Thai Chicken Vegetable Soup Recipe -
Thai Chicken Vegetable Soup Recipe
  • READY IN 35 mins

Thai Chicken Vegetable Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir in the mushrooms, if desired.
  2. Add the broth to the saucepan and heat to a boil. Reduce the heat to medium-low. Stir in the chicken and cook for 5 minutes or until the chicken is hot, stirring occasionally.
  3. Stir in the coconut milk and cook until the mixture is hot and bubbling. Stir in the lime juice and cilantro just before serving.
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Reviews More Reviews

Most Helpful Positive Review
May 08, 2014

Awesome recipe. Will make this again and again :)

Most Helpful Critical Review
Mar 18, 2014

i was very disappointed.

Jan 20, 2014

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.

Jan 02, 2014

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!

Jan 02, 2014

It was good but the flavoring was a bit strong for us. I added extra plain chicken broth and liked it better.

Nov 07, 2014

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!

Sep 09, 2014

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.

Aug 30, 2014

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.


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  • Calories
  • 265 kcal
  • 13%
  • Carbohydrates
  • 10.6 g
  • 3%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 21.9 g
  • 34%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 676 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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