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Thai Chicken Soup

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


  • 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


  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.