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Thai Chicken & Coconut Milk Soup

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2 servings


10 min


20 min


30 min
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium


Amount Measure Ingredient Features
12 ounces coconut milk
¼ pound chicken breasts
3 slices galangal root
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Amount Measure Ingredient Features
346.8 ml/g coconut milk
113.4 g chicken breasts
3 slices galangal root
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Pour the lime juice on the chicken and let stand while you prepare the rest of the soup.

In a medium saucepan, place the coconut milk, lemon grass, grated lime peel, galanga or ginger, and (optionally) chiles.

Bring the coconut milk to a simmer.

When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them.

Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes, or until the chicken pieces are finished cooking.

Remove from heat and serve immediately with fresh cilantro leaves for garnish.

Now, the best way I ever had this soup was with pieces of fresh grouper instead of chicken.

I also added slices of kumquats instead of the ginger, and used the sweet Fresno chiles instead of Thai birds.

We also served it over Vietnamese rice noodles.

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Nutrition Facts

Serving Size 225g (7.9 oz)
Amount per Serving
Calories 42480% from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 32g 162%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 64mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 42g
Vitamin A 0% Vitamin C 3%
Calcium 4% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
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