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Curried Coconut Soup with Chicken


For a lighter meal, you can omit the rice noodles; the calories will decrease to about 230.

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Rate this recipe 4.5/5 (4 Votes)


  • 2 teaspoons canola oil
  • 1/2 cup thinly sliced shallots
  • 4 teaspoons Thai red curry paste
  • 1 tablespoon minced fresh garlic
  • 4 cups unsalted chicken stock (such as Swanson)
  • 1 cup light coconut milk
  • 2 cups chopped skinless, boneless rotisserie chicken breast
  • 2/3 cup thinly sliced cucumber
  • 1/2 cup torn fresh basil
  • 2 teaspoons sambal oelek (ground fresh chile paste)
  • 1 teaspoon dark sesame oil
  • 2 cups cooked rice noodles
  • 4 lime wedges


Servings 4
Adapted from


Step 1

Heat a large saucepan over medium-high heat. Add canola oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add curry paste and garlic; sauté 1 minute. Add stock and coconut milk; bring to a boil. Reduce heat; simmer 20 minutes.

Combine chicken, cucumber, basil, sambal oelek, and sesame oil in a medium bowl; toss to coat. Place 1/2 cup chicken mixture and 1/2 cup noodles in each of 4 bowls. Pour about 1 1/4 cups stock mixture into each bowl. Serve with lime.

Cooking Light March 2014

Note: MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Nutritional Information: Amount per serving Calories: 330 Fat: 9.4g Saturated fat: 3.8g Monounsaturated fat: 3.1g Polyunsaturated fat: 1.6g Protein: 29.2g Carbohydrate: 33.5g Fiber: 2.3g Cholesterol: 66mg Iron: 1.6mg Sodium: 564mg Calcium: 60mg

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