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

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

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

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

1. Heat the oil in a large saucepan over medium-high heat.
2. Add the chicken and cook, stirring for 2-3 minutes.
3. 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.
4. Stir in the ginger, salt, pepper, Thai red curry paste and chicken broth.
5. Bring the mixture to a boil.
6. Lower the heat to medium low, stir in the coconut milk, and cook for another 2-3 minutes until the soup is hot.
7. 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.

Recommended Products

This post contains affiliate links. As an Amazon Associate, I may receive a small commission from qualifying purchases.

• 
  Classic Stainless Saucepan
• 
  The Pampered Chef Garlic Press
• 
  Cutting Boards (3-Piece Set)
• 
  Measuring Cups/Spoons

Nutrition Information:

Yield:

4

Serving Size:

1/4 recipe
Amount Per Serving: Calories: 374Total Fat: 27gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 56mgSodium: 1347mgCarbohydrates: 13gFiber: 2gSugar: 4gProtein: 23g

Nutrition Information is estimated based on ingredients used and may not be exact.

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