Thai Chicken and Coconut Milk Soup

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.



1 cup (250 mL) jasmine rice or white rice
1 pkg (900 mL) sodium-reduced chicken broth
1 stalk lemongrass, halved crosswise then lengthwise
6 slices (1/2 inch/1 cm thick) fresh ginger
1 lb (454 g) boneless skinless chicken breasts, thinly sliced
1-1/2 cups (375 mL) thinly sliced button mushrooms
1 cup (250 mL) frozen peas
2 tbsp (30 mL) fish sauce
1 tbsp (15 mL) packed brown sugar
1 tsp (5 mL) red curry paste
1 can (400 mL) coconut milk
1/3 cup (75 mL) chopped fresh cilantro
2 tbsp (30 mL) lime juice


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.

Servings: 4

Nutritional Info

approx. per serving

  • cal551
  • pro37 g
  • total fat23 g
  • sat. fat19 g
  • carb50 g
  • fibre3 g
  • chol66 mg
  • sodium1,362 mg
  • %RDI
  • calcium6%
  • iron34%
  • vit A8%
  • vit C12%
  • folate21%


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