• 1 onion, chopped
  • 2 gar­lic cloves, crushed
  • 2 stalks lemon­grass, fine­ly chopped
  • 200g/7oz skin­less chick­en breast, chopped
  • 2 red chill­ies, fine­ly chopped
  • 2 tb­sp soy sauce
  • 1lt/4 cups chick­en stock/broth
  • 1 tsp fresh­ly grat­ed gin­ger
  • 125g/4 oz des­ic­cat­ed co­conut
  • Juice & zest of ½ lime
  • 1 bunch spring onions/scal­lions, thin­ly sliced di­ag­onal­ly
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion, gar­lic & lemon­grass in a lit­tle low cal oil for a few min­utes un­til the onions soft­en. Add all the in­gre­di­ents to the slow cook­er, ex­cept the spring onions. Com­bine well, cov­er and leave to cook on high for 1½-2 hours or un­til the chick­en is cooked through. Add the spring onions, check the sea­son­ing and serve.
  3. Fresh­ly chopped co­rian­der/cilantro is a good gar­nish for this clear Asian soup.