Quick sweet-and-sour chicken soup

Something about chicken soup is so soothing. This version is like a hug in a mug and so flavoursome too.


Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4


3 shallots, chopped

1 tsp black peppercorns, crushed

5 garlic cloves, finely chopped

1 tbsp shrimp paste

1 tbsp sunflower oil

1.2 litres chicken stock

1 tbsp fresh ginger, chopped

1 hot fresh chilli, deseeded and finely sliced

125ml tamarind juice (use 1 part tamarind paste to 3 parts water)

1 unripe papaya, cut into matchsticks

450g cooked chicken, thinly shredded

a handful of baby spinach leaves

1 tbsp runny honey

juice of 1 lime

1 tbsp fish sauce (nam pla)

4 spring onions, finely chopped

To garnish

1 tbsp fresh coriander leaves

2 tsp fresh mint leaves, chopped


1 In a mini food processor blend together the shallots, peppercorns, garlic and shrimp paste.

2 Heat the oil in a large pan over a medium heat, then fry the shallot paste for 1 minute. Add the chicken stock and bring to the boil. Add the ginger, chilli and tamarind juice and cook for 3 minutes.

3 Fold in the papaya, chicken, spinach, honey, lime juice, fish sauce and spring onions. Heat for 2 minutes to warm through. Garnish with coriander and mint leaves.

COOK’S TIP:  Shrimp paste and fish sauce (nam pla) are readily available in Asian food stores.

Recipes courtesy of The Essential Diabetes Cookbook by Antony Worrall Thompson, Published by Kyle Books, RRP £18.99. Images by Jonathan Gregson.


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