Easy Thai Chicken Soup

Name: Easy Thai Chicken Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 cups chicken broth; 1 can (13.5 oz) coconut milk; 2 cups cooked, shredded chicken (rotisserie chicken works great!); 1 cup mushrooms, sliced; 1–2 tbsp red curry paste (adjust to taste); 2 tbsp lime juice; 1 tbsp fish sauce (or soy sauce for a milder flavor); 1 cup spinach or baby kale; Fresh cilantro or green onions for garnish

Chicken broth and coconut milk simmered with red curry paste, lime, mushrooms, shredded chicken and greens — a 25-minute soup with 24g of protein.

4 servings
Prep 10 min
Cook 15 min
Ready in 25 min
About 24 g protein

A wooden bowl of red curry soup with chicken, mushrooms and fresh basil leaves

Each serving of this simple Thai chicken soup contains approximately 24 grams of protein and 11.5 grams of carbohydrates.

— Kristen

Ingredients

4 cups chicken broth
1 can (13.5 oz) coconut milk
2 cups cooked, shredded chicken (rotisserie chicken works great!)
1 cup mushrooms, sliced
1–2 tbsp red curry paste (adjust to taste)
2 tbsp lime juice
1 tbsp fish sauce (or soy sauce for a milder flavor)
1 cup spinach or baby kale
Fresh cilantro or green onions for garnish

Nutrition per serving

Calories: 350
Protein: 24 g

Serving: 1 bowl. Estimated from USDA values for the ingredients listed, so your numbers will vary with the brands you use.

Instructions

Heat the broth: In a large pot, bring the chicken broth and coconut milk to a gentle simmer over medium heat.
Add flavor: Stir in the red curry paste, lime juice and fish sauce. Mix until the curry paste dissolves.
Cook the ingredients: Add the mushrooms and shredded chicken to the pot. Simmer for 5–7 minutes until the mushrooms are tender and the chicken is heated through.
Add greens: Stir in the spinach or baby kale and cook for another 1–2 minutes until wilted.
Serve: Ladle into bowls and garnish with fresh cilantro or green onions.