Spicy Thai Chicken Oats Soup Recipe

This somewhat exotic bowl of chicken soup is a low-calorie, flavourful indulgence. Subtle hints of lemongrass and kaffir lime, married with the healthy fat from coconut milk, makes this soup truly flavourful. The high-fibre goodness of oats and strength-giving protein from the chicken all add up to create a wholesome broth to kickstart a meal.

Cooking time
15 min
Fit Foodie Index


    • Saffola Natural Oats-Plain 2 cups
    • Fresh ginger, finely chopped 1 tsp
    • Thai chilli, deseeded and finely chopped 2 tsp
    • Garlic, finely chopped 2 tsp
    • Turmeric 1 tsp
    • Lemongrass stalk 1 inch 
    • Kaffir lime leaves, finely chopped 2 tsp
    • Water  1½ tbsp
    • Saffola Gold-Pro Healthy Lifestyle Oil 2 tbsp
    • Coconut milk 1½ cup 
    • Chicken breast, washed and finely sliced 2 cups
    • Salt 2 tsp
    • Sugar  2 tsp
    • Coriander leaves, finely chopped 4 tbsp


How to make Spicy Thai Chicken Oats Soup

    • Dry roast Saffola Natural Oats-Plain for 5 minutes until golden. Cool and blend into fine powder. Keep aside.
    • Blend ginger, chilli, garlic, turmeric, lemongrass and kaffir lime leaves with ½ cup water to make a smooth paste.
    • Heat Saffola Gold-Pro Healthy Lifestyle Oil in a pan and add the blended spice paste, fry for 1 minute. 
    • Add coconut milk and 1 cup water. Bring it to boil.
    • Add sliced chicken to this broth, simmer for 5 minutes. Add the powdered oats and cook stirring, for a few minutes.
    • Once the chicken is done, add salt and sugar.
    • Transfer to serving bowls and serve topped with chopped coriander leaves.


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