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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 365.1
  • Total Fat: 6.5 g
  • Cholesterol: 52.6 mg
  • Sodium: 363.1 mg
  • Total Carbs: 50.8 g
  • Dietary Fiber: 4.2 g
  • Protein: 26.5 g

View full nutritional breakdown of Easy Coconut Chicken Soup calories by ingredient
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Easy Coconut Chicken Soup

Submitted by: SOXYINMO
Easy Coconut Chicken Soup

Introduction

This is a quick and easy facsimile of a Tom Ga soup. I had the chicken breast and rice already prepared so this went together in a flash! I am giving the recipe for two, but it is easy enough to double, or halve as you need. You could also use mushrooms or tofu in place of the chicken, or even some shrimp. You could also use prepared This is a quick and easy facsimile of a Tom Ga soup. I had the chicken breast and rice already prepared so this went together in a flash! I am giving the recipe for two, but it is easy enough to double, or halve as you need. You could also use mushrooms or tofu in place of the chicken, or even some shrimp. You could also use prepared
Number of Servings: 2

Ingredients

    2/3 C lite coconut milk
    2/3 C broth or water
    t fish sauce
    1 inch fresh ginger root
    2 pieces of Star anise
    1 C frozen peas
    6 oz. cooked chicken breast, cubed
    1 C cooked basmati rice.
    t lime zest
    1 lime, quartered
    C chopped green onions
    C chopped cilantro
    Salt and pepper to taste
    Sriracha hot chili sauce

Tips

One of the things I love best about Asian soups is that addition of fresh at the table! Everyone can add as much or as little as they like. I think this would be amazing with some Thai basil chopped in with the cilantro, and I will try that this summer when I have some growing.

Note about using Sriracha Hot Chili Sauce : If you are not used to using Sriracha Sauce in a soup, be warned that the heat increases as the soup decreases!


Directions

Directions :
1.Mix the coconut milk, broth or water, fish sauce, ginger root, and star anise in a saucepan over medium heat.
2.When the mixture comes to a boil, lower to a simmer and stir in the frozen peas. (While this simmers I usually chop my onions and cilantro, and quarter the lime.)
3.When the peas are warm, about five minutes, add the chicken, stir and simmer another five minutes until the chicken is warmed through.
4.Remove the anise stars and the ginger nob.
5.Warm the rice (I usually throw it in the microwave for about 50 seconds, just to get the chill off)
6.Pour the soup over the rice.
7.Serve with the cilantro, scallions, a squeeze of lime and a few squirts of Sriracha Hot Chili Sauce.


Serving Size: Makes 2 bowls

Number of Servings: 2

Recipe submitted by SparkPeople user SOXYINMO.






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