High Protein Thai Coconut Soup

Indulge in the creamy, protein-packed goodness of High Protein Thai Coconut Soup, a comforting and flavorful twist on the classic Thai soup. This recipe combines tender chicken breast, optional tofu for an extra protein boost, and velvety coconut milk with aromatic ingredients like red curry paste, lemongrass, and fresh ginger. Sliced mushrooms, baby spinach, and a tangy blend of fish sauce, lime juice, and a hint of brown sugar add depth and balance to every spoonful. Perfectly simmered to bring out its vibrant flavors, this soup is both nourishing and satisfying, ideal for meal prep or a cozy dinner. Garnished with fresh cilantro and optional red chili slices for a kick, it's best served with fluffy jasmine rice for the ultimate wholesome meal. Whether you're seeking high-protein meal ideas or simply craving a taste of Thailand, this one-pot wonder won't disappoint!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Pour in the remaining chicken broth and the coconut milk. Stir to combine and bring to a gentle simmer.

Step 3

Add the diced chicken breast and cook for 10-12 minutes, or until the chicken is fully cooked through.

Step 4

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.

Step 5

Add the fish sauce, lime juice, and brown sugar to the soup. Taste and adjust seasoning if needed.

Step 6

Stir in the baby spinach and cook for 1-2 minutes, just until wilted.

Step 7

Remove the lemongrass and ginger pieces before serving.

Step 8

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

Serving size	2815 grams (2815.0g)

Amount per serving	% Daily Value*
Calories	3215

Total Fat 163.80g	210%
Saturated Fat 110.50g	553%
Polyunsaturated Fat 0.00g
Cholesterol 386mg	129%
Sodium 6221mg	270%
Total Carbohydrate 221.40g	81%
Dietary Fiber 14.70g	53%
Total Sugars 27.20g
Protein 232.30g	465%

Vitamin D 67IU	335%
Calcium 2749mg	211%
Iron 30mg	167%
Potassium 4429mg	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.

Source of Calories

Fat: 44.8%

Protein: 28.3%

Carbs: 26.9%