March 16, 2012

Chicken Coconut Soup Fall/Winter

Recipe from Healthy Starts Here!

You’d think anyone with Irish, Scots and English roots wouldn’t pick an Asian soup as their comfort food especially on the Eve of St. Patrick’s Day, but this soup is definitely mine.

Everyone deals with being sick in their own way. I want someone to check on me, to make sure I’m still alive; bring me tea and chicken coconut soup.

When my partner Scott is sick, he wants to be left alone, in the dark.

When we were first together and I got sick, he looked after me the way he liked being looked after – alone, in the dark. Not even close to what I wanted, so when I got better, I wrote him a funny list of things to do the next time I got sick. Sure enough, the next time I was in bed sick with a bad cold, he showed up at the bedroom door with chicken coconut soup from our favourite Thai restaurant singing an Irish lullaby, yes, that was on the list too.

1 cup (250 mL) low sodium chicken broth

1 cup (250 mL) sliced cremini or white mushrooms, approx 6-8 medium

1 tbsp (15 mL) freshly grated ginger,

¼ tsp (1 mL) red pepper flakes

2 tbsp (30 mL) fish sauce – see below

8 oz (250 g) skinless boneless chicken breast or for more zinc use thighs, sliced across the grain into very thin slices

Zest of one lime

2 tbsp (30 mL) fresh lime juice

1 cup (250 mL) lite* coconut milk – see below

1 cup (250 mL) sliced green onion

¼ cup (60 mL) chopped fresh cilantro


  1. In a medium large saucepan heat the chicken broth to simmer. Add mushrooms, ginger, red pepper flakes, and fish sauce. Bring to the boil, cover, reduce heat to low and simmer for 10 minutes.
  2. Add chicken, return to the boil, cover, reduce heat and simmer for 5 more minutes. The chicken needs to be cooked through.
  3. Scrub lime, dry and using a microplane, zest lime. Add zest, lime juice, coconut milk, green onion, and cilantro. Stir. Remove from heat and serve.


Makes 4 cups (1 L) One serving is equal to 1 cup (250 mL) One serving contains: 120 Calories, 3.2 g Total fat, 2.5 g Sat Fat, 0 g Trans Fat, 729 mg Sodium- see below, 5.8 g Carbs, 1 g Fiber, 1.5 g Sugars, 17 g Protein

Diabetes Food Choice Values Per Serving: 1 Extra, 2 ½ Meat and Alternatives


Coconut milk is loaded with saturated fat so I use Thai Kitchen Lite Coconut Milk. It has 60% less calories of fat than regular coconut milk. Shake well before opening. Pour leftovers into a clean container and store in the fridge for up to three days. For more info about coconut milk click here.

What is fish sauce?

This fishy smelling reddish golden brown liquid is a fermented sauce that is made from fish, salt and water. It has a powerful punch and is an important ingredient for this recipe. It’s also high in sodium; as a result a little goes a long way. There is 729 mg of sodium in 1 cup (250 mL) of this amazing soup. Feel free to reduce the fish sauce by half and that 1 cup (250 mL) version becomes only 365 mg of sodium.

Grocery Store Search: You can find fish sauce in the Asian section in most large grocery stores, once opened store it in the fridge.









One Comment on “Chicken Coconut Soup Fall/Winter

March 16, 2012 at 7:23 am

Looks like another “must try”, Mairlyn…I’ll give it a whirl!


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