Spicy Thai Coconut Chicken Soup

Photo: Sang An; Styling: Philippa Brathwaite

Coconut milk tames the heat and combines deliciously with shredded chicken breast in Spicy Thai Coconut Chicken Soup.

Yield: Serves 4 (serving size: about 1 1/3 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 25 Minutes
Total: 32 Minutes

Nutritional Information

Amount per serving
  • Calories: 224
  • Fat: 9g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 22.7g
  • Carbohydrate: 15g
  • Fiber: 1.1g
  • Cholesterol: 58mg
  • Iron: 1.1mg
  • Sodium: 463mg
  • Calcium: 35mg

Ingredients

  • 2 teaspoons canola oil
  • 1 cup sliced mushrooms
  • 1/2 cup chopped red bell pepper
  • 4 teaspoons minced peeled fresh ginger
  • 4 garlic cloves, minced
  • 1 (3-inch) stalk lemongrass, halved lengthwise
  • 2 teaspoons sambal oelek (ground fresh chile paste)
  • 3 cups Chicken Stock or fat-free, lower-sodium chicken broth
  • 1 1/4 cups light coconut milk
  • 4 teaspoons fish sauce
  • 1 tablespoon sugar
  • 2 cups shredded cooked chicken breast (about 8 ounces)
  • 1/2 cup green onion strips
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice

Preparation

  1. 1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice.
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