Thai Chicken Soup
User Reviews
4.6
258 reviews
Excellent
Thai Chicken Soup
Report
With shredded chicken, chunks of sweet potato, and more fresh veggies and herbs, this Thai Chicken Soup comes together easily in under an hour.
Share:
Ingredients
- 2 tablespoons olive oil divided
- 16 ounces boneless skinless chicken breasts
- kosher salt
- freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 cups peeled cubed sweet potato, 1/2" in size
- 1.25 cups chopped green onions divided
- 1 cup chopped red bell pepper 1/4" to 1/2" in size
- 1 cup sliced snow pea pods cut into 1" pieces
- 2 tablespoons minced peeled fresh ginger
- 3 large cloves garlic minced
- 32 ounces low sodium chicken broth
- 3 teaspoons roasted red chili paste
- 1 can 14-ounce coconut milk
- 2 tablespoons freshly squeezed lime juice
- zest from 1 large lime
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh mint
- Fresh lime wedges
- thin slices of Fresno or jalapeno pepper optional for additional heat
Instructions
- In a Dutch oven over medium heat, add 1 tablespoon of the olive oil. Sprinkle chicken breasts fairly generously with salt and pepper and add to the heated oil. Saute, turning over after 5 minutes. Saute another 5 minutes on the second side. Chicken is done when it is just cooked through, with juices running clear. This should take 10 to 15 minutes. Remove chicken to a plate to rest.
- In the same pot over medium heat, add butter and remaining 1 tablespoon of olive oil. Once warmed, add sweet potato, 1 cup of the green onions, red bell pepper, and snow peas. Cook for 8 to 10 minutes, or until sweet potato is just tender, stirring every few minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute.
- Add broth to pot and stir to combine. Remove about 1/4 cup of the liquid to a small bowl and whisk in the roasted red chili paste; add this to the pot. Stir to combine and then bring soup to a boil. Immediately reduce heat and let soup simmer gently for 10 minutes.
- With two forks, shred the cooked chicken into bite-sized pieces. Add shredded chicken and any accumulated chicken juices to the soup. Stir in coconut milk and cook until thoroughly heated. Add lime juice, lime zest, cilantro, basil, mint, and the remaining 1/4 cup of green onions. Taste test and add additional kosher salt if needed. Serve hot, with fresh lime wedges and slices of hot pepper.
Equipments used:
Notes
- from a farmgirl's dabbles
Nutrition Information
Show Details
Serving
1
Calories
327kcal
(16%)
Carbohydrates
27g
(9%)
Protein
31g
(62%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
Cholesterol
73mg
(24%)
Sodium
214mg
(9%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 327kcal | 16% |
| Carbohydrates | 27g | 9% |
| Protein | 31g | 62% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 73mg | 24% |
| Sodium | 214mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
258 reviews
Excellent
Other Recipes
You'll Also Love
