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Spicy Chicken Thai Soup

Spicy Chicken Thai Soup
  • Prep 45 min
  • Total 45 min
  • Servings 5
This easy, rich and creamy Thai soup made with chicken and coconut milk is sure to be a hit.
Updated December 12, 2016

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 1 carton (32 oz) Progresso™ chicken broth
  • 1 box Hamburger Helper™ lasagna
  • 1 teaspoon grated fresh gingerroot
  • 2 tablespoons red curry paste
  • 1 tablespoon chile paste
  • 1 medium red bell pepper, cut into 2-inch strips (about 1 cup)
  • 2 cups shredded cooked chicken
  • 1 can (13.66 oz) coconut milk (not cream of coconut)

Steps

  • 1
    In 4-quart Dutch oven or saucepan, heat oil over medium-high heat. Add onion and garlic; cook 1 to 2 minutes or until onion is translucent.
  • 2
    Stir in chicken broth, sauce mix (from Hamburger Helper™ box), gingerroot, curry paste and chile paste. Heat to boiling, stirring constantly.
  • 3
    Reduce heat; cover and simmer 10 minutes, stirring occasionally.
  • 4
    Stir in uncooked pasta (from Hamburger Helper™ box), bell pepper, chicken and coconut milk. Heat to boiling. Reduce heat; cover and simmer 10 minutes longer or until pasta is tender.

  • Garnish this soup with sliced jalapeños, sliced green onion and chopped fresh cilantro.
  • For a twist, serve this soup over cooked rice.

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
16g
79%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
1560mg
65%
Potassium
450mg
13%
Total Carbohydrate
37g
12%
Dietary Fiber
2g
9%
Sugars
11g
Protein
21g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
30%
30%
Calcium
2%
2%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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