Recipe Image
Servings:
4
Thai Chicken Vegetable Soup
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.
Total Time
45min
5.0
2 Ratings
Author: Campbell's Kitchen
Servings:
4
Ingredients
•
1
Tbsp
Vegetable Oil
•
1
Medium
Carrot
, peeled
•
1
Medium
Red Bell Pepper
•
1
cup
Sliced
Shiitake Mushrooms
or Oyster Mushrooms, Cremini
•
2
Tbsp
Minced
Fresh Ginger
, peeled
•
1/4
tsp
Cayenne Pepper
•
1
carton
(32 oz)
(32 oz)
Swanson® Thai Ginger Flavor Infused Broth
•
1
can
(14 oz)
(14 oz)
Unsweetened Coconut Milk
•
2
cups
Cooked Shredded
Boneless, Skinless Chicken Breasts
•
1
Lime
, juiced, zested
•
1
Lemon
, zested
•
2
Tbsp
Chopped
Fresh Cilantro
Cooking Instructions
1.
Heat the
Vegetable Oil (1 Tbsp)
in a 4-quart saucepan over medium-high heat.
2.
Add the
Carrot (1)
and
Red Bell Pepper (1)
and cook for 5 minutes or until tender-crisp, stirring occasionally.
3.
Stir in the
Shiitake Mushrooms (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.
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.
5.
Stir in the
Boneless, Skinless Chicken Breasts (2 cups)
and cook until hot. Remove the saucepan from the heat.
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.
Author's Notes
You can use leftover chicken, or better yet, set some chicken aside for soups or salads next time you are cooking.
Nutrition Per Serving
CALORIES
252
FAT
11.6 g
PROTEIN
26.2 g
CARBS
10.5 g
