Recipes
January 22, 2018

Recipe: Easy Thai Chicken Soup with coconut milk

by Closeup photo of chicken and vegetable Thai soup in a bowl.

Made with reduced-fat coconut milk, this low-calorie, high-flavor Thai chicken soup is perfect for winter lunches and light dinners.

 

This easy Thai soup is a steaming bowl of chicken and vegetables, with rich pungent seasonings to give it a kick. It also makes the kitchen smell delicious as it simmers.

If you want more than a bowl of soup as a meal, pair this with a scoop of brown rice and some fresh fruit. Orange slices complement the Asian flavors nicely.

 

Vegetables and chicken, chopped to put in soupIngredients

1 (14-ounce) can reduced-fat coconut milk
1 large onion, finely chopped
1 garlic clove, crushed
1 tablespoon chopped peeled fresh ginger
1 teaspoon chopped fresh chili
1 teaspoon Thai curry paste
1 cup no-salt-added chicken broth
1 1/2 cups water
1 cup skinless, boneless chicken, chopped
1 cup mixed raw vegetables, chopped (carrots, cauliflower, green beans and leeks, for example)
Ground white pepper, to taste
Chopped fresh cilantro, for garnish (optional)

 

Instructions

In a large saucepan, combine the coconut milk, onion, garlic, ginger, chili and curry paste. Mix well.

Set the pan over high heat. Add the broth and water, mix well and bring to a boil.

Reduce the heat to maintain a simmer. Cook, uncovered, for 20 minutes.

 

Chicken broth and vegetables in a saucepan.

Add the chicken, vegetables and white pepper to taste.

Cover and simmer for 1 hour.

Garnish with chopped cilantro (if desired) to serve.

Thai chicken and vegetable soup in a bowl.

Adapted from: Weight Loss Surgery Cookbook: Simple and Delicious Meals for Every Stage of Recovery

 

Recipe: Thai Chicken Soup
Author: 
Recipe type: Soup
Cuisine: Thai
Serves: 4 (1-cup) servings
 
Ingredients
  • 1 (14-ounce) can reduced-fat coconut milk
  • 1 large onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tablespoon chopped peeled fresh ginger
  • 1 teaspoon chopped fresh chili
  • 1 teaspoon Thai curry paste
  • 1 cup no-salt-added chicken broth
  • 1-1/2 cups water
  • 1 cup skinless, boneless chicken, chopped
  • 1 cup mixed raw vegetables, chopped (carrots, cauliflower, green beans and leeks, for example)
  • Ground white pepper, to taste
  • Chopped fresh cilantro, for garnish (optional)
Instructions
  1. In a large saucepan, combine the coconut milk, onion, garlic, ginger, chili and curry paste. Mix well.
  2. Set the pan over high heat. Add the broth and water, mix well and bring to a boil.
  3. Reduce the heat to maintain a simmer. Cook, uncovered, for 20 minutes.
  4. Add the chicken, vegetables and white pepper to taste.
  5. Cover and simmer for 1 hour.
  6. Garnish with chopped cilantro (if desired) to serve.
Nutrition Information
Serving size: 1 cup Calories: 187 Fat: 9.6 grams Saturated fat: 7.1 grams Carbohydrates: 9.4 grams Sugar: 2.8 grams Sodium: 264 milligrams Fiber: 1.9 grams Protein: 14.9 grams Cholesterol: 33 grams

 

 

 

Lunch, Dinner, Weight Management, Winter

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