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Quick Coconut Chicken Soup

At the tail-end of winter, I'm often tempted to buy out-of-season produce flown in from far-flung regions. This week I'm taking a big breath, putting the asparagus down, and giving rutabagas and potatoes a last hurrah. They're the perfect additions to this Thai-inspired chicken soup, adding a hearty note that feels just right for the equinox.
4 Servings -
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Servings:4  | Calories:327 | Total Fat:5g  | Chol:73mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 5g
8 %
Sat Fat 1g
5 %
Total Carb 40g
13 %
Fiber 9g
36 %
Sugars 12g
Cholesterol 73mg
24 %
Sodium 544mg
23 %
Protein 33g
66 %
39% Boneless, skinless chicken
29% Others combined
18% Parsnips
12% Russet potato
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 quart low-sodium chicken broth 1/2 cup coconut cream
1 tablespoon fish sauce
2 teaspoons ginger paste (or fresh ginger, microplaned)
2 small rutabagas, peeled and cut into 1/2 inch dice
2 medium carrots, peeled and cut into 1/2 inch dice
2 medium parsnips, peeled and cut into 1/2 inch dice
1 russet potato, peeled and cut into 1/2 inch dice
1 pound boneless, skinless chicken tenders, cut into bite-size pieces
1/4 of a medium red onion, cut into thin slices
6 sprigs cilantro, stems removed Juice of 1 large lime

Directions : View recipe directions on
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