High Protein Thai Coconut Soup
Savor the bold and nourishing flavors of this High Protein Thai Coconut Soup—a comforting, protein-packed twist on the classic Thai dish. Featuring creamy coconut milk, tender chicken breast, and an optional boost of tofu, this soup balances richness with vibrant aromatics like lemongrass, ginger, and garlic. Red curry paste lends a subtle heat, while mushrooms and baby spinach add hearty texture and nutrients. Finished with tangy lime juice, a touch of fish sauce, and a hint of sweetness, this soup is perfect for a quick yet satisfying meal in under an hour. Garnish with fresh cilantro and red chili slices, and serve with jasmine rice for a complete Thai-inspired experience. Ideal for health-conscious food lovers, this recipe delivers high-protein goodness with irresistible Southeast Asian flavors.
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Recipe Information
Ingredients
- 2 cups Coconut milk (full fat)
- 1 pound Chicken breast (boneless, skinless, diced into bite-sized pieces)
- 3 cups Chicken broth (or vegetable broth for variation)
- 2 tablespoons Red curry paste
- 1 inch Fresh ginger (sliced into thin rounds)
- 3 cloves Garlic cloves (minced)
- 2 stalks Lemongrass stalk (cut into 2-inch pieces and lightly smashed)
- 1 block Firm tofu (cut into cubes, optional for extra protein)
- 1 cup Mushrooms (sliced, such as shiitake or button mushrooms)
- 2 tablespoons Fish sauce
- 3 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Brown sugar
- 2 cups Baby spinach
- 0.25 cup Fresh cilantro leaves (chopped, for garnish)
- 2 chili Red chili slices (optional, for heat)
- 2 cups Cooked jasmine rice (optional, for serving)
Instructions
In a large pot, heat 1/4 cup of the chicken broth over medium heat. Add the red curry paste, ginger, garlic, and lemongrass, and stir until fragrant, about 2-3 minutes.
Pour in the remaining chicken broth and the coconut milk. Stir to combine and bring to a gentle simmer.
Add the diced chicken breast and cook for 10-12 minutes, or until the chicken is fully cooked through.
If using tofu for extra protein, gently add it to the pot along with the mushrooms. Simmer for another 5 minutes, making sure the tofu is heated through.
Add the fish sauce, lime juice, and brown sugar to the soup. Taste and adjust seasoning if needed.
Stir in the baby spinach and cook for 1-2 minutes, just until wilted.
Remove the lemongrass and ginger pieces before serving.
Ladle the soup into bowls and garnish with fresh cilantro and optional red chili slices for heat. Serve hot, with jasmine rice on the side if desired.
Nutrition Facts
Calories |
3215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.8 g | 210% | |
| Saturated Fat | 110.5 g | 552% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6220 mg | 270% | |
| Total Carbohydrate | 221.4 g | 81% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 27.2 g | ||
| Protein | 232.3 g | 465% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 2749 mg | 211% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 4429 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
