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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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  • Incredible!
    3 of 3 people found this review helpful
    We really enjoyed this soup. We did make some changes, left out the chicken, but it was outstanding! - 2/8/10

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  • Incredible!
    3 of 4 people found this review helpful
    I have not had Thai Chicken Coconut soup before, so have no past experience to base a comparison but I can say after following the recipe exactly as written, this was delicious! I too will try lite coconut milk next time but I would hesitate to change anything else. Thanks Chef Meg. - 2/1/10

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  • O.K.
    3 of 3 people found this review helpful
    I tried with lite coconut milk and think it is much better with the real stuff. Be careful with the lemon juice it can be over powering. - 1/30/10

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  • Good
    3 of 3 people found this review helpful
    it's a keeper ... i used lite coconut milk. i wish i had read the reviews first, i really like lemon grass and would have added that too. - 12/3/09

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  • Good
    3 of 5 people found this review helpful
    Good but I think it needs something else that we love when we eat it at the restaurants. - 10/20/09

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  • Incredible!
    3 of 4 people found this review helpful
    I love Thai Coconut Soup, so this is a keeper! - 9/30/09

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  • Very Good
    2 of 2 people found this review helpful
    I made this with some adjustments to the recipe and it was great! Could have been a little spicier though I added extra chili paste and some cayenne pepper, too. I also added a large onion and some fresh garlic and used light coconut milk. - 5/26/10

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  • Very Good
    2 of 2 people found this review helpful
    this was really good. I enjoyed it and it was easy to make. People here have asked where to get lite coconut milk. The answer is Trader Joe's. they sell it and its very reasonably priced. About $.99 or $1.29. cant live without it. - 5/25/10

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  • Incredible!
    2 of 2 people found this review helpful
    I love this soup and make it weekly for my kids. I don't use fishsauce or kaffir lime leaves but do put in tamarind powder, lemon, prawns, chicken, etc.. the more sour the soup the more the taste! Total cost for supplies are usually under $10. Vegans can sub for veg broth, tofu & chili oil. - 5/25/10

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  • Very Good
    2 of 3 people found this review helpful
    Lite coconut milk is horrid - please, just go for it. It's just regular coconut milk with the 'cream' discarded. Most of the flavor is completely lost, trust me. If at all possible, use fresh basil! Yum! - 5/25/10

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  • Very Good
    2 of 2 people found this review helpful
    Where to find good quality coconut milk (lite hopefully), chile paste, fresh ginger --I'm on a fixed income, tight food budget, no car so pickin's are reeally limited. would order on line but delivery cost is usually way too prohibitive - 3/29/10

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  • Good
    2 of 2 people found this review helpful
    I thought this soup was good. It seemed like it needed something but I don't know what. My husband loved it though. - 1/28/10

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  • 2 of 4 people found this review helpful
    Tasty! - 9/27/09

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  • O.K.
    1 of 2 people found this review helpful
    I made this exactly how it is written and my family did not care for it. However, when I tweaked it, they loved it! We used lime instead of lemon and added some red/yellow/green peppers and some snow peas for a more hearty soup. Some ramen noodles make it more hearty as well. Rated for orig recipe. - 4/12/12

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  • 1 of 1 people found this review helpful
    We added chopped kale to the recipe to add more greens. Both my husband & I liked it.
    - 6/1/10

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  • 1 of 2 people found this review helpful
    Traditional Thai green chicken curry contains Kafir lime leaves. I find it worthwhile to pull my Kafir lime tree (huge thorns!) inside over winter months! Leafs are available in many Asian stores. I reserve space imside for my kafir lime tree during winter months, - 5/11/10

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  • Very Good
    1 of 2 people found this review helpful
    Yummy! Added more veggies to stretch it a bit. Quite tatsty! - 5/11/10

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  • Incredible!
    1 of 2 people found this review helpful
    This was WONDERFUL! Wouldn't change a thing about the recipe either. - 2/24/10

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  • Very Good
    1 of 1 people found this review helpful
    I used canned mushrooms, otherwise followed recipe. Thinner than restaurant version, but delicious! will make again - 2/8/10

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  • Incredible!
    1 of 1 people found this review helpful
    This looks like a great way to lower calories in one of my favorite soups. I am glad to see that it works with lite coconut milk as well. - 2/3/10

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  • 1 of 2 people found this review helpful
    Quick and easy.... and so delicious!! I craved this soup at our local Thai restaurant when I was pregnant and this testes just as good!! Highly recommended - 2/2/10

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  • 1 of 5 people found this review helpful
    Sounds yummy - 11/24/09

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  • 1 of 7 people found this review helpful
    THIS LOOKS ABSOLUTELY AMAZING! I PUT IT ON MY MENUE PLAN. - 9/27/09

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  • Loved it. Added lemongrass. Subbed light, organic coconut milk, Thai Ginger Infused Broth and Thai Sweet Chili Sauce for Paste. I added the chicken and lemongrass while simmering for the 10 minutes. SOOOOO GOOD!!! (Cal count slightly higher) - 8/17/14

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  • This was very bland. I used lite coconut milk and was disappointed. I had high hopes for this. - 4/18/14

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  • Very good once I multiplied the scallion, chili paste, and ginger by several factors. - 11/10/13

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  • If we can't find Thai chili paste, what is a good substitute? Or how do we make our own? - 10/26/13

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  • We liked this soup - but found that maybe it would be a little better with more spices and made into a curry. We will definitely try this next time. Either way, this is staying in my recipe box. - 10/7/13

