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Traditional Recipes Redone…Healthier

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Thai Coconut Chicken Soup

Love Chicken Pad Thai? Branch out a bit and you may find yourself falling for another exotic dish from Thailand – Thai Coconut Chicken Soup. This soup combines a Thai palette with a familiar chicken broth base, perfect for an easy dinner on the fly. Besides chopping up some fresh veggies and allowing time for the soup to simmer together to create all the lovely flavors, this soup takes little extra effort to make! If you prefer your meals Vegan approved, this recipe can easily fit the bill. Drop the fish sauce for an easy fix to make this dish Vegan friendly. Enjoy and Happy Cooking!


Thai Coconut Chicken Soup


6-8 servings

  • 1 tablespoon vegetable oil
  • 2 cups sliced celery
  • 1 red bell pepper, chopped
  • 16 oz baby bella mushrooms, sliced
  • 1 bunch green onions, sliced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 cups shredded cooked chicken
  • 1 13.5 oz can coconut milk (regular or light)
  • 4 cups chicken broth
  • 1 teaspoon Thai chili garlic paste (optional – spicy)
  • Garnish: sliced green onions, fresh cilantro, lime wedges

You can find the original recipe for Thai Coconut Chicken Soup on the fabulous blog FANNEtastic Food with detailed preparation instructions. If you’re in love with this dish as much as I am, you can keep up with FANNEtastic Food by following their Facebook, Pinterest and Instagram.


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Coconut Thai Tofu Lettuce Wraps

Swap out your Thai takeout for a delicious meal at home! Serve this as a dish for a meatless Monday or add it to your weeknight recipe repertoire. What I truly love about this recipe is it’s incorporation of global flavors and simple ingredients. As always with Thai recipes, be sure to adjust the heat to your tastebud preferences – some may prefer a more mild approach or to spice it up a bit more.  Enjoy and share be sure to share how this recipe worked for you! Happy cooking!

Coconut Thai Tofu Lettuce Wraps

Coconut Thai Tofu Wraps

Serves 2

  • 1 head of iceberg lettuce or endive
  • 1 Tablespoon olive oil
  • 1 inch piece of ginger, peeled and minced
  • 3 garlic cloves, minced
  • 1 package extra firm tofu, drained and pressed
  • 1 package of Green Giant Thai Coconut Sautés
  • Juice of half a lime + more slices for garnish

Detailed directions can be found by heading over to find the original recipe on Vegetarian Ventures.

Follow Vegetarian Ventures as they explore vegetarian recipes that don’t sacrifice taste. Keep up with VV  on Twitter, Facebook, Instagram and Pinterest.