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Thai Chicken Vegetable Soup
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Recipe

12 INGREDIENTS • 6 STEPS • 45MINS

Thai Chicken Vegetable Soup

5.0
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.
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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/
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
Vegetable Oil
1 Tbsp
Vegetable Oil
Carrot
1
Medium Carrot, peeled
cut into 2-inch matchstick-thin strips, about 1/2 cup
Red Bell Pepper
1
Medium Red Bell Pepper
cut into 2-inch matchstick-thin strips, about 1/2 cup
Shiitake Mushroom
1 cup
Sliced Shiitake Mushroom
or Oyster Mushrooms, Cremini
Fresh Ginger
2 Tbsp
Minced Fresh Ginger, peeled
Cayenne Pepper
as needed
Cayenne Pepper
Swanson® Thai Ginger Flavor Infused Broth
1 carton
(32 oz)
Swanson® Thai Ginger Flavor Infused Broth
Unsweetened Coconut Milk
1 can
(14 oz)
Unsweetened Coconut Milk
Lime
1
Lime, juiced, zested
2 Tbsp juice, 1 1/2 tsp zest
Lemon
1
Lemon, zested
2 tsp
Fresh Cilantro
2 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
252
Fat
11.6 g
Protein
26.2 g
Carbs
10.5 g
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Thai Chicken Vegetable Soup
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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 (as needed) 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 (as needed) 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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Tags
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Dairy-Free
American
Gluten-Free
Chicken
Shellfish-Free
Vegetables
Soup
Thai
Winter
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