Thai chicken soup with Quinoa, coconut and coriander
  • Cow’s milk-free and lactose-free

    Take care when a product is marked lactose-free; it may still contain cow’s milk proteins because it is possible to buy lactose-free milk.

  • Fish-free

    The recipe does not contain fish.

  • Gluten-free

    Made from flour from which the gluten has been removed, or which has been made low in gluten and free of cereals such as wheat, rye, spelt or kamut.

  • Nut-free

    This refers to actual nuts. It may be confusing, but peanuts are not included in this group!

  • Peanut-free

    Peanuts are in fact legumes that grow under the ground.

Thai chicken soup with Quinoa, coconut and coriander

Serves 5-6, 20 minutes
2 tbsp
sunflower oil
shallots, finely chopped
red chili peppers, seeds removed and cut into strips
piece of ginger, peeled and sliced (2 cm)
1 tsp
150 g
1 L
chicken stock
500 ml
coconut milk
300 g
chicken breast, in thin strips
grated zest of ½ lime
4 tbsp
 lime juice
2 tbsp
Thai fish sauce
bunch of coriander, finely chopped




  • Heat the oil and fry the shallot, chili peppers, ginger and lemongrass over a low heat for about 3 minutes.
  • Add the Quinoa, chicken stock, coconut milk and chicken and simmer gently for 10-12 minutes.
  • Season to taste with lime zest, lime juice and Thai fish sauce.
  • Ladle the soup into bowls and sprinkle with coriander.

Nutritional value per person

  • 374 Kcal
  • 23 g Carbohydrates
  • 20 g Protein
  • 22 g Fat
  • 2 g Dietary fibre
Paul's Quinoa Seeds Paul's Quinoa Seeds
For this recipe, use the Paul's Quinoa Seeds from Paul's Quinoa.