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Thai Chicken Soup

Ethnic, Soups, Low Phosphorus, Low Sodium


Based on 6 servings per recipe.

  • 1 pound chicken breast, cut into bite size pieces, or shrimp
  • 4 cups Simple Chicken Broth or other low sodium broth
  • 1/2 tablespoon fish sauce
  • 1 tablespoon sugar (brown or white)
  • 1 teaspoon chili sauce or chili flakes
  • 1 lemon grass stalk, chopped
  • 1 inch ginger, sliced
  • 1 can lite coconut milk
  • 10 white button mushrooms, quartered
  • 1 red bell pepper, sliced
  • 1/2 yellow onion, sliced
  • 2 tablespoons lime juice


  1. Spray a large pot with non stick cooking spray and cook chicken or shrimp over medium heat until evenly browned.
  2. Add broth, fish sauce, sugar, chili sauce, lemongrass, and ginger.
  3. Bring to a boil.
  4. Reduce heat to medium-low and let simmer for 10-15 minutes.
  5. Add coconut milk, mushrooms, bell pepper, and onion and simmer for another 5 minutes.
  6. Stir in lime juice before serving.

About This Recipe

This twist on chicken soup is slightly creamy with just a bit of heat. Add cilantro as a beautiful garnish.

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