Recipe by Campbell's Kitchen
"What makes this soup taste so good? Fresh veggies, ginger-flavored broth and coconut milk. Plus, it's ready after just 15 minutes on the stove."
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carrot, peeled and cut into 2-inch matchstick-thin strips
red pepper, cut into 2-inch matchstick-thin strips
sliced mushrooms (shiitake, oyster, cremini)
1 (32 ounce) carton
Swanson® Thai Ginger Flavor Infused Broth
shredded cooked chicken
1 (14 ounce) can
unsweetened coconut milk
chopped fresh cilantro leaves
Awesome recipe. Will make this again and again :)
i was very disappointed.
The first time I made this I used lite coconut milk and it was a disaster. Went out on a limb to try it again with regular coconut milk and it was so delicious looking and tasting that I had to post a photo. One of my favorite soups! I added a little wild rice, since I had some on hand.
Made this tonight and it was awesome! When I tasted it straight out of the pot it seemed to need something, once I spooned it into my bowl I topped it off with the lime & cilantro & that did the trick!
It was good but the flavoring was a bit strong for us. I added extra plain chicken broth and liked it better.
Different and yummy. Used Trader Joe's broth of the same type, and lite coconut milk, although I am sure full fat would have been even better. I did not care for the red pepper, thought it was a little too strong, so next time won't add that, might add half an onion or scallions instead. This recipe is very friendly to adding additional veggies, I threw in some left over frozen vegetables (broccoli, cauliflower and carrots) and I am sure it would be great with peas, snow peas, even green beans. Used a dash of cayenne for just a touch of heat. Great for lower carb diets, but would also be yummy with some rice or noodles added. Will be eating this for lunch all week!
I loved it just like the recipe says to make it & loved it even more with a few modifications. I added rice noodles, sugar snow peas, water chest nuts and chives. Alot more filling for sure. My kids and boyfriend loved it. I'll be making it again soon.
So easy and so good. The broth provides and excellent base to whatever you want to add for your soup. I used left over turkey from a breast I made in the crockpot the day before (Slow cooker turkey breast recipe on this site), added frozen baby corn, and ramen noodles (the square kind from the store) without the seasoning packet and cooked until the noodles were done. The coconut milk make it so creamy and delish. I like things with kick so also ended up adding chili oil at the end. If you like the taste of Thai buy this broth and you can't go wrong.
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Chicken Vegetable Soup
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 197
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