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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 141.5
  • Total Fat: 3.6 g
  • Cholesterol: 52.6 mg
  • Sodium: 279.9 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 1.7 g
  • Protein: 22.7 g

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

Submitted by: CHEF_MEG
Thai Chicken Coconut Soup

Introduction

This sweet and spicy soup is a staple of Thai takeout. Chef Meg recreated it for a fraction of the cost and sodium! This sweet and spicy soup is a staple of Thai takeout. Chef Meg recreated it for a fraction of the cost and sodium!
Number of Servings: 4

Ingredients

    12 oz. chicken breast, boneless, skinless, fat removed
    1 c coconut milk
    1 1/2 c chicken stock or broth, low sodium
    5 slices ginger, fresh, peeled
    1 c white mushrooms, quartered
    1 t Thai chili paste
    4 green onions, sliced, (green part reserved for garnish)
    1 lemon
    1 T basil, shredded
    pinch white pepper

Directions

Place the chicken breasts in a small saucepan. Cover completely with cold water and place over moderate heat. Bring water to 180 degrees, just before the water starts to bubble. Poach chicken for 15 minutes or until cooked to 165 degrees.

While chicken is poaching, place coconut milk, stock, ginger, mushrooms, and white part of green onion into a saucepan over moderate heat. Bring to a simmer. Add chili paste and simmer for 10 minutes. Once chicken is cooked and cooled slightly, cut into 1 inch cubes. Add to soup.

Finish soup with basil, pepper, and lemon juice to taste. Garnish with chopped green onion.






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Member Ratings For This Recipe


  • Very Good
    35 of 35 people found this review helpful
    Made it with light coconut milk and stirred in some cooked brown rice. Pretty good, but definitely needs more veg. Noted for next time! - 9/29/09

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  • 31 of 32 people found this review helpful
    Great recipe, it really captures the flavor I love in the soup from the Thai restaurant.
    Using Lite coconut milk can bring down the calorie count even further without sacraficing texture or flavor. It can be found in most local markets on the ethnic foods aisle.
    - 9/27/09

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  • Incredible!
    19 of 22 people found this review helpful
    So good I could cry! - 9/26/09

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  • Incredible!
    17 of 17 people found this review helpful
    i made it with lite coconut milk because I had that on hand. Not as much coconut taste as some I've had in some restaurants but my husband raved over it! I did add 1/4 tsp of lite salt because all the other ingredients were low sodium and it needed that little bit of punch. Great! - 1/10/10

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  • Incredible!
    17 of 18 people found this review helpful
    Excellent - I thought it tasted just like what I get in restaurants. I used lite coconut milk and it worked fine. Also put in extra mushrooms because I love mushrooms. - 10/21/09

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  • Incredible!
    16 of 17 people found this review helpful
    I had to substitute chili oil for the chili paste, black pepper for the white pepper and dried basil for what I assume was meant to be fresh, but it still turned out wonderful! It reminded me of the green curry that I love at a Thai restaurant we go to (even though this doesn't have curry). - 1/8/10

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  • 16 of 21 people found this review helpful
    Mmmmm - I make something similar with prawns but will definitely try this with chicken. I always add lemongrass to the coconut milk broth - 10/4/09

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  • 15 of 17 people found this review helpful
    I make a similar recipe using evaporated skim milk (eg carnation light and creamy) and coconut essence. It tastes almost the same and has about half the calories and much less fat, if that concerns you. - 5/22/10

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  • Very Good
    12 of 12 people found this review helpful
    I loved this soup with the exception of the lemon juice. I thought the lemon made it too sour, even using just a little bit. Much better without, and I also like spicy, so for just my bowl of soup, I added another teaspoon of the chili paste. YUM! - 3/17/10

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  • Incredible!
    11 of 11 people found this review helpful
    this was really fantastic - added some carrots and extra mushrooms; will add cilantro next time and increase the heat! we served it in a bowl over some jasmine rice. easy and filling - thanks for posting! - 4/21/10

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  • 11 of 11 people found this review helpful
    Made this last night with a few variations - I added broccoli, bamboo shoots, water chestnuts and lemongrass. AMAZING! - 1/29/10

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  • Incredible!
    9 of 11 people found this review helpful
    this sounds delicious - i prefer the whole coconut milk - there is more nutritive positives and is better in its natural state for whole coconut milk. - 4/12/10

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  • Incredible!
    9 of 9 people found this review helpful
    This is a killer soup. My 17yr. old granddaughter begs me to make it when she stays. When we make it, we add low carb pasta for a heartier soup. - 1/27/10

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  • 7 of 7 people found this review helpful
    This recipe is pretty much no fail. I had to use dried basil, chose to use light coconut milk,roasted chili paste and black pepper and it was still delicious. Be conscious though that the portion sizes are small- only two ladle fulls! - 3/20/10

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  • Incredible!
    7 of 8 people found this review helpful
    Loved this! Definitely a keeper! Thanks, Chef Meg! - 12/6/09

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  • 6 of 8 people found this review helpful
    I make a version of this but also add brown rice already cooked into it...... - 9/26/09

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  • 5 of 7 people found this review helpful
    Coconut milk fat is a good fat, not a bad fat. Some research by organic chemists shows that coconut oils pass right through the body. If you want to lower the fat content, skim the cream off the top of the coconut milk or just change the proportions of coconut milk to water. - 5/11/10

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  • Very Good
    5 of 6 people found this review helpful
    Very good - a great all-season soup - lite enough for summer, savory enough for winter. - 1/17/10

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  • 5 of 8 people found this review helpful
    Sounds great but needs loads more veggies. I am going to try it with peppers, broccoli and carrots over wild rice. YUM! - 9/26/09

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  • Very Good
    4 of 4 people found this review helpful
    this was a good recipe, I put in more mushrooms and i also added red peppers. I used lite coconut milk as well and it turned out fine, i didnt need to add any extra spices the natural flavor was perfect. - 2/19/10

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  • Incredible!
    4 of 4 people found this review helpful
    This is my very favorite soup ever! I'm vegan, so altered it a bit to fit into that, but it was delicious... thanks! - 1/3/10

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  • 4 of 10 people found this review helpful
    This sounds delicious and easy to make! I will definitely try it! - 9/26/09

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  • 4 of 15 people found this review helpful
    Can't wait to give it a whirl....sounds wonderful! - 9/26/09

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  • Very Good
    4 of 5 people found this review helpful
    great flavor - 9/25/09

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  • Incredible!
    3 of 4 people found this review helpful
    Great soup and so much better for you. - 5/25/10

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