Thai coconut and chicken soup
Nutrition per serving
A fragrant Thai soup in the style of tom kha: coconut milk broth with lemongrass and ginger, chicken and mushrooms. Comforting, exotic and light, it warms you up and wakes up the taste buds.
Prep: 15 min | Cook: 20 min | Servings: 4 | Difficulty: Easy
Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, items) use average weights. 314 kcal · 19 g protein · 6 g carbohydrate · 23 g fat
Ingredients
- 2 chicken breasts
- 400 ml coconut milk
- 200 g mushrooms
- 1 tbsp ginger
- 1 lime
- 2 tbsp soy sauce
Method
- Bring 500 ml of water, the coconut milk and the ginger to a simmer.
- Add the chicken strips and the mushrooms.
- Cook for 12 minutes.
- Finish with the lime juice, soy sauce and coriander.
Nutritional benefits
Chicken provides lean protein, ginger anti-inflammatory compounds, and coconut milk a comforting creaminess. Low in carbohydrate and full of flavour, this soup is light yet satisfying. Thai aromatics stimulate the appetite and digestion.
Variations and substitutions
- With prawns or tofu.
- With rice noodles for a complete meal.
- Spicier: curry paste, chilli.
- With vegetables: bean sprouts, pepper.
Storage and make-ahead
Keeps for 2 days. Reheat gently without boiling the coconut milk.
💡 Good to know
Add the lime juice off the heat: when hot, it loses its characteristic tangy aroma.
Related reading
Discover more high-protein recipes · gluten-free recipes · dairy-free recipes · anti-inflammatory recipes.
Ingredients in this recipe: chicken breasts · coconut milk · mushrooms · ginger · lime.
You might also like these recipes: Fish curry with coconut milk · Chicken and spinach curry with coconut milk · Fish moqueca (Brazil).
