Thai chicken and coconut soup
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
There's nothing more comforting than a creamy, savory, and warming bowl of Thai chicken & coconut soup, so thank goodness our #WWFamily from Down Under shared this delicious dish with us. It couldn't be more simple to whip up! Combining fragrant curry paste, filling coconut milk, broth, noodles, and pre-chopped frozen vegetables, there's so little for you to do. We used a frozen stir-fry mix consisting of carrot, baby corn, green beans, and broccoli but you can use any frozen stir-fry mix that include your favorite veggies! This recipe is originally from WW Australia and has been modified and reprinted with permission.
Ingredients
Cooking spray
5 spray(s)
Red curry paste
2½ Tbsp, Thai variety, or to taste
Canned unsweetened light coconut milk
8 fl oz
Chicken broth
4 cup(s)
Uncooked thin rice vermicelli noodles
3 oz, broken
Frozen mixed vegetables
8 oz, Asian-variety
Uncooked bok choy
2 cup(s), shredded, baby-variety, chopped
Cooked skinless boneless chicken breast
½ pound(s), chopped
Fresh lime juice
1½ Tbsp, or to taste
Cilantro
½ cup(s), chopped
Instructions
1
Lightly coat a large saucepan with cooking spray; heat over medium-high heat. Cook curry paste, stirring, for 1–2 minutes or until fragrant. Add coconut milk; bring to a boil.
2
Add broth; bring to a boil. Add noodles; boil, covered, for 2 minutes.
3
Add frozen vegetables; reduce heat to medium-low and simmer, uncovered, for 2 minutes. Add bok choy, chicken and lime juice; simmer, uncovered, for 2–3 minutes or until vegetables are just tender. Sprinkle with cilantro; season to taste (optional).
4
Serving size: about 1 3/4 c
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