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Thai Chicken Soup Recipe
Warm up this winter with a nourishing bowl of Thai chicken soup. Tender chicken is simmered in a fresh and flavorful Thai-inspired broth and served over vermicelli noodles. Make it in the slow cooker or on the stovetop for an easy and comforting weeknight meal!
Prep Time
10 mins
Cook Time
10 hrs
Total Time
10 hrs 10 mins
Servings: 4 servings
Calories: 567 kcal
Course:
Dinner
Cuisine:
Thai
Ingredients
- 2 2 medium carrots chopped
- 1 1 medium red bell pepper chopped
- ½ ½ medium yellow onion chopped
- 2 2 inch piece of ginger minced
- 4 4 cloves garlic minced
- 4 4 tablespoons red curry paste
- 2 2 tablespoons fish sauce
- 2 2 tablespoons soy sauce gluten-free if needed
- 1 1 tablespoon palm sugar or brown sugar
- 3 3 cups chicken stock
- 4 4 boneless, skinless chicken thighs
- 2 2 15-ounce cans coconut milk
- 1 1 lime juiced
- 8 8 ounces rice vermicelli cooked according to package directions
- Optional toppings: lime wedges, 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.
Cup of Yum
Nutrition Information
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
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
113mg
(38%)
Sodium
1789mg
(75%)
Potassium
737mg
(21%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
8432IU
(169%)
Vitamin C
48mg
(53%)
Calcium
79mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 567
% 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.