Thai Coconut Chicken Soup Recipe

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!

Enjoy the recipe – let me know how you like it!

- anne

Thai Coconut Chicken Soup

July 24, 2019

This veggie-packed soup is quick, easy to make, and seriously delicious. It is the perfect healthy weeknight dinner and makes great leftovers!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield

6 TO 8

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Ingredients:

• 1 tablespoon vegetable oil
• 2 cups sliced celery
• 1 red bell pepper, chopped
• 16 oz baby bella mushrooms, sliced
• 1 bunch green onions, sliced
• 1 tablespoon grated fresh ginger
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 cups shredded cooked chicken
• 1 13.5 oz can coconut milk (regular or light)
• 4 cups chicken broth
• 1 teaspoon Thai chili garlic paste (optional - spicy)
• Garnish: sliced green onions, fresh cilantro, lime wedges

Instructions:

1. Heat vegetable oil in a large pot over medium-high heat. Add the celery, bell pepper, mushrooms, green onions, and ginger, and cook for 7-8 minutes, until tender.
2. Add the fish sauce, soy sauce, chicken, coconut milk, and chicken broth.
3. Turn the heat to high and bring to a boil, then reduce heat to low and simmer for 10 minutes.
4. Serve topped with green onions, cilantro, and lime wedges.

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