Low Fat Green Thai Chicken Soup

If you like Thai food, this soup is perfect for your lunchtime. Basil, garlic and ginger have good health benefits and this recipe heats from the inside-out. I used jars and tins making it very easy and fast to prepare.

Makes 6 serving  

1 serving  9 Carb       Calories: 217

One Serving

Fibre Protein Carbohydrate Fat
3g 30g 9g 7g


6 servings

400g chicken (I used leftover cooked chicken but you can use raw)

25g, 1/4 of an onion

20g, 4 garlic cloves

5g, green chilli

20g, large thumb size piece ginger

15ml, 1 teaspoon olive oil

1.5 litres low salt chicken stock

400ml low fat coconut milk

113g, Thai Gold Green Thai curry paste

30ml, 2 tablespoons fish sauce

50g, a bunch of spring onion,

100g, 1 green pepper

150g, green beans

120g, drained tin of bamboo shoots

juice of 2 limes

a handful of fresh basil leaves



If you are using leftover, cooked chicken, tear it into small pieces. If using raw chicken cut it into small chunks.

Dice the spring onion using the green rather than white end.

Grate the ginger

Chop the garlic and chilli

Juice the 2 limes

Cut the green pepper and green beans into small chunks

Drain and rinse the bamboo shoots from the tin

Ready to cook

  1. Add the oil to a large sauce, adding the garlic, chilli, onion and jar of paste. If your chicken is raw, add it at this stage cooking until the raw look disappears. (2 to 3 minutes)
  2. Add all the vegetables (beans, spring onion, pepper, bamboo shoots, ginger) and mix well
  3. Add the stock, fish sauce, lime juice and coconut milk. Stir well, bring to the boil and turn down immediately to a gentle simmer. If you are using cooked chicken, add the small chunks at this stage and cook on a gentle heat for 10 to 15 minute
  4. Finally, add the torn handful of basil leaves.