Hot and Sour Coconut Soup

Infuse a simple base of canned chicken broth with authentic Thai flavors of ginger, cilantro, garlic, and lemongrass. Thai fish sauce and sambal oelek are available in the ethnic food aisle at most large supermarkets; both are versatile condiments to keep on hand.


6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 101
Caloriesfromfat 26 %
Fat 2.9 g
Satfat 1.5 g
Monofat 0.2 g
Polyfat 0.3 g
Protein 12.9 g
Carbohydrate 5.9 g
Fiber 1.7 g
Cholesterol 22 mg
Iron 1.5 mg
Sodium 742 mg
Calcium 17 mg


1/2 cup (1-inch) slices peeled fresh ginger
1/4 cup chopped fresh cilantro
3 garlic cloves, halved
2 (14-ounce) cans fat-free, less-sodium chicken broth
2 (10-inch) stalks fresh lemongrass, each cut into 2-inch pieces
1 cup light coconut milk
1 tablespoon Thai fish sauce
2 teaspoons sambal oelek (ground fresh chile paste)
8 ounces skinless, boneless chicken breast, cut into bite-sized pieces
1 (15-ounce) can whole straw mushrooms, rinsed and drained
1 cup snow peas, halved crosswise
1/4 cup chopped fresh basil
2 tablespoons fresh lime juice


Place ginger, cilantro, garlic, broth, and lemongrass in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Strain the mixture through a sieve over a bowl; discard solids. Return infused broth to pan. Add coconut milk, fish sauce, sambal oelek, chicken, and mushrooms; bring to a boil. Reduce heat, and simmer 10 minutes. Add peas; cook 3 minutes. Remove from heat; stir in basil and lime juice.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

November 2004
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