Recipe: Thai Chicken Soup
Recipe type: Soup
Cuisine: Thai
Serves: 4 (1-cup) servings
  • 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)
  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
Recipe by My Southern Health at