Coconut-flavoured Chicken and Shrimp Soup

Coconut-flavoured Chicken and Shrimp Soup

2 servings
Preparation 10 min
Cooking 10 min

430 calories per serving 


2 cups chicken broth, low-sodium   500 mL
1 cup water   250 mL
1 tsp fish sauce (nam pla)   5 mL
1/4 cup unsweetened coconut milk   65 mL
1/2 limes, juice and zest   35 g
2 small bok choy   400 g
1/2 dried chili peppers, minced   0.4 g
80 g rice sticks (noodles)    
1 tbsp canola oil   15 mL
80 g chicken strips    
6 shrimp, medium-large, peeled   60 g
1 tsp curry powder   3 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1 carrots, finely grated   100 g
1 green onions/scallions, chopped   15 g

Before you start

Individual 500 ml (2 cups) serving bowls are needed.


  1. Pour the broth and water into a saucepan. Add the fish sauce, coconut milk, zest and lime juice, then bring to a boil. Add the bok choy and chili pepper. Set aside over low heat.
  2. Meanwhile, cook the rice sticks for about 4 min in a large pot of salted boiling water. Drain in a colander, then rinse and drain again. Set aside.
  3. Heat the oil in a pan over medium-high heat. Add the chicken strips, then sauté 1 min per side. Add the shrimp and curry powder. Sauté with stirring until the shrimp turn pink in colour, 3-4 min. Season with salt and pepper.
  4. Portion out the rice sticks, meat, and shrimp into individual serving bowls. Pour in the broth, then add the grated carrots and chopped green onions. Serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (690g)


% DV*

* DV = Daily Value




17 g

27 %

Saturated 8 g
+ Trans 0.1 g

42 %


80 mg


470 mg

20 %


48 g

16 %


6 g

23 %


5 g


25 g

Vitamin A

140 %

Vitamin C

100 %


20 %


35 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 3 servings
Grain Products: serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¾ serving

More info


Free :
Added Sugar
Source of :
Pantothenic Acid, Vitamin B1
Good source of :
Calcium, Copper, Fibre, Vitamin B2, Vitamin E
Excellent source of :
Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin C, Vitamin K, Zinc

More info

This recipe is in the following categories: Vegetables | Main courses/Entrées | Soups | Halal | High Calcium | High Fibre | High Iron | Asian

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