs, leaves


1 medium, cut into wedges, to serve


  1. Heat oil in a large saucepan over medium heat. Cook lemongrass, ginger and garlic, stirring for 30 seconds, or until fragrant.
  2. Add lime leaves and stock and bring to the boil. Stir in chillies and chilli paste. Simmer for 5 minutes, until fragrant. Stir in tomatoes and mushrooms, simmer for a further 5 minutes, or until mushrooms are tender.
  3. Stir in chicken, lime juice, fish sauce and palm sugar. Stir until sugar is dissolved. Ladle soup into bowls, garnish with coriander leaves and serve with lime wedges.


TIP: Palm sugar is used in Thai recipes and is available from major supermarkets and Asian grocery stores. If you can’t get hold of any, use 2 teaspoons brown sugar instead. To bruise lemongrass, trim base and peel away tough outer layers. Press the pale lower section of stem with the flat side of a knife to release the flavour.