Thai Shrimp and Chicken Soup
39 mins (prep 30, cooking 9)
16 ingredients
4 servings
This is a quick-fix recipe using convenience products you can usually find in your supermarket. When I made it the first time, I bought the coconut milk, but forgot to add it. I have made it now both with and without, and we prefer it without the coconut milk. You might want to taste it before you add the coconut milk yourself and see if you want to stop there. The recipe is from Cooking Light magazine, and is only mildly spicy.

Categories:  <-60-mins , fruit , poultry , shrimp , thai , equipment , soups-&-stews , time-to-make , asian , chicken , main-dish , shellfish , seafood , meat , stove-top ,
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Serving Size (132.6 g)
Servings 4
Amount per Serving
Calories 111.44 Calories from Fat 15.39
% Daily Value *
Total Fat 1.71g 10.5%
Saturated Fat 0.36g 7.18%
Trans Fat 0.0g %
Cholesterol 41.46mg 55.29%
Sodium 320.14mg 53.36%
Total Carbohydrate 9.52g 12.69%
Dietary Fiber 0.59 g 9.41%
Sugars 8.67 g %
Protein 14.75g 118.01%
Vitamin A 14.62IU% Vitamin C 1.26mg%
Calcium 6.41mg% Iron 0.53mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fat-free chicken broth, bottled clam juice, minced garlic, minced fresh ginger, large shrimp, trimmed snow peas, fresh lime juice, sliced green onion, chopped fresh cilantro, light coconut milk