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Spicy chicken soup with broccoli, mushrooms and bean sprouts




1 chicken breast cut into strips or leftover roast chicken

1 tin (400 g) coconut milk

1 thumb-size piece of ginger

1 clove of garlic

1 heaped teaspoon of ground cumin

1 heaped teaspoon of ground cumin

1 teaspoon of turmeric

1 heaped tsp of lemon grass

½ red chilli, deseeded (or 1 if you like it hot)

100 g broccoli florets

100 g of mushrooms, sliced

1 tbsp extra virgin olive oil

3 handfuls of bean sprouts

2 teaspoons of bouillon powder or 1 chicken or vegetable stock cube

2 tbsp of fish sauce

250 ml of boiling water

1 tbsp of coconut oil






Preheat the oven to 180C/350F. Put the broccoli florets on a baking tray and spray with olive oil. Roast in the oven for 15-20 minutes.

Blend the ginger, garlic, chilli, cumin, coriander, turmeric, lemon grass and ¼ of the coconut milk with a blender, in a nutribullet or food processor into a paste.

Heat the coconut oil in a saucepan on medium heat. Add the paste and sauté for 3 minutes. Add the rest of the coconut milk, fish sauce, roasted broccoli, mushrooms, chicken, bean sprouts, bouillon or stock and boiling water and simmer for 10 minutes when using leftover roast chicken or 20 minutes when using raw chicken.

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