Servings
Font
Back
Thai Chicken Soup
4.6 from 258 votes

Thai Chicken Soup

Thai Chicken Soup combines sautéed chicken, sweet potato, and fresh vegetables in a fragrant broth enriched with coconut milk, red chili paste, ginger, garlic, and herbs like cilantro, basil, and mint. The soup balances creamy, spicy, and bright flavors, offering a soothing and aromatic meal option.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 6 servings
Calories: 327 kcal
Course: Soup
Cuisine: Asian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 327

% 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.