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Thai Chicken and Vegetable Soup

Image of the prepared Thai Chicken and Vegetable Soup recipe
  • prep time: 30 min
  • total time: 45 min
  • serves: 5 people

Originally developed with Thai Flavor Infused Broth, we’ve updated this recipe to use Swanson® Chicken Broth, coconut milk, ginger and lime for authentic Thai flavor.  This warm and hearty soup has layers of delicious flavor that will make you want to go back for seconds.  For even more authentic Thai flavor, try using lemongrass (either fresh or paste) instead of the lemon zest.

Ingredients

cost per recipe: $8.23

  • 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)
  • 2 tablespoons minced peeled ginger root
  • 1/4 teaspoon cayenne pepper
  • 1 carton (32 ounces) Swanson® Chicken Broth or Natural Goodness® Chicken Broth or Organic Free-Range Chicken Broth
  • 1 can (14 ounces) unsweetened coconut milk
  • 2 cups shredded cooked boneless, skinless chicken breast or shredded cooked turkey
  • 2 tablespoons lime juice
  • 1 1/2 teaspoons grated lime zest
  • 2 teaspoons grated lemon zest
  • 2 tablespoons chopped fresh cilantro

Instructions

  • Tips

    • Can I use my leftover turkey from Thanksgiving? YES!  Substitute turkey for the chicken (light or dark meat, they both work great).
  • Step 1

    Heat the oil in a 4-quart saucepan over medium-high heat.  Add the carrot and bell pepper and cook for 5 minutes or until tender-crisp.  Stir in the mushrooms and cook for 1 minute, stirring occasionally.  Add the ginger and cayenne pepper and cook and stir for 30 seconds.

  • Step 2

    Add the broth and coconut milk to the saucepan and heat to a boil.  Reduce the heat to medium-low.  Cook for 5 minutes.  Stir in the chicken and cook until hot.  Remove the saucepan from the heat.

  • Step 3

    Stir in the lime juice, lime zest and lemon zest.  Season to taste with salt and black pepper.  Add the cilantro just before serving.

Reviews

(44)
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  • Good place to start...

    Piper
    July 11, 2015

    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.

  • Perfect for winter

    Christin N.
    February 13, 2020

    This was a great addition to my winter mix of dishes.

  • Good recipe, but not as good as before

    Summer R.
    January 23, 2018

    Tried it with the old Thai Ginger infused broth and it was perfect. Its still good now but nothing like before. I'm even inclined to say that I wasted the lemongrass I used in it because it was just an inferior flavor, haha. Quick and easy recipe. Recommended especially for beginners

  • Awesome

    ProfessorAdams
    October 18, 2015

    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.

  • Soooooooooooo Good and easy!

    Kitster95
    May 12, 2015

    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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    Made With

    Calories 289
    Total Fat 21 g
    Sat. Fat 15.5 g
    Trans Fat 0 g
    Cholesterol 43 mg
    Sodium 722 mg
    Total Carb 7 g
    Dietary Fiber 1 g
    Sugar 2 g
    Added Sugars 0 g
    Protein 18 g
    Vitamin D 0 %DV
    Calcium 4 %DV
    Iron 20 %DV
    Potassium 10 %DV
    Calories 293
    Total Fat 21 g
    Sat. Fat 15.5 g
    Trans Fat 0 g
    Cholesterol 43 mg
    Sodium 498 mg
    Total Carb 7 g
    Dietary Fiber 1 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 19 g
    Vitamin D 0 %DV
    Calcium 4 %DV
    Iron 19 %DV
    Potassium 10 %DV
    Calories 289
    Total Fat 21 g
    Sat. Fat 15.5 g
    Trans Fat 0 g
    Cholesterol 43 mg
    Sodium 478 mg
    Total Carb 7 g
    Dietary Fiber 1 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 18 g
    Vitamin D 0 %DV
    Calcium 4 %DV
    Iron 19 %DV
    Potassium 10 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.