Thai Coconut Soup
Thai Coconut Soup is full of sweet coconut, tangy lime, and tender chicken. You'll love the bursts of sweet and savory flavor in this unique soup.
Servings: 6
Calories: 538kcal
Equipment
- Blendtec Blender
Ingredients
- 3 tablespoons butter
- 1 carrot shredded
- thai seasoning see below
- 2 cups chicken broth
- 1/2 bunch cilantro fresh
- 15 ounce unsweetened coconut milk
- 2 1/2 pounds deli-roasted chicken from the grocery store, shredded
- 1 cup long grain rice previously cooked
- 1 lime juiced
- 1 tablespoon soy sauce
- extra cilantro for garnish optional
- lime wedges optional
Thai Seasoning:
- 1/2 teaspoon curry powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
Instructions
- Place a large pot on the stove over medium-high heat. Add the butter, carrots, and thai seasoning and cook until carrots become soft.
- In a blender, add chicken broth and cilantro and pulse a few times, then pour contents of blender into the pot.
- Add the coconut milk, shredded deli roasted chicken, rice, fresh lime juice, and soy sauce. Bring to a low boil then remove from heat.
- If desired, serve topped with extra fresh cilantro and lime wedges.
Notes
- Do yourself a favor and get a rotisserie chicken from the deli section of your grocery store. It's deliciously seasoned and shreds up perfectly for this coconut soup.
- Invest in a really good blender. I love my Blendec blender for soups like this one, which makes it so easy to give the soup a creamy, smooth texture.
- Don't skip the coconut milk. You can find coconut milk in the refrigerated section of your grocery store. It gives the soup a sweet cream coconut flavor that is to die for!
Nutrition
Calories: 538kcal | Carbohydrates: 32g | Protein: 22g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 83mg | Sodium: 642mg | Potassium: 506mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2210IU | Vitamin C: 13mg | Calcium: 47mg | Iron: 3mg