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  • Writer's pictureSarah Rainey

Spicy Asian broth

Soups - or even savoury dishes - aren't my usual fare, I know, but this one is so darn simple and delicious that you've got to try it.

Inspired by my many trips to the local Thai and Chinese restaurants, where spicy soup is always my go-to starter, this broth is both warming and hearty, but packed full of enough chilli to give you a kick up the backside and leave you feeling ready and raring to go.

Serves 2


1 litre chicken stock

2 heaped tbsp smooth peanut butter

1 tsp chilli flakes


Put the stock in a pan over a medium heat and bring to a simmer. Add the peanut butter, whisking thoroughly so it melts into the stock. Tip in the chilli flakes and leave the broth to bubble away for 10-15 minutes.

Serve in bowls, topped with coriander and chopped spring onions.

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