Thai Chicken Coconut Soup
(186)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
12 oz. chicken breast, boneless, skinless, fat removed1 c coconut milk1 1/2 c chicken stock or broth, low sodium5 slices ginger, fresh, peeled1 c white mushrooms, quartered1 t Thai chili paste4 green onions, sliced, (green part reserved for garnish)1 lemon1 T basil, shreddedpinch 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.
Servings Per Recipe: 4
Nutritional Info 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

Member Reviews
  • MEGARAPTOR
     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
  • ACRAZYDAME
     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
  • APPLEPIEDREAMS
     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
  • AKELAZ
     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
  • JESPERE40
     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
  • GOTHICLOLLIPOP
     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
  • SJSFRANCINE
     So good I could cry! - 9/26/09
  • PHRASER
     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
  • BRYANNAMARIE
     Made this last night with a few variations - I added broccoli, bamboo shoots, water chestnuts and lemongrass. AMAZING! - 1/29/10
  • BROOKIEWINS
     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
  • CD6671312
     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
  • LASEVDA
     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
  • CHERMI
     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
  • KELLCAN
     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
  • KETTLEBELLJUNKY
     Loved this! Definitely a keeper! Thanks, Chef Meg! - 12/6/09
  • RACHELLELP
     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
  • MUNCHKINLAND
     Very good - a great all-season soup - lite enough for summer, savory enough for winter. - 1/17/10
  • LADIWOLF59
     I make a version of this but also add brown rice already cooked into it...... - 9/26/09
  • RANA!!
     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
  • TUTIM711
     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
  • DOCCHANCE
     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
  • SCHATZI4MO
     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
  • CARIAH
     This sounds delicious and easy to make! I will definitely try it! - 9/26/09
  • TINKSILVER
     Can't wait to give it a whirl....sounds wonderful! - 9/26/09
  • BERTO4812
     great flavor - 9/25/09



© 2024 SparkPeople, Inc. - Terms - Privacy