Thai chicken and coconut soup

SmartPoints® value per serving
Total Time
25 min
15 min
10 min
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.


cooking spray

5 spray(s)

Red curry paste

2½ Tbsp, Thai variety, or to taste

light unsweetened coconut milk

8 fl oz

canned 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), baby-variety, chopped

cooked skinless boneless chicken breast(s)

½ pound(s), chopped

fresh lime juice

1½ Tbsp, or to taste


½ cup(s), chopped


  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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