Rating: 4.5 stars
81 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 9
  • 4 star values: 13
  • 5 star values: 57

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

David Bonom
Recipe by Cooking Light January 2012

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
25 mins
total:
32 mins
Yield:
Serves 4 (serving size: about 1 1/3 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

224 calories; fat 9g; saturated fat 4.5g; mono fat 2.4g; poly fat 1.3g; protein 22.7g; carbohydrates 15g; fiber 1.1g; cholesterol 58mg; iron 1.1mg; sodium 463mg; calcium 35mg.
Advertisement
Advertisement