Thai Coconut Soup

17 45 314
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 4
Thai Coconut Soup
Health Highlights


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, sweetened
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 (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)
1/4 tsp 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, jalapeño, 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 314
Calories from fat 124
Calories from saturated fat 38
Total Fat 13.8 g
Saturated Fat 4.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 6.5 g
Cholesterol 83 mg
Sodium 598 mg
Potassium 906 mg
Total Carbohydrate 16.4 g
Dietary Fiber 2.7 g
Sugars 6.6 g
Protein 32 g

Dietary servings

Per Portion

Fruit 0.3
Meat 1.3
Vegetables 1.7

Energy sources


Meal Type(s)