Chicken, Coconut and Ginger Soup with Lime, Basil and Mint.

Recipe Chicken and Ginger and Lime


  • 1 large red onion, sliced
  • 2 tbsp coconut oil
  • 4 shallots, finely chopped
  • 1 piece of fresh ginger as big as your thumb, peeled and finely chopped
  • 3 medium-sized red chillies, deseeded and cut into strips
  • 3 fat lemongrass stalks, tough outer leaves removed and core chopped
  • 8 garlic cloves, finely chopped
  • 1.5 litres chicken stock
  • 400 g creamed coconut, in the block
  • 300 g small waxy potatoes, cut in half
  • 1 tbsp fish sauce
  • 2 tbsp raw crystalised coconut nectar
  • 2 limes, juice
  • 400 g chicken breast fillet, cut into thin strips
  • 8 makrut lime leaves
  • 15 g  basil leaves
  • 10 g mint leaves


  1. 1 In a large pan, sauté the onion in the oil until just colouring.
  2. 1 Put the shallots, ginger, red chilli, lemongrass and garlic into a food processor with 3 tbsp water and whizz to a paste.
  3. 1 Add to the onions and cook for a further 2 minutes.
  4. 1 Add the chicken stock and bring it up to the boil.
  5. 1 Turn down to a simmer and add the creamed coconut. Stir to help melt the coconut in the stock.
  6. 1 Put the potatoes into the pan, along with the fish sauce, coconut nectar and the juice of one of the limes. Let the soup simmer until the potatoes are tender – about 12 minutes., but not boil
  7. 1 Add the chicken, which will cook in just 2 minutes, and the lime leaves.
  8. 1 Tear the basil and mint leaves and add to the soup and the juice of the other lime.
  9. 1 Taste – it shouldn’t need salt or pepper but should be hot, sour, salty and sweet. Adjust this balance if you need to.
This light, filling and warm dish makes it perfect all year round.

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