Curried Coconut Soup with Chicken

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Curried Coconut Soup with ChickenRecipe
Photo: Jennifer Causey; Styling: Ginny Branch


For a lighter meal, you can omit the rice noodles; the calories will decrease to about 230.
Serves 4


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2 teaspoons canola oil
1/2 cup thinly sliced shallots
4 teaspoons Thai red curry paste
1 tablespoon minced fresh garlic
4 cups unsalted chicken stock (such as Swanson)
1 cup light coconut milk
2 cups chopped skinless, boneless rotisserie chicken breast
2/3 cup thinly sliced cucumber
1/2 cup torn fresh basil
2 teaspoons sambal oelek (ground fresh chile paste)
1 teaspoon dark sesame oil
2 cups cooked rice noodles
4 lime wedges


Hands-on: 30 Minutes
Total: 30 Minutes

1. Heat a large saucepan over medium-high heat. Add canola oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add curry paste and garlic; sauté 1 minute. Add stock and coconut milk; bring to a boil. Reduce heat; simmer 20 minutes.

2. Combine chicken, cucumber, basil, sambal oelek, and sesame oil in a medium bowl; toss to coat. Place 1/2 cup chicken mixture and 1/2 cup noodles in each of 4 bowls. Pour about 1 1/4 cups stock mixture into each bowl. Serve with lime.

Created date

January 2014

Nutritional Information

Calories 330
Fat 9.4 g
Satfat 3.8 g
Monofat 3.1 g
Polyfat 1.6 g
Protein 29.2 g
Carbohydrate 33.5 g
Fiber 2.3 g
Cholesterol 66 mg
Iron 1.6 mg
Sodium 564 mg
Calcium 60 mg