Thai Coconut Soup Using Ingredients You Actually Have!

Thai Coconut Soup Using Ingredients You Actually Have!

4 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Liberated woman in an apron
Recipe by  Liberated woman in an apron

“I love Thai coconut chicken soup, but never had the authentic and exotic ingredients the recipes called for. I invented this recipe through trial and error to make the flavors I love, without going to specialty stores. Substitute 3 chicken breasts for the chicken tenders if you desire.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking dish.
  2. Arrange chicken tenders in the prepared baking dish.
  3. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. Dice chicken.
  4. Heat oil in a pot over medium heat; cook and stir yellow onion in the hot oil until onion is slightly browned, about 10 to 15 minutes. Pour in chicken stock and bring to a boil. Reduce heat to low and simmer; add carrot, red bell pepper, and bamboo shoots. Slice the white part of green onions in half lengthwise and add to soup. Stir in diced chicken, coconut milk, lemon juice, curry powder, red pepper flakes, turmeric, ginger, paprika, and garlic powder. Bring to a boil, reduce heat, and simmer until vegetables are tender and flavors have combined, about 10 minutes.
  5. Slice the green part of green onion; add to soup. Remove from heat and serve.

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Reviews (4)

Rate This Recipe
I ♥ Food!!
2

I ♥ Food!!

This was SO GOOD!! I did add some lime juice as to the recipe along with the lemon juice, and then just before serving I sprinkled fresh cilantro on top! I will definitely make this again!

BOWIEGURRL
1

BOWIEGURRL

I chose this recipe because, like the name says, it's made with ingredients you already have. This was the coconut/curry flavor I was looking for! I made as stated except I cubed some chicken breast and sauteed it in the pot beforehand. I also combined all the seasonings and mixed about a teaspoon in with the onions while they cooked to enhance the flavor (and added the remainder of the spices in as per the recipe). Gave this four stars as both the hubby and I thought the soup could have used a little more "oomph" (the coconut milk may have toned the flavors down a little). But definitely worth making again!

WendyDay
0

WendyDay

I love coconut soup but this was AWFUL!!! I should've known better than dumping that much curry powder into the pot. It was SO strong. I had to rinse everything off in a strainer and then just put it on rice.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 363 cal
  • 18%
  • Fat
  • 25.2 g
  • 39%
  • Carbs
  • 16.2 g
  • 5%
  • Protein
  • 22.2 g
  • 44%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 556 mg
  • 22%

Based on a 2,000 calorie diet

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The Best Thai Coconut Soup

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