I have a great new recipe to share with you guys today – Thai Coconut Chicken Soup! It’s veggie-packed, quick and easy to make, and seriously delicious. I served it to a couple friends last week and they gave it thumbs up, too!
Thai Coconut Chicken Soup
If you’re vegetarian or vegan, have no fear – you can easily modify this recipe! Just use firm cubed tofu instead of chicken, veggie instead of chicken broth, and nix the fish sauce (add an extra splash of soy sauce instead).
This makes a great healthy weeknight meal that comes together quickly. All that’s required is some veggie chopping and then the actual cooking time is quite short! Here’s what you’re workin’ with, ingredient-wise:
To make this recipe really fast, use a rotisserie chicken or already cooked leftover chicken. If you don’t have any cooked chicken on hand, you can use raw cubed chicken and just pan cook it first – or let it simmer and cook through in the broth. Either would work!
(Or, check out my post on how to cook frozen chicken breasts in your Instant Pot.)
Enjoy the recipe – let me know how you like it!