Thai Chicken Soup

Sweet coconut milk, spicy curry paste, and tart lime juice flavor this chicken soup. If you like a little less spice, decrease the amount of curry paste to 1 teaspoon.

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 142
  • Calories from fat: 34%
  • Fat: 5.4g
  • Saturated fat: 3.2g
  • Protein: 17.5g
  • Carbohydrate: 7.8g
  • Fiber: 1g
  • Cholesterol: 33mg
  • Iron: 0.9mg
  • Sodium: 622mg
  • Calcium: 22mg

Ingredients

  • 2 teaspoons sesame oil
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons red curry paste (such as Thai Kitchen)
  • 1 (32-ounce) container fat-free, less-sodium chicken broth, divided
  • 2 1/2 cups water
  • 1 (13.5-ounce) can light coconut milk
  • 1/2 cup fresh lime juice (about 6 limes)
  • 3/4 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
  • 1 (8-ounce) package presliced mushrooms
  • 3/4 cup chopped green onions (about 5 onions)
  • 1/4 teaspoon salt
  • 1/3 cup chopped fresh cilantro
  • Lime wedges

Preparation

  1. 1. Heat sesame oil in a Dutch oven over medium heat. Add ginger; sauté 30 seconds. Add curry paste; sauté 30 seconds. Add 1 cup broth, whisking until curry paste dissolves; add remaining broth and water. Bring broth mixture to a boil; cover, reduce heat, and simmer 10 minutes.
  2. 2. Add coconut milk and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 3 minutes or until chicken is done. Stir in cilantro. Ladle soup into individual bowls. Serve with lime wedges.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Thai Chicken Soup Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy