With Two Spoons

Thai Chicken Soup

By 34 Comments

Thai Chicken Soup

As I sit here in my yoga pants and sweatshirt (don’t judge-it’s the weekend!), listening to the breeze ruffle the leaves, I think I finally have to admit summer is over.  I am crying inside knowing that it will be a long 9 months until I can swim in the lake (fellow Minnesotans know this is actually quite optimistic, but let me have my delusions).   But for all of those tears, I am also secretly excited for the beauties of fall.  Football games, gorgeous brilliant leaves in all colors of the rainbow, sweatshirts (I really love them enough to give them two mentions) and of course…soup.  And for the perfect meal to straddle that summer into fall weather… Thai Chicken Soup.  Thai Chicken Soup

Thai Chicken Soup is a delicious, comforting soup reminiscent of a Thai restaurant.  It features bold Thai flavors, so much so that you would think it would be complicated.  But here’s the secret-you can throw it together in 30 minutes or less!

You are going to need a few ingredients that you may not stock in your pantry, but I assure you they are were all easy to find at my suburban grocery store.  (Since these are ingredients I use frequently in Asian inspired dishes, there will be more uses for them coming up.  Stay tuned.)  If your grocery store does not have an Asian section, I was able to find all of these on amazon.  Sambal Oelek (chili paste), Fish Sauce, Coconut Milk, and lemongrass all combine to make a flavorful soup that was is a huge hit with my entire family!

We serve this soup with a side of crusty bread (my kids like to sop up the flavorful broth), but it would also pair well with a salad, rice crackers or even potstickers.  I’ve also been meaning to try serving it over rice (maybe next time…I’ll let you know how it goes).

 

Thai Chicken Soup
5 from 5 votes
Print

Thai Chicken Soup

This is a quick weeknight soup that features bold Thai flavors. This is a great way to use up cooked chicken. To make this recipe even faster, use a rotisserie chicken. (Adapted from a recipe from Cooking Light 2012)
Course Soup
Cuisine Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6 servings
Author Lane from With Two Spoons

Ingredients

  • 1 Tablespoon olive oil
  • 8 oz sliced mushrooms
  • 1 red pepper chopped
  • 1 cup carrot matchsticks or finely diced
  • 4 teaspoons ginger peeled and minced
  • 4 garlic cloves minced
  • 1 3-5 inch stalk of lemongrass sliced in half lengthwise
  • 2 teaspoons Sambal Oelek chili paste
  • 3 cups chicken broth
  • 1 15 ounce can lite coconut milk
  • 4 teaspoons fish sauce
  • 1 Tablespoon brown sugar
  • 2 cups cooked chicken sliced or shredded
  • 1/2 cup green onions sliced
  • 3 Tablespoons cilantro chopped
  • 2 Tablespoons fresh lime juice
  • 1/4 cup peanuts chopped

Instructions

  1. Heat oil in a large dutch oven.
  2. Add mushrooms, red pepper, carrot, ginger, garlic, and lemongrass to the dutch oven and cook over medium-high heat for 5 minutes.
  3. Add sambal oelek (chili paste) and then cook for an additional 1 minute.
  4. Add chicken broth, coconut milk, fish sauce and brown sugar and bring to a slow simmer.
  5. Simmer for 10 minutes.
  6. Add chicken to soup and then allow to cook for an additional 5 minutes.
  7. Remove lemongrass stalks and discard.
  8. Add green onions, cilantro and lime juice.
  9. Stir to combine.
  10. Dish up into bowls and garnish with chopped peanuts, additional green onions or additional cilantro.

 

Thai Chicken Soup

More from my site

Pin2
Share
Tweet
2 Shares

Comments

  7. Melissa says

    If there is one thing I have to pick that makes me love Fall the most, it has to be SOUP (and stews, and chili…lol). This sounds like one me and hubby will both enjoy!

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Shares
Pin2
Share
Tweet