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Thai Chicken and Vegetable Soup

Thai Chicken and Vegetable Soup

4.8372
(43)

What makes this soup taste so good? Fresh veggies, ginger-flavored broth and coconut milk. Plus, it's ready after just 15 minutes on the stove.

serves 5 people

Ingredients

cost per recipe: $8.07

The price is determined by the national average.

  • 1

    tablespoon vegetable oil

  • 1

    medium carrot, peeled and cut into 2-inch matchstick-thin strips (about 1/2 cup)

  • 1

    medium red bell pepper, cut into 2-inch matchstick-thin strips (about 1 1/2 cups)

  • 1

    cup sliced mushrooms(shiitake, oyster, cremini)

  • 32

    ounces (1 carton) Swanson® Thai Ginger Flavor Infused Broth

  • 2

    cups shredded cooked chicken

  • 14

    ounces (1 can) unsweetened coconut milk

  • 2

    tablespoons lime juice

  • 2

    tablespoons chopped fresh cilantroleaves

view nutrition info

How to Make It

Heat the oil in a 4-quart saucepan over medium-high heat.  Add the carrot and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally.  Stir in the mushrooms, if desired. Add the broth to the saucepan and heat to a boil.  Reduce the heat to medium-low.  Stir in the chicken and cook for 5 minutes or until the chicken is hot, stirring occasionally.
Stir in the coconut milk and cook until the mixture is hot and bubbling.  Stir in the lime juice and cilantro just before serving.
Step 1

Heat the oil in a 4-quart saucepan over medium-high heat.  Add the carrot and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally.  Stir in the mushrooms, if desired.

Step 2

Add the broth to the saucepan and heat to a boil.  Reduce the heat to medium-low.  Stir in the chicken and cook for 5 minutes or until the chicken is hot, stirring occasionally.

Step 3

Stir in the coconut milk and cook until the mixture is hot and bubbling.  Stir in the lime juice and cilantro just before serving.

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Made With
Swanson® Thai Ginger Flavor Infused Broth

Swanson® Thai Ginger Flavor Infused Broth

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Ratings & Reviews

(43)
  • ProfessorAdams

    October 18, 2015

    Awesome

    This soup is awesome. It greets you with an aroma that is warm and spicy. The taste is consistent with curried chicken. It is delicious and filling.

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  • Piper

    July 11, 2015

    Good place to start...

    I've been making and eating chicken coconut soup for years. I find this soup base very simple to use with a few additions. If you add a quarter to a half a cup of brown sugar to the broth, depending on your taste and red curry paste it's going to get you rave reviews. We like it with a kick so we use a good tablespoon or more of the curry past.. .you are going to be amazed. Sometimes I add small cubed cooked potatoes and drained pineapple chunks...this starter broth is fantastic to start with.

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  • Kitster95

    May 12, 2015

    Soooooooooooo Good and easy!

    This was delicious. You can even do your own variation witht he vegetables. Maybe instead of red pepper add zucchini etc.

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  • Loulou12

    April 14, 2015

    Deliciously easy

    This recipe was so easy and so yummy!

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  • Tuttsiebelle

    March 26, 2015

    Thai Chicken & Veg soup = BOMB-DIGGITY!!

    This Thai Ginger broth is the bomb-diggity!!! I've made this Thai Chicken & Veg soup a few times now, and can't get enough of it. I use canned chicken ['cuz I'm just that lazy and impatient]. I added frozen peas once, but didn't care for it. The recipe, as-is, is just awesome!! I shared the soup with family and they loved it, and shared the recipe with friends, and they've made it and loved it! Way to go, Campbell's!

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