Thai Chicken and Coconut Milk Soup Thai Chicken and Coconut Milk Soup

Thai Chicken and Coconut Milk Soup Image Image by: Thai Chicken and Coconut Milk Soup Image Author: Canadian Living

This aromatic Thai-inspired soup is the perfect comfort food to warm up a cold winter evening. Top with finely sliced red chilies for a little extra kick, if desired. You can also swap the rice with noodles, or serve it without a starch, as a brothy starter soup.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2013



Cook rice according to package directions.

Meanwhile, in large pot, bring broth, lemongrass and ginger to boil over medium-high heat. Stir in chicken, mushrooms and peas; cook over medium-low heat until chicken is no longer pink, about 4 minutes.

In small bowl, whisk together fish sauce, brown sugar and red curry paste. Stir into pot along with coconut milk; simmer until hot and fragrant, about 3 minutes. Discard lemongrass and ginger.

Stir in cilantro and lime juice. Serve over rice.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 1362 mg
  • Sugars 8 g
  • Protein 37 g
  • Calories 551.0
  • Total fat 23 g
  • Potassium 753 mg
  • Cholesterol 66 mg
  • Saturated fat 19 g
  • Total carbohydrate 50 g


  • Iron 34.0
  • Folate 21.0
  • Calcium 6.0
  • Vitamin A 8.0
  • Vitamin C 12.0
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Lunch & Dinner

Thai Chicken and Coconut Milk Soup