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- 1
garlic clove
- 4
spring onions, roughly chopped
- 3
cm (1¼in) piece fresh root ginger
- 1
green chilli, deseeded and roughly chopped
- 75 g
(3oz) fresh coriander, plus extra to garnish
- 400 ml
tin coconut milk
- 1 Tbsp.
vegetable oil
- 750 ml
(1¼ pint) hot chicken stock
- 600 g
(1lb 5oz) skinless chicken thigh fillets, sliced into strips
- 175 g
(6oz) baby sweetcorn, roughly chopped
- 200 g
(7oz) sugar snap peas, roughly chopped
- 1 Tbsp.
fish sauce
- 1 Tbsp.
soy sauce
Lime wedges, to serve
- Step 1
Whiz the garlic, spring onions, root ginger, chilli, coriander and coconut milk in a blender until smooth. Heat oil in a large pan over a medium heat and add the blended coconut mixture. Bring to the boil, then add the stock and chicken strips and simmer for 15min or until chicken is cooked through.
- Step 2
Use a slotted spoon to lift out roughly half the chicken pieces and set aside. Blend the remaining soup (you may need to do this in batches) until smooth, then return to the rinsed-out pan. Add reserved chicken, chopped sweetcorn and sugar snap peas, and the fish sauce.
- Step 3
Heat through and simmer just until the vegetables are tender. Check seasoning, then drizzle on the soy sauce and garnish with a little extra coriander. Serve with lime wedges on the side.
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To freeze
Make soup to the end of step 2, then cool completely and transfer to freezer-proof bags or a sealable container. Freeze for up to 2 months. To serve, defrost overnight in the fridge or use the defrost setting of a microwave. Complete recipe to serve.
Per Serving:
- Calories: 516
- Total carbs: 8 g
- Sugars: 4 g
- Total fat: 34 g
- Saturated fat: 19 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
