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Thai Chicken Soup

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.

Oxmoor House OCTOBER 2006

  • Yield: 6 servings (serving size: 1 1/2 cups)
  • Cook time:25 Minutes
  • Prep time:26 Minutes

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. 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. 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.

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
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