Light Thai Coconut Soup Recipes

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SPICY THAI COCONUT CHICKEN SOUP



Spicy Thai Coconut Chicken Soup image

For national soup month in January, I came up with a new recipe every day. This one is my favorite! It's so easy, with just a touch of special Thai flavors. For an even richer flavor, try using whole coconut milk. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 6 servings (2 quarts)

Number Of Ingredients 17

1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
3 tablespoons cornstarch
3 tablespoons peanut or canola oil, divided
1 large onion, chopped
1 small jalapeno pepper, seeded and minced
2 garlic cloves, minced
2 teaspoons red curry powder
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon Sriracha chili sauce
1 can (13.66 ounces) light coconut milk
1 carton (32 ounces) chicken broth
2 cups thinly sliced Chinese or napa cabbage
1 cup thinly sliced fresh snow peas
Thinly sliced green onions
Lime wedges

Steps:

  • Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot., In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes., Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.

Nutrition Facts : Calories 244 calories, Fat 14g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 1017mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

LIGHT THAI COCONUT SOUP



Light Thai Coconut Soup image

You can make one of the world's most exotic soups without having to worry about the calorie content if you follow this recipe.

Provided by Late Night Gourmet

Categories     Coconut

Time 40m

Yield 6 serving(s)

Number Of Ingredients 19

1 lb medium shrimp, peeled and deveined, reserving shells and juices
1 carrot, roughly chopped
2 garlic cloves, peeled and crushed
1/4 onion, roughly chopped
1 teaspoon thyme leaves
4 cups water
1 tablespoon oil, sesame
2 tablespoons ginger, freshly grated
2 tablespoons pickled ginger, pickled (optional)
1 stalk lemongrass, chopped (or 2 tablespoons lemon grass paste)
1 serrano pepper, diced, retaining seeds
1 tablespoon tamarind paste
3 tablespoons fish sauce
3 (13 1/2 ounce) cans light coconut milk
1 lb mushroom, shiitake, sliced (stems removed)
2 tablespoons fresh lime juice
1 ounce fresh cilantro
1 ounce rice vinegar
4 tablespoons cornstarch

Steps:

  • If making the stock, combine carrots, garlic, onion, thyme, and water in a large pot and bring to a boil, then lower to a simmer. Add shells and juices reserved from the shrimp. Cover and allow to simmer for at least half an hour. Strain liquids out and set aside.
  • If not making the stock, bring pre-made stock to a boil, then lower to a simmer. Add shells and juices reserved from the shrimp. Cover and allow to simmer for at least half an hour. Strain liquids out and set aside.
  • Separate seeds, if any, from tamarind paste and discard.
  • Heat the oil in a small pan over medium heat. Stir in the ginger, lemon grass, pepper, tamarind paste for 1 minute.
  • Slowly pour all but 1 cup of the stock over the mixture, stirring continually.
  • Stir in the fish sauce; simmer for 15 minutes.
  • Stir in the coconut milk, mushrooms, and cilantro; cook and stir until the mushrooms are soft.
  • Add the shrimp; cook until no longer translucent (about 5 minutes).
  • Stir in the lime juice and rice vinegar.
  • In a separate bowl, stir the cornstarch gradually into the remaining stock. Add gradually to the pot while stirring continuously.
  • Stir in the lime juice and rice vinegar.

THE BEST THAI COCONUT SOUP



The Best Thai Coconut Soup image

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

Provided by Jessica

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h5m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

Steps:

  • Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g

THAI CHICKEN-COCONUT SOUP



Thai Chicken-Coconut Soup image

Replacing full-fat coconut milk with a light version reduces fat, not flavor.

Provided by Georgia Downard

Categories     Soup/Stew     Chicken     Citrus     Ginger     Mushroom     Lunch     Coconut     Spinach     Hot Pepper     Healthy     Self     Quick and Healthy

Number Of Ingredients 16

4 ounces cellophane noodles
6 cups low-sodium chicken broth
1-2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)
1 additional red Thai (or jalapeño) pepper slices for garnish
3 cloves garlic, chopped
1 tablespoon grated ginger
2 teaspoons grated lemon zest
1 teaspoon grated lime zest
1/4 cup fresh lemon (or lime) juice
4 tablespoons Thai fish sauce, divided
1/2 pound shiitake mushrooms, sliced (3 cups)
2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips
1 cup light coconut milk
2 cups baby spinach
2 tablespoon chopped cilantro (plus sprigs for garnish)
1 cilantro sprigs for garnish

Steps:

  • Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain. Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan. Season with salt. Bring to a simmer, add noodles and cook 3 minutes more. Using tongs, transfer noodles to a bowl and cover with foil to keep warm. Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes. Stir in spinach until it begins to wilt, about 1 minute. Add chopped cilantro and season with remaining 1 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.

THAI CHICKEN AND COCONUT SOUP (COOKING LIGHT)



Thai Chicken and Coconut Soup (Cooking Light) image

Make and share this Thai Chicken and Coconut Soup (Cooking Light) recipe from Food.com.

Provided by HeidiSue

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups chicken broth
1 teaspoon grated lime rind
1/4 cup fresh lime juice
1 tablespoon chopped peeled fresh lemongrass
2 tablespoons Thai fish sauce
1/2 teaspoon minced peeped fresh ginger
1/2 teaspoon chopped seeded Thai chile
1 lb chicken breast, cut into bite-size chunks (skinless and boneless)
1 (14 ounce) can light coconut milk
2 tablespoons fresh cilantro

Steps:

  • Combine first 7 ingredients in a large saucepan.
  • Bring to a simmer over medium heat; stir in chicken and coconut milk.
  • Cook 3 minutes or until chicken is done
  • Sprinkle with cilantro.

