Thai Chicken Vegetable Soup

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Recipe

12 INGREDIENTS • 6 STEPS • 45MINS

Thai Chicken Vegetable Soup

5

2 ratings

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.

Thai Chicken Vegetable Soup

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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.

45MINS

Total Time

$3.07

Cost Per Serving

Ingredients

Servings

4

US / Metric

1 Tbsp

Vegetable Oil

1

Medium Carrot, peeled

cut into 2-inch matchstick-thin strips, about 1/2 cup

1

Medium Red Bell Pepper

cut into 2-inch matchstick-thin strips, about 1/2 cup

1 cup

Sliced Shiitake Mushroom

or Oyster Mushrooms, Cremini

2 Tbsp

Minced Fresh Ginger, peeled

1/4 tsp

Cayenne Pepper

1 carton
(32 oz)

Swanson® Thai Ginger Flavor Infused Broth

1 can
(14 oz)

Unsweetened Coconut Milk

2 cups

Cooked Shredded Boneless, Skinless Chicken Breasts

1

Lime, juiced, zested

2 Tbsp juice, 1 1/2 tsp zest

1

Lemon, zested

2 tsp

2 Tbsp

Chopped Fresh Cilantro

Nutrition Per Serving

VIEW ALL

Calories

252

Fat

11.6 g

Protein

26.2 g

Carbs

10.5 g

Thai Chicken Vegetable Soup

Save

Campbell's Kitchen

Join us in the Kitchen as we serve up delicious recipes and recommendations to feed your family every day of the week.

http://www.campbellskitchen.com/

Author's Notes

You can use leftover chicken, or better yet, set some chicken aside for soups or salads next time you are cooking.

Cooking InstructionsHide images

step 1

Heat the Vegetable Oil (1 Tbsp) in a 4-quart saucepan over medium-high heat.

step 1 Heat the Vegetable Oil (1 Tbsp) in a 4-quart saucepan over medium-high heat.

step 2

Add the Carrot (1) and Red Bell Pepper (1) and cook for 5 minutes or until tender-crisp, stirring occasionally.

step 2 Add the Carrot (1) and Red Bell Pepper (1) and cook for 5 minutes or until tender-crisp, stirring occasionally.

step 3

Stir in the Shiitake Mushroom (1 cup) and cook for 1 minute, stirring occasionally. Add the Fresh Ginger (2 Tbsp) and Cayenne Pepper (1/4 tsp) and cook and stir for 30 seconds.

step 3 Stir in the Shiitake Mushroom (1 cup) and cook for 1 minute, stirring occasionally. Add the Fresh Ginger (2 Tbsp) and Cayenne Pepper (1/4 tsp) and cook and stir for 30 seconds.

step 4

Add the Swanson® Thai Ginger Flavor Infused Broth (1 carton) and Unsweetened Coconut Milk (1 can) to the saucepan and heat to a boil. Reduce the heat to medium-low. Cook for 5 minutes.

step 4 Add the Swanson® Thai Ginger Flavor Infused Broth (1 carton) and Unsweetened Coconut Milk (1 can) to the saucepan and heat to a boil. Reduce the heat to medium-low. Cook for 5 minutes.

step 5

Stir in the Boneless, Skinless Chicken Breasts (2 cups) and cook until hot. Remove the saucepan from the heat.

step 6

Stir in the juice and zest of the Lime (1), followed by the zest of the Lemon (1). Season to taste. Add the Fresh Cilantro (2 Tbsp) just before serving.

step 6 Stir in the juice and zest of the Lime (1), followed by the zest of the Lemon (1). Season to taste. Add the Fresh Cilantro (2 Tbsp) just before serving.

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