Thai Chicken and Vegetable Soup

Name: Thai Chicken and Vegetable Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: serves 4
Ingredients: 1 tablespoon olive oil; 2 chicken breasts, sliced thinly; 1/2 cup chopped carrots; 1 red bell pepper, chopped; 1 small onion, diced; 2 cloves garlic, minced; 1 jalapeno pepper, seeded and minced; 1/2 teaspoon ground ginger; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon Thai red curry paste; 4 cups chicken broth; 1 (14 ounce) can coconut milk; lime wedges; chopped fresh cilantro

April 7, 2016 by Stacey 17 Comments

This Thai chicken and vegetable soup is so fast and easy to make and is ready in 30 minutes for the perfect dinner! #30MinuteThursday

Soup today! 30 minute Thai chicken and vegetable soup to be exact. And it’s amazing.

Yes, I know, it’s spring. And I was just talking about all the fresh green things that are fantastic in the spring – and then I give you a soup recipe. Which isn’t exactly spring-like. But you know what? I like soup all year long. It’s always good, no matter how warm it is. And let’s be honest – I live fairly far north and it’s not all that warm yet. The snow just finished melting and we didn’t even have much.

So it’s always soup season in my mind.

Especially when it’s as good as this Thai Chicken and Vegetable Soup. I’ve made this twice in the last week and I’m not sick of it yet. So fast and easy to make and full of flavour without being spicy (not that that would be bad, I might actually make it spicy next time!).

Plus, it’s 30 Minute Thursday, so I have a whole list of 30 minute meals from my friends. Scroll down to below the recipe for the links. You can also check out past 30 Minute Thursday posts for more 30 minute meal inspiration!

Yield: serves 4

Thai Chicken and Vegetable Soup

This Thai chicken and vegetable soup is so fast and easy to make and is ready in 30 minutes for the perfect dinner! #30MinuteThursday

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

1 tablespoon olive oil
2 chicken breasts, sliced thinly
1/2 cup chopped carrots
1 red bell pepper, chopped
1 small onion, diced
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon Thai red curry paste
4 cups chicken broth
1 (14 ounce) can coconut milk
lime wedges
chopped fresh cilantro

Instructions

Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring for 2-3 minutes. Add the carrots, bell pepper, onion, garlic and jalapeno pepper and cook, stirring occasionally for 3-4 minutes, or until the veggies are tender crisp. Stir in the ginger, salt, pepper, Thai red curry paste and chicken broth. Bring the mixture to a boil.
Lower the heat to medium low, stir in the coconut milk, and cook for another 2-3 minutes until the soup is hot. Serve with lime wedges and chopped fresh cilantro.

Notes

The Thai red curry paste gives this soup great flavour, but it does tend to separate out onto the top of the soup as it simmers - just whisk it back in before dishing it out.

Source: Adapted from Campbell's Kitchen.

Nutrition Information:

Amount Per Serving: Calories: 170 Total Fat: 10g Carbohydrates: 4g Protein: 16g

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Comments

Denise | Sweet Peas & Saffron says

April 11, 2016 at 3:39 pm

Love love LOVE the looks of this soup! I am definitely craving soup these days, Mother Nature just seems to be playing tricks on us these days. I am ready for some warmer weather!

Reply
Jess @ Flying on Jess Fuel says

April 10, 2016 at 8:46 pm

I definitely love soup all year round, too! And this one sounds amazing. Thai flavors are a favorite of hubby's and mine, so this looks right up our alley. We'll have to try it!

Reply
Izzy @ She Likes Food says

April 8, 2016 at 10:31 am

I like soup all year round too!! And I love Thai food, so this is perfect! It's been really hot here lately, but it rained all last night and is now pretty cool today, so soup might just be in order for dinner :)

Reply
Kristine | Kristine's Kitchen says

April 8, 2016 at 10:28 am

This soup looks so creamy and delicious, and I love all of those veggies that you snuck into it! I could definitely eat this year-round!

Reply
Medha says

April 7, 2016 at 1:23 pm

I love how quickly these delicious flavors come together :)

Reply
Liz @ Floating Kitchen says

April 7, 2016 at 11:47 am

I'm definitely a soup eater all year round. And especially this week because we had freaking snow on Monday. UGH! It was terrible. I just wanted to hide away in my house. I'm ready for Spring and Summer. This looks delicious and I love the color, too!

Reply
Rachel @ Bakerita says

April 7, 2016 at 9:56 am

I love soup all the time too, and the flavors in this are so vibrant that it totally works for Spring. It's such a gorgeous color, I want to try it ASAP!

Reply
marcie says

April 7, 2016 at 8:23 am

I eat soup year round, too -- I can never get enough! I love the Thai flavors here and it's such a pretty color!

Reply
Sarah @Whole and Heavenly Oven says

April 7, 2016 at 5:57 am

This soup is so beautiful, Stacey! So perfect for these stubbornly-chilly spring days that keep hanging on! Can't wait to try this for lunch. ;)

Reply
Gayle @ Pumpkin 'N Spice says

April 7, 2016 at 5:11 am

I eat soup all year long too...actually I eat it about once a week, I just love it! This thai veggie soup looks SO good, Stacey! I love the pretty color and zesty flavors. Definitely a perfect 30 minute meal!

Reply