THAI RED CURRY SOUP



Thai Red Curry Soup image

Our take on Thai red curry soup calls for jasmine rice instead of rice noodles. We puree the soup before adding onions and herbs for a smooth, rich texture. Adding a squeeze of lemon juice at the end brightens up this traditionally-flavored soup. Serve this as a light dinner entree, or pair it with another protein or vegetable side for a heartier meal.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 50m

Yield 6

Number Of Ingredients 18

2 tablespoons olive oil, divided
18 large shrimp, peeled and deveined
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 large red bell pepper, diced
1 medium onion, diced
3 cloves garlic, minced
3 tablespoons red curry paste
1 tablespoon grated fresh ginger
4 cups unsalted chicken stock
1 (13.5 ounce) can light coconut milk
1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Jasmine
2 teaspoons fish sauce
2 teaspoons brown sugar
3 green onions, thinly sliced
¼ cup fresh cilantro leaves, chopped
¼ cup fresh basil leaves, chopped
1 tablespoon fresh lime juice

Steps:

  • Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Season shrimp with salt and pepper. Add shrimp to pot and cook 2 to 3 minutes or until pink, turning halfway through. Set aside.
  • Add remaining olive oil, bell pepper, onion, and garlic to pot. Cook, stirring occasionally, about 3 minutes or until tender. Stir in curry paste and ginger. Cook 1 minute, or until fragrant.
  • Stir in stock, coconut milk, and rice, scraping any browned bits from the bottom of the pot.
  • Bring to a boil over high heat; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. Stir in fish sauce and brown sugar. Remove from heat.
  • Using an immersion blender, puree soup in pot. Or carefully transfer soup in batches to a large food processor or blender, covering opening with a dish towel, and blend until pureed. Return soup to pot.
  • Stir in green onions, cilantro, basil, and lime juice. Divide soup evenly among 6 bowls and top each bowl with 3 shrimp. Serve immediately.

THAI COCONUT CHICKEN SOUP



Thai Coconut Chicken Soup image

Provided by Tyler Florence

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 22

1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme leaves
2 bay leaves
1 teaspoon whole black peppercorns
3 kaffir lime leaves, fresh or dried, hand torn
2 small Thai chiles, halved lengthwise
2 cloves garlic, crushed
One 3-inch piece fresh ginger, peeled and cut into 4 chunks
1 stalk lemongrass (white part only), cracked open with the flat side of a knife
1 1/2 cups shredded cooked chicken
One 13-ounce can unsweetened coconut milk
One 8-ounce can straw mushrooms, rinsed
2 tablespoons Thai fish sauce (nam pla)
1 1/2 teaspoons sugar
Juice of 4 limes
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro leaves, for garnish

Steps:

  • For the chicken stock: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
  • Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
  • Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Makes: 2 quarts
  • For the soup: Bring 4 cups of stock to a boil over medium heat in a soup pot. Add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes.
  • Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with the cilantro. Be careful to avoid chewing the lemongrass, ginger or lime leaves.

THAI ZUCCHINI-COCONUT SOUP



Thai Zucchini-Coconut Soup image

A Southeast Asian-inspired zucchini purée has coconut milk and potato for a velvety texture (and vegan bona fides). It's accented with zucchini slices and zesty cilantro. This soup is quick to make but be sure to allow time for chilling.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 6h

Yield About 2 quarts

Number Of Ingredients 10

2 tablespoons vegetable oil
1 1/2 pounds zucchini (3 to 4 medium), cut into 1-inch pieces, plus slices for serving
1/2 cup sliced shallots (from 2 small)
1 tablespoon chopped fresh ginger (from a 1-inch piece)
1 tablespoon chopped garlic (from 2 to 3 cloves)
Kosher salt
1 medium russet potato (8 ounces), peeled and cut into 1-inch pieces
1 can (13.5 ounces) light coconut milk
1/2 cup packed fresh cilantro, plus leaves for serving
2 tablespoons fresh lime juice

Steps:

  • In a large saucepan, heat oil over medium. Add zucchini, shallots, ginger, garlic, and 2 teaspoons salt; cook, stirring occasionally, until zucchini softens but has not developed any color, 10 to 12 minutes. Add potato, coconut milk, and 2 1/2 cups water. Bring to a boil, then reduce heat to medium-low and simmer until potato is easily pierced with the tip of a knife, 10 to 12 minutes. Remove from heat; let cool slightly. Stir in cilantro and lime juice. Transfer mixture to a blender, working in batches if necessary, and purée until very silky and smooth, 2 to 3 minutes. Refrigerate until cold, at least 4 hours or, in an airtight container, up to 3 days. Season with salt; serve topped with zucchini slices and cilantro leaves.

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Top Asked Questions

What's the best recipe for Thai coconut soup?
This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice. Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually.
How to make chicken soup with coconut milk?
Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated.
How to make coconut soup with fish sauce?
Pour in the chicken broth and and add the fish sauce. Simmer for 10-15 minutes. Add in the coconut milk and stir until well combined. Add the seafood medley and simmer for about 5 minutes or until the shrimp is pink. Serve with a squeeze of fresh lime juice and chopped cilantro.
How to make Thai Vegetable soup at home?
Mix coconut milk, broth or water, and pumpkin purée in a large pot. Stir and bring to a boil. Add galangal, lemongrass, onion, broccoli, and carrot into the saucepan; cook over high heat for 2 -3 minutes or until fragrant.

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