Spiced Thai Coconut (Chicken) Soup

Lunch Ideas Spiced Thai Coconut Soup

This low-calorie recipe is one of the best lunch ideas to indulge in. Delicious flavors of coconut melt with the exotic spices and flavors of Southeast Asia. This recipe converts well to a vegan dish (just ditch the chicken step and replace chicken stock with vegetable stock) and enjoy a lower calorie meal without sacrificing flavor. I’ve tried altering this dish with shrimp and it’s really great for seafood cravings. This recipe gives you the basic backbone and allows for creativity in tweaking the ingredients to your liking. No need to sacrifice taste for healthy lunch ideas. You can get all the flavor and healthy benefits with this delicious meal.


Cut up cleaned chicken breast

Season well
  • Onion power
  • Maggi seasoning
  • Black pepper
  • Squirt of lime juice

Heat up 1 tbsp of extra virgin olive oil (EVOO) in a hot pan. Grill the seasoned chicken breast on medium heat and set aside.

Put 2 tbsp of EVOO in a heated deep sauté pan. Add in:

  • 1 cup sliced mushroom
  • ¼ cup chopped red peppers
  • 1 tsp minced fresh garlic
  • 2 minced garlic cloves
  • 1 whole sliced lemongrass
Cook for 3 mins on medium heat

Add 1 tsp of fresh chili paste

Continue to cook on medium heat for an additional 3 mins

Add to pan:

  • 1 cup of coconut milk
  • 1 ½ cup of chicken stock (vegan substitute: vegetable stock)
  • 2 tbsp fish sauce (vegan substitute: soy sauce)
Simmer for 10 mins on low heat, stirring occasionally


  • 1 tbsp sugar
  • 2 green onion strips
  • 2 tbsp fresh chopped cilantro
  • Optional add in cooked protein at this step
Cook on medium heat for 5 mins

Using prongs, discard the lemongrass

Remove from heat, serve, and enjoy!

To see how this dish is created, check out the full video here and subscribe to our YouTube channel. Browse more delicious and easy meal ideas In The Kitchen.

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