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Diabetic-Friendly Thai Coconut Chicken Soup in a bowl with chopsticks.

Thai Coconut Chicken Soup

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Prep Time 10 minutes
Cook Time 15 minutes
Servings 3
Calories 371 kcal

Ingredients
  

  • 1⅔ cups coconut milk
  • 10 oz chicken breast diced
  • ½ tablespoon green curry paste
  • 1- inch piece of fresh ginger thinly sliced
  • 1½ cups sliced mushrooms
  • 2 tablespoons lime juice
  • 1 stalk lemongrass optional
  • Salt to taste
  • Optional garnish: chopped fresh cilantro or lime wedges

Instructions
 

  • Cut the chicken into small bite-sized pieces and set aside.
  • Pour the coconut milk into a medium pot along with ¾ cup water. Add the curry paste and sliced ginger, then warm over medium heat, stirring until the paste blends into the liquid.
  • Stir in the chicken and sliced mushrooms. Let the soup simmer for around 10 minutes, or until the chicken is cooked through and the mushrooms are soft.
  • Add the lime juice and season the broth with salt. Remove the lemongrass stalk, if using.
  • Serve hot and garnish with cilantro or lime wedges if desired.

Nutrition

Serving: 1 bowlCalories: 371kcalCarbohydrates: 6gProtein: 24gFat: 30gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 129mgPotassium: 790mgFiber: 1gSugar: 1gVitamin A: 427IUVitamin C: 7mgCalcium: 34mgIron: 5mg
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