Thai Chicken Soup Recipe

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Thai Chicken Soup
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  1. Place the carcass and all the stock ingredients in a large pan.
  2. Cover with a litre of water and bring to a boil, then turn down the heat until the water is barely simmering and leave to bubble for an hour or so.
  3. You will need to add a cup of water from time to time, to keep the stock topped up.
  4. When the hour is up, strain the broth through a fine sieve into a bowl.
  5. Measure out 150ml of this broth into a pan for the soup.
  6. The rest can be frozen for another day.
  7. Add a dash of soy sauce, the lime juice, red chilli and ginger to the broth and bring it slowly back to the boil.
  8. Meanwhile, cook the rice noodles according to the directions on the packet.
  9. Add the coconut milk, spinach, coriander and noodles to the bubbling broth and leave a few minutes to heat through.
  10. Don't let it come to a boil.
  11. Serve with some spring onions and crushed peanuts scattered on top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 294.69 Kcal (1234 kJ)
Calories from fat 95.43 Kcal
% Daily Value*
Total Fat 10.6g 16%
Sodium 112.92mg 5%
Potassium 997.33mg 21%
Total Carbs 47.52g 16%
Sugars 7.46g 30%
Dietary Fiber 7.19g 29%
Protein 7.33g 15%
Vitamin C 79.2mg 132%
Iron 6.2mg 35%
Calcium 215.5mg 22%
Amount Per 100 g
Calories 100.18 Kcal (419 kJ)
Calories from fat 32.44 Kcal
% Daily Value*
Total Fat 3.6g 16%
Sodium 38.38mg 5%
Potassium 339.03mg 21%
Total Carbs 16.15g 16%
Sugars 2.54g 30%
Dietary Fiber 2.45g 29%
Protein 2.49g 15%
Vitamin C 26.9mg 132%
Iron 2.1mg 35%
Calcium 73.2mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6
  • 8

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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