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Curried Coconut Soup with Chicken

Photo: Jennifer Causey; Styling: Ginny Branch


Hands-on time 30 mins
Total time 30 mins
Yield Serves 4
For a lighter meal, you can omit the rice noodles; the calories will decrease to about 230.


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit