Thai Chicken Soup Recipe
User Reviews
4.7
Thai Chicken Soup Recipe
Description
Thai Chicken Soup Recipe features boneless, skinless chicken thighs cooked slowly with vegetables like carrots, red bell pepper, and onion in a broth infused with red curry paste, garlic, and ginger. Fish sauce and soy sauce add depth and umami, balanced by palm sugar's subtle sweetness. After long, slow cooking, the chicken is shredded and returned to the pot alongside coconut milk and lime juice, which lend creaminess and a citrus tang. The accompanying rice vermicelli soaks up the flavorful broth, providing a tender, delicate mouthfeel.
The soup's flavor is rich and layered, combining creamy coconut, aromatic spices, savory elements, and fresh lime acidity. Cooking in a slow cooker ensures the chicken is tender and the flavors deepen over time. The optional toppings like mushrooms, cilantro, and cherry tomatoes can be added for extra texture and brightness.
This soup serves well as a comforting, warming meal on cool days. It is typically served in bowls with vermicelli noodles at the base and the soup ladled over. Lime wedges allow diners to adjust the acidity to taste, enhancing the balance of flavors.
Ingredients
- 2 medium carrot chopped
- 1 medium red bell pepper chopped
- ½ medium yellow onion chopped
- 2 inch ginger minced, piece
- 4 cloves garlic minced
- 4 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce gluten-free if needed
- 1 tablespoon palm sugar or brown sugar
- 3 cups chicken stock
- 4 chicken thighs boneless, skinless
- 2 ounce coconut milk from cans
- 1 lime juiced
- 8 ounces rice vermicelli cooked according to package directions
- lime wedges optional, mushrooms sauteed
- mushrooms
- cilantro
- cherry tomatoes
- black pepper
Instructions
- Add all the ingredients EXCEPT the coconut milk, lime, and rice vermicelli to your slow cooker and stir together. Cover and cook on low for 8-10 hours.
- Remove the chicken thighs and shred them using two forks. Return the chicken to the slow cooker, add the coconut milk and lime juice, and stir. Let the coconut milk warm for 10-15 minutes before serving.
- Place the cooked rice vermicelli into soup bowls and top with the Thai chicken soup. Squeeze a little lime over the top and serve with any or all of the optional toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 567kcal | 28% |
| Carbohydrates | 71g | 24% |
| Protein | 31g | 62% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 1789mg | 75% |
| Potassium | 737mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 8432IU | 169% |
| Vitamin C | 48mg | 53% |
| Calcium | 79mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
