Thai Coconut Soup Using Ingredients You Actually Have!

Rating: 3.86 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

By Liberated woman in an apron

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Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking dish.

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  • Arrange chicken tenders in the prepared baking dish.

  • 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.

  • 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.

  • Slice the green part of green onion; add to soup. Remove from heat and serve.

Nutrition Facts

Per Serving:
363 calories; protein 22.2g; carbohydrates 16.2g; fat 25.2g; cholesterol 49.5mg; sodium 556.4mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

I ♥ Food!!
Rating: 5 stars
11/20/2012
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! Read More
Helpful
(6)

Most helpful critical review

rtrogrl66
Rating: 3 stars
01/31/2017
I made this recipe following all instructions carefully and I don't understand how anyone can tolerate that much red pepper....yeeesh! After the fire subsided a bit the second flavor that hit us was the overwhelming lemon. I'm giving this recipe three stars because I appreciate the effort and experimentation that went into it. I certainly couldn't have come up with this from scratch. I think it has a lot of promise so I'm going to try it again with a few substitutions. I'll use just a dash or two of lime or lemon juice 1/4 tsp red pepper flakes and maybe just a bit of oyster sauce. Thank you for sharing your recipe! Read More
Helpful
(1)
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
I ♥ Food!!
Rating: 5 stars
11/19/2012
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! Read More
Helpful
(6)
Saveur
Rating: 4 stars
05/17/2014
This was a great base recipe I really enjoyed trying this soup. I used left-over rotisserie chicken and did add a heaping tablespoon or so of oyster sauce as I felt this needed some "meatiness"in the flavor some umami to it. I added asian rice noodles as well. Tasty! Thanks for sharing your recipe with AR. Read More
Helpful
(2)
BOWIEGURRL
Rating: 4 stars
02/15/2013
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! Read More
Helpful
(2)
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rtrogrl66
Rating: 3 stars
01/31/2017
I made this recipe following all instructions carefully and I don't understand how anyone can tolerate that much red pepper....yeeesh! After the fire subsided a bit the second flavor that hit us was the overwhelming lemon. I'm giving this recipe three stars because I appreciate the effort and experimentation that went into it. I certainly couldn't have come up with this from scratch. I think it has a lot of promise so I'm going to try it again with a few substitutions. I'll use just a dash or two of lime or lemon juice 1/4 tsp red pepper flakes and maybe just a bit of oyster sauce. Thank you for sharing your recipe! Read More
Helpful
(1)
Sarah D
Rating: 5 stars
12/16/2012
Just what I was looking for! I followed the recipe exactly until I diced up 2 potatoes that I had microwaved for 3 minutes and added with the carrots (just to make it a bit more filling) and using half lemon half lime juice. We moved to a place without any Thai restaurants and I had a craving...this satisfied my Thai starved taste buds completely (and without having to track down lemongrass)! Thank you for sharing:) Read More
WendyDay
Rating: 1 stars
03/05/2013
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. Read More
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