Thai Chicken Soup
User Reviews
4.6
Thai Chicken Soup
Description
This Thai Chicken Soup starts with browned boneless, skinless chicken breast sautéed in olive oil, seasoned with salt and pepper, then set aside. Sweet potato cubes, chopped green onions, red bell pepper, and snow peas are cooked in butter and olive oil until tender. Fresh ginger and garlic are added for depth of flavor. Chicken broth is combined with a portion of the broth mixed with roasted red chili paste, providing gentle heat and spice.
The soup is brought to a boil and then simmered, creating a broth infused with spicy, aromatic, and slightly sweet notes enhanced by the richness of coconut milk added later. Fresh lime juice and zest lend brightness, while chopped cilantro, basil, and mint offer herbal freshness and complexity. Optional sliced Fresno or jalapeno peppers allow adjusting the heat level.
This soup is comforting and layered with flavors that combine creamy coconut and spicy chili paste with fresh herbs, making it suitable as a warming lunch or dinner. It can be served with lime wedges to add acidity as desired.
Preparation tips include cooking the chicken just until juices run clear to maintain tenderness and layering vegetables to ensure they are cooked through but not mushy, preserving texture contrast.
Ingredients
- 2 tablespoons olive oil divided
- 16 ounces chicken breast boneless skinless
- kosher salt
- black pepper freshly ground
- 1 tablespoon butter unsalted
- 2 cups peeled cubed sweet potato, 1/2" in size
- 1.25 cups green onion divided, chopped
- 1 cup red bell pepper 1/4" to 1/2" in size, chopped
- 1 cup snow pea pods cut into 1" pieces, sliced
- 2 tablespoons ginger minced, peeled, fresh
- 3 garlic minced, large cloves
- 32 ounces chicken broth low sodium
- 3 teaspoons red chili paste roasted
- 1 can 14-ounce coconut milk
- 2 tablespoons lime juice freshly squeezed
- lime zest from 1 large lime
- 1 tablespoon cilantro chopped, fresh
- 1 tablespoon basil chopped, fresh
- 1 tablespoon mint chopped, fresh
- lime fresh, wedges
- Fresno pepper optional for additional heat, thin slices, or jalapeno pepper
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.
Notes
- Ensure chicken is cooked until juices run clear to prevent dryness.
- Fresh lime wedges served alongside enhance the soup's bright flavors.
- Adjust spice level by adding or omitting Fresno or jalapeno pepper slices.
- Cook vegetables until just tender for best texture balance.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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