Thai Coconut Soup

17 45 457
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 4
Thai Coconut Soup
Health Rating


1 tbsp Basil, fresh (minced)
1 large Carrots (peeled, shredded)
454 gm Chicken breast, boneless, skinless
4 cup Chicken broth (stock)
1 tbsp Cilantro (coriander) (minced)
1 3/4 cup Coconut milk
2 tbsp Extra virgin olive oil
1 tbsp Fish sauce
4 clove(s) Garlic (minced)
2 piece, 1-inch Ginger root (peeled, finely chopped)
5 stalk(s) Green onion, scallion, ramp (thinly sliced)
1 medium pepper(s) Jalapeno pepper (seeded, minced)
1 fruit Lime (cut into 4 wedges)
1 tsp Lime peel (zest)
1 medium pepper(s) Red bell pepper (sliced)
1 dash Salt and pepper (to taste)
1 cup Shiitake mushrooms, raw (sliced)


In a large saucepan, heat the olive oil (or cooking fat) over a medium heat.

Cook the scallions, garlic, and ginger, stirring frequently, until softened (about 5 minutes).

Add the carrot, red bell pepper, jalape├▒o, and mushrooms, and cook until softened (about 3-4 minutes).

Add the chicken, chicken stock, coconut milk, and fish sauce.

Bring the soup to a boil then reduce to a simmer and cook until the chicken is cooked through (15 to 20 minutes).

Remove the chicken from the soup. Shred it into chunks and return to the pot.

Stir in the lime zest, the fresh herbs, and salt and pepper to taste, and remove from the heat.

Garnish each bowl with a lime wedge to serve.

Nutrition Facts

Per Portion

Calories 457
Calories from fat 284
Calories from saturated fat 192
Total Fat 32 g
Saturated Fat 21.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 6.5 g
Cholesterol 65 mg
Sodium 1190 mg
Potassium 863 mg
Total Carbohydrate 14.0 g
Dietary Fiber 2.7 g
Sugars 3.7 g
Protein 31 g

Dietary servings

Per Portion

Fruit 0.3
Meat 1.3
Vegetables 1.7

Energy sources