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Thai Coconut Chicken Soup

Thai Coconut Chicken Soup


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Thai Coconut Chicken Soup

This soup is so good you'll think you're in a restaurant.


  • Prep Time : 5 min
  • Cook Time : 20 min
  • Ready Time : 25 min


8 s


  • 6 cups chicken soup stock
  • 9 mushrooms, sliced
  • 1/2 teaspoon crushed red pepper flakes, or more if desired
  • 3/4 cup raw chicken, diced
  • 2 tablespoons cornstarch
  • 11/2 cup low-fat coconut milk
  • 3 cups bean sprouts, plus additional bean sprouts for garnish, optional
  • coconut flakes, for garnish, optional



1 Bring chicken soup stock to a boil. Add mushrooms and crushed red pepper flakes, and cook for 2 minutes.
2 In a separate bowl, coat chicken with cornstarch. Add chicken to pot, stir, and cook for another 2 minutes. Add coconut milk and bean sprouts.
3 Heat to just under a boil, to prevent coconut milk from curdling.
4 Serve topped with bean sprouts and coconut flakes, if desired.

Special instructions

This soup is so good you’ll think you’re in a restaurant.


The Complete Asian Kosher Cookbook

About Shifrah Devorah and Zipporah Malka


We are a mother-daughter team who LOVE food. So when we started keeping kosher about seventeen years ago, we had to learn how to convert our love of food and eating to our new kosher lifestyle. Now we share what we learned with you. Read more about our first book The Complete Asian Kosher Cookbook and our newest book, Mexican Kosher Cooking




One Response to Thai Coconut Chicken Soup

  1. avatar says: sireisner

    when does the 20 minutes of cooking time come in? it doesn’t seem like there’s enough time to cook the chicken.

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