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Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
  • Calories 141.5
  • Total Fat 3.6 g
  • Saturated Fat 0.6 g
  • Polyunsaturated Fat 0.4 g
  • Monounsaturated Fat 1.0 g
  • Cholesterol 52.6 mg
  • Sodium 279.9 mg
  • Potassium 405.3 mg
  • Total Carbohydrate 6.4 g
  • Dietary Fiber 1.7 g
  • Sugars 0.9 g
  • Protein 22.7 g
  • Vitamin A 4.2 %
  • Vitamin B-12 5.5 %
  • Vitamin B-6 27.2 %
  • Vitamin C 43.8 %
  • Vitamin D 3.3 %
  • Vitamin E 0.8 %
  • Calcium 4.2 %
  • Copper 15.1 %
  • Folate 4.5 %
  • Iron 16.0 %
  • Magnesium 14.4 %
  • Manganese 24.5 %
  • Niacin 53.2 %
  • Pantothenic Acid 11.2 %
  • Phosphorus 24.3 %
  • Riboflavin 9.8 %
  • Selenium 24.0 %
  • Thiamin 7.0 %
  • Zinc 7.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Thai Chicken Coconut Soup

View the full Thai Chicken Coconut Soup Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Thai Chicken Coconut Soup

103 calories of Chicken Breast (cooked), no skin, roasted, (3 ounces)

20 calories of Coconut Milk (Silk), (0.25 cup)

6 calories of Chicken Broth, Fat Free, 33% less sodium, Swanson, (0.38 cup)

5 calories of Lemons, (0.25 fruit without seeds)

4 calories of Mushrooms, fresh, (0.25 cup, pieces or slices)

2 calories of Ginger Root, (1.25 slices (1" dia))

2 calories of Scallions, raw, (1 small (3" long))

0 calories of Pepper, white, (0.06 tsp)

0 calories of Basil, (0.25 tbsp)

0 calories of Thai Chili Paste, (0.25 tsp)


Nutrition & Calorie Comments  

I like to add some potatoes and carrots to this--reminds me of a yellow curry soup at a little Thai restaurant I used to go to--I know that changes the carbs and calories, but it makes for a more complete meal. Submitted by:
FAYBEE3

(10/18/14)
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The recipe ingredients list need to be changed to specify SILK REFRIGERATED COCONUT MILK!!! Not the heavy stuff in a can. The caloric difference is astronomical, and if people don't think to check the nutritional break down EVERYONE will be eating a good 100 cals/serving more than they know!!! Submitted by:
TAMRACLOVEC

(4/13/13)
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Add a little lemongrass (easily found in most groceries even if you have to get the ground in tubes it's better than lemon juice) and Squid sauce if you can tolerate the sodium (here at Amazon http://amzn.to/14hluxd). Submitted by:
GOVERNMENTALITY

(4/12/13)
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Be aware that she calculates the calories using Silk Coconut milk which is considerably lower calorie than the canned variety, even the light canned. Also her calories for the cooked chicken are off by 40 calories. Although she lists them as for cooked they are for uncooked. Submitted by:
DR1939

(1/26/13)
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The broth is good, overall OK but disappointing. I'll look for more authentic ingredients next time. It was quick and easy to make, just wasn't as much like restaurant fare as I'd hoped. :-) DO NOT USE UNSALTED BROTH. I did by accident and had to add some salt. Submitted by:
SABLENESS

(9/23/12)
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I used lime juice instead of lemon for a more authentic flavor and I grated the ginger to get more flavor. I also added 1 tablesppon Sugar In The Raw and 1 teaspoon Tiparos Fish Sauce to balance the flavor. This soup is great because you can add whatever veggies you have on hand. Submitted by:
CINNAMONBRIDE

(9/11/12)
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This was a great recipe! I cut back on the chili paste to 1/2 tsp (for the kids) and added a bouillon cube because the broth I used was low sodium, fat free and had no flavor! I loved it and was pleasantly surprised that my kids loved it! Will definitely make it again! Submitted by:
TERYNMTODD

(9/11/12)
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I made this with tofu rather than chicken to make it healthier & lower the calories from animal fat. Yum! Submitted by:
STUFFNEARTABOR

(4/12/12)
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I wonder how Herb Ox no sodium chicken broth would work. It's very tasty but in recipes it's a little too bland. But I'm going to try it just to see. Submitted by:
GOHUSKERS2

(2/29/12)
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The chicken was tasteless. The base was delicious! I will salt the water I poach the chicken in next time. I will also cut it into smaller bites. Submitted by:
BOOKWYRMB

(11/7/11)
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Hubby and I loved...I used light coconut milk and never missed the flavor or added fat...good stuff...Served with Thai Noodle Salad for a full meal... Submitted by:
JPAYNE1414

(8/8/11)
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Got to try this as I love the restuarant version. Could the coconut milk be reduced a bit to save on fat? Submitted by:
EMBUSBY

(7/8/11)
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Saves a trip to a Thai restaurant and I know how much fat I am eating!!! Wonder if you cut down on the coconut milk which is the fat and add lemon grass if it stays as delicious. Someone try it and tell us :) Submitted by:
FOXE1234

(12/10/10)
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Oooooh I want to try this, and I'm not gonna use the "lite" coconut milk!! The full milk is GOOD for you, healthy fat, it binds with the bad stuff and I lose weight. Yum! Submitted by:
PROVERBS31JULIA

(10/26/10)
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Woo, I made this spicy! I added a few slices of jalapenos with the mushrooms. Then I added the chili sauce! I added some lemongrass and lime zest while the broth simmered. This is similar to my all time favorite Tom Kha Gai (although probably 8000 fewer calories!) Submitted by:
JESSILAH1

(9/13/10)
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I've made this soup for years but with Taste of Thai seasoning pack. It's all spices with no sugar or additives, and it's just the right measure. I also use tofu and extra veggies and sometimes brown rice. We really love it. Submitted by:
SPACEYCHIK

(8/11/10)
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yummy and low carb.. Submitted by:
SAMSASSY777

(8/11/10)
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