Best 3 Thai Chicken Vegetable Soup Recipes

Are you craving a comforting and flavorful meal that combines the vibrant flavors of Thailand with the goodness of fresh vegetables and tender chicken? Look no further than Thai chicken vegetable soup, a culinary delight that tantalizes your taste buds and nourishes your body. With its aromatic broth, an array of colorful vegetables, and succulent chicken pieces, this soup is a symphony of flavors that will transport you to the bustling streets of Bangkok. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the steps to create an authentic Thai chicken vegetable soup that will leave you craving more.

Here are our top 3 tried and tested recipes!

THAI CHICKEN VEGETABLE SOUP

Thai Chicken Vegetable Soup image

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.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 35m

Yield 5

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
1 medium carrot, peeled and cut into 2-inch matchstick-thin strips
1 medium red pepper, cut into 2-inch matchstick-thin strips
1 cup sliced mushrooms (shiitake, oyster, cremini)
1 (32 ounce) carton Swanson® Thai Ginger Flavor Infused Broth
2 cups shredded cooked chicken
1 (14 ounce) can unsweetened coconut milk
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro leaves

Steps:

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.
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.
Stir in the coconut milk and cook until the mixture is hot and bubbling. Stir in the lime juice and cilantro just before serving.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 10.6 g, Cholesterol 15.9 mg, Fat 21.9 g, Fiber 1.9 g, Protein 9.1 g, SaturatedFat 15.9 g, Sodium 675.9 mg, Sugar 1.9 g

THAI-STYLE CHICKEN VEGETABLE SOUP

Thai-Style Chicken Vegetable Soup image

This is a great soup for a cold day, or an alternative to chicken soup for someone with a cold! It is really a mix between American potato soup and Thai chicken soup.

Provided by breezermom

Categories Potato

Time 35m

Yield 10 cups

Number Of Ingredients 11

Ingredients

3 -4 cups cooked chicken
2 carrots, scraped and sliced diagonally
2 stalks celery, sliced diagonally
1/2 cup chopped onion
2 garlic cloves, minced
2 tablespoons peanut oil
6 cups chicken broth
1 (14 ounce) can light coconut milk
1 medium baking potato, peeled and diced
3/4 cup chunky peanut butter
1/4-1/2 teaspoon dry crushed red pepper

Steps:

Saute carrot, celery, onion, and garlic in oil in a dutch oven over medium-high heat, stirring constantly, until tender.
Stir in broth and remaining ingredients; bring to a boil. Reduce heat and simmer uncovered for 20 to 30 minutes or until potato is tender.

Nutrition Facts : Calories 253.3, Fat 16, SaturatedFat 3, Cholesterol 31.5, Sodium 599.2, Carbohydrate 9.9, Fiber 2.4, Sugar 3.2, Protein 18.6

THAI CHICKEN VEGETABLE SOUP

Thai Chicken Vegetable Soup image

[DRAFT]

Provided by Food Network

Time 35m

Yield 5 Servings

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
1 medium carrot, peeled and cut into 2-inch matchstick-thin strips (about ½ cup)
1 medium red pepper, cut into 2-inch matchstick-thin strips (about 1½ cups)
1 cup sliced mushrooms (shiitake, oyster, cremini)
1 carton (32 ounces) Swanson® Thai Ginger Flavor Infused Broth
2 cups shredded cooked chicken
1 can (about 14 ounces) unsweetened coconut milk
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro leaves

Steps:

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.

Tips:

Use quality ingredients: Fresh vegetables, flavorful chicken broth, and tender chicken will make all the difference in the taste of your soup.
Don't be afraid to adjust the recipe to your liking: If you like more heat, add some chili flakes or Sriracha. If you want a thicker soup, add some cornstarch or tapioca starch. And if you're short on time, you can use frozen vegetables instead of fresh.
Make a big batch and freeze the leftovers: This soup is even better the next day, so make a big batch and freeze the leftovers for easy meals later on.

Conclusion:

Thai chicken vegetable soup is a delicious, healthy, and easy-to-make soup that's perfect for a quick lunch or dinner. With its fragrant broth, tender chicken, and colorful vegetables, this soup is sure to please everyone at the table. So next time you're looking for a satisfying and nutritious meal, give this Thai chicken vegetable soup a try.