Dinner

Hot and Sour Coconut Soup

Name: Hot and Sour Coconut Soup
Total time: 45 min
Yield: 6 servings
Ingredients: 2 (14-ounce) cans fat-free, less-sodium chicken broth; 1/4 cup chopped fresh basil; 1/4 cup chopped fresh cilantro; 1/2 cup (1-inch) slices peeled fresh ginger; 3 garlic cloves, halved; 2 (10-inch) stalks fresh lemongrass, each cut into 2-inch pieces; 1 cup light coconut milk; 2 tablespoons fresh lime juice; 8 ounces skinless, boneless chicken breast, cut into bite-sized pieces; 1 cup snow peas, halved crosswise; 1 (15-ounce) can whole straw mushrooms, rinsed and drained; 1 tablespoon Thai fish sauce; 2 teaspoons sambal oelek (ground fresh chile paste)

6 October 2026

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Total Time45 Mins

Serves6

Per Serving$4.18

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Hot and Sour Coconut Soup might be just the main course you are searching for. One portion of this dish contains about 13g of protein, 4g of fat, and a total of 135 calories. This gluten free, dairy free, and whole 30 recipe serves 6 and costs $4.18 per serving. Winter will be even more special with this recipe.

Whole30 Lunch Soup Winter Fall Chicken Chicken Breasts Mushroom

Method:

1
Place ginger, cilantro, garlic, broth, and lemongrass in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Strain the mixture through a sieve over a bowl; discard solids. Return infused broth to pan.
2
Add coconut milk, fish sauce, sambal oelek, chicken, and mushrooms; bring to a boil. Reduce heat, and simmer 10 minutes.
3
Add peas; cook 3 minutes.
4
Remove from heat; stir in basil and lime juice.

Adapted from My Recipes

Kit For This Recipe

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