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  • My daughter loves Thai Coconut Soup and she says this is as good as her favorite Thai restaurant. I made the recipe exactly and the only thing she missed was using lemongrass instead of lemon, otherwise she loved it. - 9/6/13

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  • It was excellent! - 7/29/13

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  • Added some chunk pineapple since I didn't have any mushrooms. Threw some leftover (already cooked) chicken right into the soup - fantastic! We're going to try to make it with vegetable broth and tofu next. - 6/9/13

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  • This sounds good but for real Thai flavor use lemon *grass*, not lemon! It's available in many stores, looks kind of like a scallion. Remove outer leaf and cut off top, smash the stalk with something heavy so it is crushed, simmer whole and remove. If you can't find it try a tiny bit of lemon juice. - 5/27/13

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  • Really yummy! Tastes just like what I have had in restaurants! I used the coconut milk and broth as a poaching liquid instead of water. I put the other ingredients in about halfway through the poaching and it seemed to work out well. - 4/28/13

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  • super yummy! - 4/26/13

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  • just had soup for lunch! very good. had a sweet red chili sauce i found,couldn't find paste. went easy on sauce for other family members but will definitely add more to my serving. i had used l/o grilled chicken for last night supper so less time to make:) - 4/25/13

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  • make sure you are buying aroy-d coconut milk, lite if you can, the can is BPA free! This soup is delicious. - 4/23/13

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  • I followed the suggestion to add carrots. I upped the amount of chili paste and I garnished the finished product with cilantro. It was phenomenal. - 4/16/13

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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!!! - 4/13/13

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  • Always loved this recipe - similar to one I make :) - 4/13/13

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  • I used light coconut milk and added fine green beens and broccoli. I needed more heat, so increased the amount of curry paste. It was really good. - 4/13/13

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  • I didn't care for the taste of this soup. maybe just personal preference but no one in my family liked it so guess I won't make it again (although other comments made suggestions for tweaking it so maybe I will.) - 4/12/13

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  • Too sweet for soup - 4/12/13

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  • This was the first time I've tried this recipe and was surprised on how delicious it is! - 4/12/13

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  • Great soup. I buy this type so am glad for the recipe. - 4/12/13

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  • Will definitely have to try this recipe! - 4/12/13

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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). - 4/12/13

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  • Love these healthy versions of my favorite foods. I agree with comments re: adding more veggies. - 4/12/13

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  • sounds awesome... will give it a try. I do something very similar with curry paste & add a can of tomato paste. I think I'll be trying this one over the weekend! - 4/5/13

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  • Really easy and delicious. - 4/3/13

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  • This sounds too good not to make. Thanks : ) Will get back to you!! - 2/9/13

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  • I didn't have thai chili paste, so mine probably wasn't as good as it could have been. Also, rather than buy chicken stock, I just used the water from poaching the chicken breasts (I put it through a strainer first). Finally, I used lime juice rather than lemon (just because I like it so much). - 2/5/13

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  • Love this recipe. great flavors! To save time, I sometimes use leftover chicken. - 1/26/13

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  • 0 of 1 people found this review helpful
    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. - 1/26/13

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  • looks real good - 1/15/13

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  • Made it. Tasted it. Loved it!
    I had tried this Thai soup a few years ago and always wanted to replicate it. This recipe was exactly what I was looking for, and I love the way the coconut's creamyness and the sourness from the lemon balances out the bit of spicy in the back. My whole family loved it - 1/11/13

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  • 0 of 1 people found this review helpful
    This soup looks like cream of thai coconut soup. Use half cup of lite coconut milk. If you want authentic, add 1 tablespoon of fish oil, 4 stalks of chopped lemongrass, and cilantro. The picture shown above looks like flat parsley leaves- not basil. - 1/6/13

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  • Loved it! But I added the flat rice noodles like they serve at Spice thai restaurant. Good stuff! I can't get enough of this soup. - 12/18/12

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  • I haven't made it yet but it sounds delicious!
    Can the water used for poaching the chicken be used
    as part of the broth called for in the recipe? - 11/18/12

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  • Kind of has a sweeter flavor to it. - 10/9/12

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  • This soup was very yummy, but not spicy enough for me. I doubled the spice, mushrooms and garnish. - 9/28/12

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  • O.K.
    0 of 1 people found this review helpful
    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. - 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. - 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! - 9/11/12

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  • I made a few adaptations as well, based on what I had on hand. One of which was sauce from a chicken slow roasted with apricots + water instead of stock. No green onions, but used regular and garnished with parsley and pea shoots as well as basil. Green beans to pump veggie content. Scrumptious. - 7/22/12

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  • My sister is vegetarian so I substituted the chicken for tofu and she loved it! She had me make a bigger batch for herself and froze it so whenever she's sick, she can pull it out... - 5/1/12

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  • This soup is the best, creamy, spicy, a little crunch from the onions. Simply delicious! - 4/14/12

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  • Very Good
    0 of 1 people found this review helpful
    so good------I made it for dinner - 4/12/12

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  • yummy - 4/12/12

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  • This was very good. I will definitely make it again. - 4/12/12

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  • 0 of 1 people found this review helpful
    I made this with tofu rather than chicken to make it healthier & lower the calories from animal fat. Yum! - 4/12/12

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  • I enjoy cooking with coconut soup and will try this recipe. - 4/12/12

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  • WOW !!! So tasty and easy to make !!! This recipe is a keeper. - 4/12/12

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  • I love all Thai food - yum! - 4/12/12

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  • We didn't have chili paste, so we used Green Curry paste, and that worked really well too. My family loved it, and want me to make it regularly. - 4/8/12

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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. - 2/29/12

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