Diabetes Recipes

Tangy Coconut Soup

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Tangy Coconut Soup

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Nutrition Facts

Makes: 4 Serving(s)

Amount Per Serving

Calories: 323

Total Fat: 11.1g

Saturated Fat: 4.6g

Cholesterol: 100mg

Sodium: 370mg

Total Carbohyrdates: 14.6g

Dietary Fiber: 0.8g

Protein: 40.7g

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This Recipe Makes: 4 Serving(s)


Galanga root and lemongrass can be purchased at Asian markets and at some well-stocked gourmet groceries

What you'll need

  • 2 med chicken breasts, cubed (about 1 1/2 pounds meat)
  • 1/2 med red onion, sliced into very thin rings
  • 2 tsp. olive oil
  • 1 med Galanga root (optional)
  • 3 stalk(s) of lemongrass, cut into large chunks (for flavor, not to be eaten)
  • 1 med hot chili, minced and seeded, or 2 generous dashed of dried cayenne pepper
  • 10 small mushrooms, sliced thin
  • 1 cup filtered water
  • 1/2 med lemon with juiced squeezed out (keep the juice, throw away the lemon)
  • 2 tsp. fish sauce
  • 1 tbsp. plus 1 tsp honey
  • 13 1/2 oz can light coconut milk


  • Step 1
    In a medium saucepan, saute the red onion and chicken until onions begin to soften.
  • Step 2
    Add all remaining ingredients except the coconut milk. Stir to combine. Simmer for 15 minutes.
  • Step 3
    Add coconut milk and simmer for another 15 minutes or until vegetables and chicken are finished cooking. Do not boil the coconut milk or it will separate.
  • Step 4
    SUBSTITUTIONS: Adding kaffir lime leaves will increase the tangy flavor.