Thai Chicken Soup(Cook's Illustrated) Recipe

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Thai Chicken Soup(Cook's Illustrated)
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  1. 1. Heat the oil in a large stockpot or Dutch oven over medium heat. Add the lemon grass, ginger, and garlic and cook, stirring constantly, until aromatic, 30 to 60 seconds. Add the curry paste and cook, stirring constantly, for 30 seconds.
  2. 2. Add 1/2 cup chicken stock to the pot and stir to dissolve the curry paste. Add the remaining stock, fish sauce or soy sauce, and sugar and bring to a boil over medium-high heat. Reduce the heat to low, partially cover, and simmer to blend flavors, about 20 minutes.
  3. 3. Stir in the coconut milk, chicken, mushrooms, and lime juice. Bring back to a simmer and cook until the stock is hot and the chicken is no longer pink, about 5 minutes. Taste for seasoning and add salt if desired. Serve immediately, garnishing each bowl with cilantro and scallions.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 189.43 Kcal (793 kJ)
Calories from fat 76.81 Kcal
% Daily Value*
Total Fat 8.53g 13%
Cholesterol 30.41mg 10%
Sodium 1229.14mg 51%
Potassium 464.37mg 10%
Total Carbs 13.94g 5%
Sugars 7.13g 29%
Dietary Fiber 0.73g 3%
Protein 16.18g 32%
Vitamin C 4.8mg 8%
Iron 0.5mg 3%
Calcium 25.1mg 3%
Amount Per 100 g
Calories 57.88 Kcal (242 kJ)
Calories from fat 23.47 Kcal
% Daily Value*
Total Fat 2.61g 13%
Cholesterol 9.29mg 10%
Sodium 375.58mg 51%
Potassium 141.9mg 10%
Total Carbs 4.26g 5%
Sugars 2.18g 29%
Dietary Fiber 0.22g 3%
Protein 4.94g 32%
Vitamin C 1.5mg 8%
Iron 0.1mg 3%
Calcium 7.7mg 3%

* 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

  • 4.4
  • 5

Good Points

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

Bad Points

  • High in Sodium

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