Thai Coconut-Chicken Soup with PREMIUM PLUS Crackers

Thai Coconut-Chicken Soup with PREMIUM PLUS Crackers

Prep time20 min
Total time45min
ServingsMakes 6 servings, 1 cup soup and 6 crackers each.
  • 2 Tbsp. vegetable oil, divided
  • 1 large red pepper, cut lengthwise in half, then sliced crosswise
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 Tbsp. minced gingerroot
  • Zest and juice of 1 lime, divided
  • ¾ lb. (340 g) boneless skinless chicken breasts, cut into small bite-size pieces
  • 3 Tbsp. Thai red curry paste
  • 2½ cups reduced-sodium chicken broth
  • 1 can (398 mL) coconut milk
  • 1 cup frozen corn
  • 2 Tbsp. chopped fresh cilantro
  • Premium Plus Crackers
  • Heat 1 Tbsp. oil in large saucepan on medium heat. Add peppers and onions; cook 5 min., stirring frequently. Add garlic, ginger and lime zest; cook and stir 1 min. Remove from pan; set aside.
  • Heat remaining oil in same saucepan. Add chicken; cook 3 to 4 min. or until lightly browned, stirring frequently. Add curry paste and lime juice; stir.
  • Return cooked vegetables to pan. Add chicken stock, coconut milk and corn; stir. Bring to boil; simmer on medium-low heat 10 min.; stir.
  • Ladle soup into serving bowls; sprinkle with cilantro. Serve with crackers.
Recipe Tips
  • Variations
    Try one or more of these substitutions. Use chopped uncooked deveined peeled shrimp for the cut-up chicken, small fresh cauliflower florets for the corn and/or Thai basil for the cilantro.
  • Turn Up the Heat
    Serve topped with crushed red pepper.
  • Serving Suggestion
    Cut additional lime into wedges. Serve with the soup and crackers.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 18g 
   Saturated 9g 
Cholesterol 30mg 
Sodium 860mg 
Carbohydrate 23g 
   Dietary fiber 2g 
   Sugars 4g 
Protein 17g 
Vitamin A10 %DV
Vitamin C70 %DV
Calcium4 %DV
Iron15 %DV

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