Thai Coconut Chicken Soup

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I just adore chicken soup! This aromatic chicken soup has distinctive Thai flavors. Coconut milk is used to create a mild, rich, and creamy taste.  Adding a little lime juice, lemon grass, cilantro, ginger, and red pepper flakes make this divine soup a perfect blend of spicy, sweet and sour.  I’ve made it skinny by using such things as reduced-fat coconut milk, reduced-sodium chicken broth and adding nutritious spinach.  It now contains 362 calories and 13 grams of fat per serving compared to a regular recipe at 798 calories and 42 grams of fat.  Get ready to love this soup!

Prep Time: 15 minutes

Cook Time: 10 minutes


1 teaspoon extra virgin olive oil

2 cloves garlic minced

¼ -½ teaspoon red pepper flakes, depending on your desired spiciness

1 (32 ounces) container reduced-sodium chicken broth

1 (14 ounce) can light coconut milk

12 ounces boneless, skinless, chicken breast, thinly sliced

1 cup sliced mushrooms

4 ounces wide rice-stick noodles or Udon noodles

¼ cup fresh cilantro leaves, minced

1 stalk lemon grass, white part only, cracked open with the flat side of a knife

2 teaspoons curry powder, I like Madras type

2 teaspoons ginger (from a jar) or fresh grated ginger root

1 teaspoon sugar

¼ teaspoon fresh ground pepper

2 cups fresh spinach

2 tablespoons fresh lime juice

¼ cup chopped green onions, for garnish


1. In a large saucepan heat the olive oil over medium-high heat.  Add garlic and red pepper flakes.   Saute for 3 minutes until fragrant.

2. Add the chicken broth, coconut milk, chicken, mushrooms, noodles, cilantro, lemon grass, curry powder, ginger, sugar, and pepper scraping the bottom and sides for any brown bits.  Bring soup to a boil, then turn down to a simmer.

3. Stir in the spinach and simmer until chicken is cooked, about 5 minutes.

4. Remove soup from heat and stir in lime juice.  Remove the piece of lemon grass and toss it.

5. Ladle into serving bowls and garnish each with a little green onions.

Serves 4 servings (1½ cups each)

Food Fact
Thai Coconut Chicken Soup also called Tom Kha Gai, might be from Central Thailand but it’s very popular in America.

Coconut milk is made from the flesh of a coconut.  It’s used as a cooking base in many recipes, particularly in Thai cooking and other Southeast Asian countries along with West Africa.

Lemon grass is one of the most important herbs used in Thai and Vietnamese cooking.  It has long, thin, gray-green leaves and a woody scallion-like base.

Healthy Benefits

Although coconut milk contains saturated fat, it’s much healthier than most saturated fat products.  The fat is easily metabolized by the body.  It is anti-carcinogenic, anti-microbial, and ant-viral.  Look for light coconut milk which had much less calories and fat.

Spinach provides a rich source of iron plus vitamins A and C.

Shopping Tip

You’ll find light coconut milk and rice noodles in the Asian section of the supermarket.

Lemon grass can be found in the produce section of most supermarkets and Asian markets.  It’s also available dried.

Ginger in a jar can be found in the produce section next to garlic in a jar.

Weight Watchers
(old points) 8
Weight Watchers POINTS PLUS

SKINNY FACTS: for 1 serving (1½ cups each)
362 calories, 13g fat, 23g protein, 38g carbs, 2g fiber, 879mg sodium, 5g sugar
FAT FACTS: for 1 serving
798 calories, 42g fat, 37g protein, 68g carbs, 5g fiber, 2164mg sodium, 5g sugar

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5 Responses to “Thai Coconut Chicken Soup”

  1. Ed Schenk Says:

    I haven’t made this soup yet but am looking forward to it. Thanks for the recipe!

  2. admin Says:

    We love how simple this soup is to make. Hope you enjoy it!

  3. home repair wilmington nc Says:

    Great recipe. even my picky hubby liked it

  4. admin Says:

    Thanks…So happy you both liked this recipe!

  5. Lisa Manning Says:

    My partner and i like reading through this. I may publish this on myblog. I am sure you will get quite a few thumbs up

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