Thai Chicken Soup and Orange Creamsicle Milkshake

When the weather outside is frightful and you’re not feeling delightful, a bowl of steaming, spicy soup and a smooth, citrusy shake will nourish colds and soothe rough throats. 


Thai Chicken Soup

1–2 cups cooked chicken, chopped or shredded (leftovers work great here)
3 cups (750 ml) chicken stock
2–3 slices fresh ginger
1 jalapeño or red Thai chili, halved lengthwise (optional)
big pinch salt
1 14 oz (398 ml) can coconut milk
2 tbsp (30 ml) brown sugar
2 tbsp (30 ml) fish sauce (optional)
2 tbsp (30 ml) peanut butter (optional)
1 tbsp (15 ml) Thai curry paste
1/2 red pepper, seeded and thinly sliced
4–6 mushrooms, thinly sliced
1–2 cups (250–500 ml) packed baby spinach, torn or chopped
1/3 cup (85 ml) chopped fresh cilantro, plus extra for garnish
1 lime
leftover cooked rice, or soaked rice noodles (optional)

Orange Creamsicle Milkshake

2–3 mandarin or navel oranges, peeled and quartered
3–4 scoops vanilla ice cream splash of orange juice or milk


Place chicken, stock, ginger, chili and salt in large pot, and cook on high for 10 minutes. Remove and discard ginger and chili.

Add the coconut milk, brown sugar, fish sauce, peanut butter, curry paste, red pepper, mushrooms and cilantro. Stir, cover and heat for about 15 minutes, or until the veggies have softened and everything has heated through.

Cut the lime in half and squeeze the juice of half into the soup.
Cut the other half into wedges to serve alongside. If you like, serve the soup over leftover rice or soaked rice noodles, topped with extra cilantro.

When it’s time for dessert, blitz the mandarin oranges and vanilla ice cream with enough orange juice or milk to make a sippable consistency.

Serves 4.

Per serving of soup

460 calories, 25.8 g fat (21.5 g saturated fat, 3.2 g monounsaturated fat, 1.2 g polyunsaturated fat), 34 mg cholesterol, 38.6 g carbohydrate, 20 g protein, 3.8 g fibre.

Originally published in ParentsCanada magazine, February/March 2016.

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