Weight Watchers Thai Coconut Soup Recipe

This fragrant Thai coconut soup brings bold, zesty flavors while keeping calories in check. Made with light coconut milk, red curry paste, and fresh aromatics, it’s a simple, satisfying meal ready in just 30 minutes. Perfect for weeknight dinners or meal prep.

Ingredients

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 small shallot, thinly sliced
• 1 tbsp red curry paste
• 3 cups low-sodium chicken or vegetable broth
• 1 can (13.5 oz) light coconut milk
• 8 oz mushrooms, sliced
• 1 cup cooked chicken breast or tofu, cubed
• 2 tbsp fish sauce (or soy sauce for vegan)
• 1 tbsp lime juice
• 1 tsp brown sugar
• Salt and pepper, to taste
• Fresh cilantro and sliced green onions, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add garlic, ginger, and shallot; sauté until fragrant, about 2 minutes.
2. Stir in red curry paste and cook for 1 minute more to bloom the flavors.
3. Pour in broth and bring to a simmer. Add light coconut milk, mushrooms, and protein of choice.
4. Season with fish sauce, lime juice, and brown sugar. Simmer gently for 10 minutes.
5. Taste and adjust salt, pepper, or lime juice as needed.
6. Serve hot, garnished with fresh cilantro and green onions.

Nutrition Information

Frequently Asked Questions

Can I make this soup vegan?

Yes! Substitute tofu for chicken and use soy sauce instead of fish sauce. Use vegetable broth to keep it vegan.

How should I store leftovers?

Let the soup cool, then transfer to an airtight container. Refrigerate for up to 3 days.

Can I freeze this soup?

Freezing may cause coconut milk to separate. If you choose to freeze, reheat gently and whisk to recombine.

What adds extra protein?

For more protein, stir in cooked shrimp, extra chicken breast, or edamame toward the end of cooking.