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Chicken Coconut Curry Soup

One of my favorite things (hint, hint) is when readers reach out and ask for a healthier version of one of their favorite recipes, which is exactly what happened last week. A reader wanted a lightened up version of her favorite red curry from the local Thai restaurant, a craving I fully understand. I could bath in the red curry from my favorite Thai restaurant. Well…that may hurt, but you get the idea. This version comes together in under 15 minutes and is perfect for a quick weeknight meal. Adjust the spices to suit your tastes, throw in whatever veggies you have on hand, and serve as a soup or over noodles or rice.

Chicken Coconut Curry Soup
Servings: 4
Serving Size: 1 1/4 cups
Nutritional Information: 180.6 calories, 5g of fat, 6.3g of carbohydrates, 1.7g of fiber, 26.9g of protein
Weight Watchers® PointsPlus®: 6 *

Ingredients

  • 3 tbsp. red curry paste
  • 1 14 oz. can light coconut milk
  • 2 cups chicken broth
  • 1 tsp fish sauce (or soy sauce)
  • 1 cup snow peas
  • 1 cup sugar snap peas
  • 1 cup cauliflower florets
  • 1 red pepper, sliced
  • 2 cups shredded chicken breast
  • Juice of 1 lime
  • 1/2 cup sliced green onions, for garnish
  • 1/2 cup sliced cilantro, for garnish
  • 1-2 slice jalapenos, for garnish

Instructions

  1. Heat a large soup pot over medium high heat.
  2. Add the curry paste and 1/4 cup coconut milk. Whisk until the curry paste is completely dissolved. Add the remaining coconut milk, chicken stock, and the fish sauce.
  3. Add the snow peas, snap peas, cauliflower, red pepper, and chicken breast. Bring to a boil, then turn down and let simmer for 8-10 minutes.
  4. Remove from heat and add lime juice. Taste and add more lime juice, fish sauce, or salt if needed.
  5. Serve with green onions, cilantro, and sliced jalapenos.

Adapted from Bevcooks

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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6 Response to Chicken Coconut Curry Soup

  1. Shannon on February 21, 2013

    I was just about to ask you if you had plans to add a recipe box so that we could save the ones we liked and LOW and BEHOLD it was right there AND I can use my ziplist login! Is this new or have I just been dense and not see it? LOL!
    Anyway this recipe looks great and I will be trying it this weekend! Now I’m off to save all my OTHER favs on slender kitchen to my ziplist!
    Happy Trails!

    Reply
  2. Elizabeth on February 21, 2013

    Hi! Should the chicken be raw or already cooked? I assume cooked since it is shredded, can you confirm? Looks great, cant wait to try it!

    Reply
    • Kristen on February 21, 2013

      Yes – any type of cooked shredded or diced chicken will work.

      Reply
  3. Lisa -- on February 24, 2013

    Wonderful recipe! We prepared it for dinner this evening and were delighted with the results. I’m guessing it will freeze well, so it will end up in our lunch boxes at a later date.

    Thanks!

    Reply
  4. Lynn on June 14, 2013

    Instead of using fresh lime juice, I use a few dried kaffir leaves (lime!) Very yummy in Thai and Asian cooking.

    Reply
  5. Cory on October 21, 2013

    This was a delicious soup! I made it as written and my husband and I devoured it. I usually have most of the ingredients on hand so this soup will be made often. Thank you for a wonderful recipe.

    Reply

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