Coconut Chicken and Rice Soup

Thai-style soup, but any leftover chicken you have on hand will work.

Yield: 5 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 242
  • Fat: 7.9g
  • Saturated fat: 4.6g
  • Protein: 21.0g
  • Carbohydrate: 22.1g
  • Cholesterol: 50mg
  • Iron: 2.0mg
  • Sodium: 702mg
  • Calories from fat: 29%
  • Fiber: 0.9g
  • Calcium: 18mg


  • 1 (3 1/2-ounce) bag uncooked boil-in-bag long-grain rice
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 (13.5-ounce) can light coconut milk
  • 2 tablespoons minced peeled fresh ginger
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon grated lime rind
  • 1 garlic clove, minced
  • 2 cups shredded cooked chicken
  • 1/2 cup sliced green onions (about 4 onions)
  • 3 tablespoons fresh lime juice
  • Chopped fresh cilantro (optional)


  1. Cook rice according to package directions, omitting salt and fat.
  2. While rice cooks, bring broth and next 5 ingredients to a boil in a Dutch oven. Add chicken; reduce heat, and simmer, uncovered, 2 minutes. Stir in cooked rice, green onions, and lime juice. Ladle soup into bowls, and garnish with cilantro, if desired.
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