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!
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. This post contains affiliate links. As an Amazon Associate, I may receive a small commission from qualifying purchases.
Serving Size: 1/4 recipe
Amount Per Serving: Calories: 374 Total Fat: 27g Saturated Fat: 20g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 56mg Sodium: 1347mg Carbohydrates: 13g Fiber: 2g Sugar: 4g Protein: 23g
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.
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