Thai Coconut Soup (high protein, high fibre, macro friendly)
The wait is officially OVER 🥥🍜
So many of you have been asking for this one and I finally wrote it all out for you! A creamy, cozy Coconut Thai Soup that’s packed with protein, loaded with fibre, and still macro-friendly :)
This recipe is super filling & meal-prep friendly. Plus it tastes like takeout but makes you feel good!
Ingredients
1/2 cup uncooked white rice
1 can light coconut milk
2 tbsp Thai red curry paste
1 tbsp minced garlic
1 tsp ginger paste
2 chicken breasts
2 tbsp soy sauce
1 chicken stock cube
1/2 carton bone broth (about 2 cups)
1 full bag frozen broccoli
1 large carrot, shredded
Handful of spinach
2 green onions (plus extra for topping)
Toppings (I would say optional but they really aren’t!!)
Crispy chilli oil
Extra green onion
How To Make It
Start by heating a large pot over medium heat. Add your green onion, garlic, ginger paste, and Thai red curry paste and let everything sauté together for about 1–2 minutes.
Pour in your coconut milk and bone broth and give it a good stir. Add in the uncooked rice, soy sauce, and chicken stock cube, then bring everything to a gentle simmer.
Once it’s simmering, place your chicken breasts right into the pot, cover with a lid, and let it cook for about 12–14 minutes until the chicken is fully cooked through. When it’s done, pull the chicken out, shred it with two forks, and set it aside.
Let the soup continue simmering until the rice is fully cooked. If you notice it getting too thick (the rice soaks up a lot of liquid), just add in a little more bone broth or water. If you add water, I usually toss in a bit more stock cube to keep flavour. You want this brothy!!
Once the rice is done, add your shredded chicken back into the pot along with the broccoli, shredded carrot, and spinach. Put the lid back on and let everything cook for another few minutes until the veggies soften up.
Scoop into bowls and finish it off with crispy chilli oil (a must!!) and extra green onion on top.
Macros (Per Serving - Recipe Makes 2 Servings)
Calories: about 580 cal
Protein: 48g
Carbs: 50g
Fat: 14g
Fibre: 9g