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Thai Coconut Chicken Soup

This low calorie, knock-your-socks-off supper is sure to impress with its global flavors. For this easy yet exotic Thai Coconut Chicken Soup, all you need is a saucepan and a reasonably well-stocked pantry. This dish is brimming with phytonutrient-rich tofu, a can of creamy coconut milk, fragrant lime, and a little hot spot of chili paste.

Recipe by Canned Food Alliance
Tags
asian, thai, lunch, dairy free, gluten free, sugar free, main-dish

Ingredients

  • 2 cans (19 oz each) ready-to-serve chicken noodle soup
  • 16 oz firm, calcium-fortified tofu, 1/2-inch dice
  • 1 can (14 oz) light coconut milk
  • 1 finely grated zest and juice of 1 lime
  • 1 teaspoon Thai chili paste with garlic

Preparation

  1. Combine soup, tofu and coconut milk in a large saucepan.
  2. Cover and bring to a boil over medium-high heat, stirring often, for about 7 minutes.
  3. Stir in the lime zest, lime juice, and chili paste.