Thai Coconut Chicken Soup
Recipe type: Soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Vegetable Cooking Spray
  • ½ Teaspoon of Ground Ginger
  • 1 Large Can of Sliced Mushrooms (Drained, but reserve ¼ Cup)
  • 2 Shallots or Red Onion, Peeled & Sliced
  • 6 Cups of Fat Free Chicken Broth
  • 14 oz of Light Coconut Milk
  • 1 Tablespoon of Fish Sauce
  • 1 Pound of Chunked Boneless Chicken Breasts
  • Juice of 1 Lime
  • Red Thai Chilies, Fresh Basil or Fresh Cilantro, Optional
  1. Spray a large pot with vegetable cooking spray and place over medium high heat. When pan is hot, add in about ¼ cup of the mushroom liquid and the mushrooms and sliced shallots. Add in ginger. Cook for a few minutes, stirring often.
  2. Add in broth, coconut milk and fish sauce. Bring to a boil. Add in chicken chunks, reduce heat and simmer until chicken is no longer pink, about 15 minutes. Turn off heat and stir in the lime juice.
  3. Garnish with red Thai chilies, Fresh Basil or Fresh Cilantro, optional
  4. This makes 4 servings at 3 Freestyle Points per serving. Enjoy!
Recipe by Dee Dee Does at