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Recipes for everyone

Thai-Style Chicken & Coconut Soup


Serves 4
cooking time
20 Minutes
53 cals * Per Serving
0.2g sat fat * Per Serving

Made with Quorn Meat Free Chicken Pieces, coconut milk, fragrant lemon grass and lime juice, this spicy recipe is both light but heavy in taste and flavour.


  • 3 cups canned vegetable broth
  • 1 can (13.5oz.) light unsweetened coconut milk
  • 1 large stalk lemon grass (root end trimmed), finely chopped
  • 1-1/2 tbsp. thinly sliced fresh ginger 
  • 1-1/2 cups Quorn Meat Free Chicken Pieces (frozen)
  • 1/2 cup canned baby corn (about 6-7 ears), cut into thin lengthwise strips
  • 2 tbsp. fresh lime juice
  • 1/4-1/2 tsp. Sriracha sauce, to taste
  • 1/4 cup EACH, finely sliced red & green pepper strips
  • 1 tbsp. spring onions, finely sliced
  • 1 tbsp. chopped, fresh coriander


Pour vegetable broth and coconut milk into a medium saucepan. Bring to the boil over a medium-high heat, then reduce heat and stir in lemon grass and ginger. Simmer for 9-10 minutes stirring occasionally
Strain soup into large bowl, discard the lemon grass and ginger and return soup to the saucepan. Add Quorn Meat Free Chicken Pieces and simmer for 7-8 minutes
Add baby corn and lime juice to the soup and stir in Sriracha sauce. Continue to simmer soup for 2-3  minutes
Stir in red and green peppers, spring onions and coriander and serve

TIP: Sriracha sauce is a flavorful hot chili sauce available at most Asian food markets and grocery stores. If unavailable you can always use a good pinch of crushed red pepper flakes or a dash of your favorite hot sauce. For a little extra "zip", be sure to serve this soup with additional lime wedges on the side
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