Photo: Jennifer Causey; Styling: Ginny Branch  

Curried Coconut Soup with Chicken

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

Cooking Light MARCH 2014

  • Yield: Serves 4
  • Hands-on: 30 Minutes
  • Total: 30 Minutes


  • 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


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.


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Nutritional Information

Amount per serving
  • Calories: 330
  • Fat: 9.4g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.6g
  • Protein: 29.2g
  • Carbohydrate: 33.5g
  • Fiber: 2.3g
  • Cholesterol: 66mg
  • Iron: 1.6mg
  • Sodium: 564mg
  • Calcium: 60mg