Thai Chicken Soup

Recipe from Diabetic Living
Thai Chicken Soup
1 1/3 cups
30 mins
by 3.5 3  people
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  • Nonstick cooking spray
  • 1 medium onion, chopped
  • 1 tablespoon grated fresh ginger
  • 3 cloves garlic, minced
  • 2 14 ounce can reduced-sodium chicken broth
  • 1 14 ounce can unsweetened lite coconut milk
  • 1 tablespoon lime juice
  • 2 teaspoons Thai seasoning
  • 2 medium carrots, thinly bias-sliced
  • 1 teaspoon finely chopped, seeded, fresh jalapeno chile pepper*
  • 1 1/2 cups shredded cooked chicken breast or turkey breast
  • 1 cup fresh shiitake, straw, or button mushrooms, sliced
  • 2/3 cup snow pea pods, trimmed and halved diagonally
  • 1 tablespoon chopped fresh basil
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Learn how to make this Asian classic soup that is filling enough to consider a meal.

Lightly coat an unheated 4-quart Dutch oven with cooking spray. Heat over medium heat. Add onion, ginger, and garlic to Dutch oven. Cook and stir for 2 to 3 minutes or until tender. Stir in broth, coconut milk. lime juice, and Thai seasoning. Bring to boiling; reduce heat.
Add carrots and jalapeno pepper. Cover and simmer for 5 minutes. Add chicken, mushrooms, snow peas, and basil. Cook about 3 minutes more or until heated through. To serve, ladle soup into bowls. Makes 5 (1-1/3 cups each) servings


  • *Test Kitchen Tip:

    Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

nutrition information

Per Serving: cal. (kcal) 159, Fat, total (g) 6, chol. (mg) 36, sat. fat (g) 3, carb. (g) 10, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 4, pro. (g) 16, vit. A (IU) 4081.58, vit. C (mg) 10.04, Thiamin (mg) 0.09, Riboflavin (mg) 0.16, Niacin (mg) 8.09, Pyridoxine (Vit. B6) (mg) 0.39, Folate (g) 20.16, Cobalamin (Vit. B12) (g) 0.18, sodium (mg) 566, Potassium (mg) 315, calcium (mg) 30.29, iron (mg) 1.44, Vegetables () 0.5, Other Carb () 0.5, Lean Meat () 2, Fat () 0.5, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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