Thai Chicken Soup

Serves 4

Made using the Lakeland 20cm Cast Iron Casserole however view our full range of casserole dishes here.


  • 1 tbsp vegetable oil
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • ½ red chilli, deseeded and finely chopped
  • 1cm root ginger, peeled and grated
  • 2 tbsp red Thai curry paste
  • 400ml tinned coconut milk
  • 500ml chicken or vegetable stock
  • 1 stalk lemongrass, bashed
  • 3 sweet potatoes, peeled (2 roughly chopped, 1 spiralized)
  • 2 skinless chicken breast fillets, sliced
  • 150g baby corn, chopped in quarters
  • Juice of ½ lime
  • Small splash fish sauce
  • 1 tsp sugar
  • 1 tbsp coriander leaves, chopped


  1. Heat the oil in the casserole dish and cook the onion over a medium heat for 5 minutes, or until softened. Add the garlic, chilli, ginger and curry paste, and cook for a further 2-3 minutes.
  2. Add the coconut milk, stock, lemongrass and chopped sweet potatoes and continue to cook over a medium heat for 15 minutes, or until the potatoes are soft. Remove the lemongrass and discard.
  3. Carefully blend with the stick blender until smooth. Add the chicken and baby corn and cook gently over a medium to low heat for 10-12 minutes, until the chicken is cooked through.
  4. Add the spiralized sweet potato and cook for a further 2-3 minutes. Stir in the lime juice, fish sauce, sugar and coriander leaves, and serve.