Weight Watchers Thai Coconut Soup

Warm up with a healthy, flavorful Weight Watchers Thai Coconut Soup that’s low in calories but packed with protein and bold Thai flavors. Ready in just 30 minutes, this soup is perfect for weeknight dinners.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp red curry paste
• 1 tsp grated ginger
• 4 cups low-sodium chicken broth
• 1 can (14 oz) light coconut milk
• 8 oz cooked chicken breast, shredded (optional)
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 2 tbsp lime juice
• 2 tbsp fish sauce
• Salt and pepper to taste
• Fresh cilantro and green onions for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until fragrant, about 2 minutes.
2. Stir in red curry paste and grated ginger; cook for 1 minute.
3. Pour in chicken broth and bring to a gentle simmer.
4. Reduce heat and whisk in light coconut milk until well combined.
5. Add shredded chicken, red bell pepper, and mushrooms. Simmer until vegetables are tender, about 5–7 minutes.
6. Stir in lime juice and fish sauce. Season with salt and pepper to taste.
7. Ladle into bowls and garnish with fresh cilantro and sliced green onions. Serve hot.

Nutrition Facts (per serving)

Nutrient	Amount
Calories	180 kcal
Fat	10 g
Saturated Fat	7 g
Carbohydrates	8 g
Fiber	1 g
Sugar	2 g
Protein	13 g
Sodium	460 mg

FAQ

Can I make this soup vegetarian?

Yes! Replace chicken broth with vegetable broth and omit chicken. Add tofu or extra mushrooms for protein.

How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally.

Can I freeze the soup?

We don’t recommend freezing coconut-based soups, as the texture may separate. Enjoy freshly made or refrigerated instead.

What can I serve with this soup?

This soup pairs well with steamed jasmine rice, rice noodles, or a side of fresh spring rolls for a complete meal.