I created this soup when I purchased a carton of culinary broth at a popular discount store.  It was so easy and tastes like something you’d eat at your favorite Thai restaurant.  It’s got a decent dose of folic acid from broccoli, but may be a little high in sodium for some.  Enjoy!



1 cup chopped yellow or white onion

1 cup broccoli florets (fresh or frozen)

½ cup diced carrots

2 tsp. grated fresh ginger or ginger paste

1 clove garlic, minced

½ tsp. curry powder

1 Tbsp. canola oil

¼ tsp. red pepper flakes

½ cup broken vermicelli or rice

1 carton (32 oz) College Inn Thai Coconut Culinary Broth

1 Tbsp. fresh lime juice

1 cup diced/cooked chicken

1 cup light coconut milk

¼ cup each green chopped onions and cilantro



  1. Cook the onion, broccoli, carrots, ginger, garlic, curry and red pepper flakes in oil for ~3 minutes.  Add noodles or rice, broth and lime juice.
  2. Bring to a boil, then reduce the heat.  Simmer for ~7-15 minutes or until noodles or rice are soft.  Stir in chicken and coconut milk.
  3. Garnish with green onions and cilantro.


Makes 6 (1 cup) servings. 


Nutrition information per serving: 189 calories, 5 gm fat, 1.75 gm saturated fat, 0 gm trans fat, 12 gm protein, 18 mg cholesterol, 17.5 gm carbohydrate, 1.4 gm fiber, 568 mg sodium, 30 mg calcium, 35 mcg folic acid

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