This Thai Chicken Soup is one of my all time favourites that we make again and again all year long! 

Winter nights call for warm, cozy, comfort food  and one of our favourites is soup. There’s just nothing like a nice steamy bowl of homemade soup. Some of my go-to’s are big meaty ones like Chicken Taco Soup and Stuffed Pepper Soup, but my husband surprised me about a year ago and made us a light and spicy Thai Chicken Soup and it quickly became one of our favourites. 

Thai Chicken Soup Recipe

Ingredients

1/2 red onion (diced)
2 stalks celery (sliced)
1/2 red pepper (thinly sliced)
1/2 cup mushrooms (thinly sliced)
1 lb chicken breast (thinly sliced)
2 tbsp olive oil
3 cloves garlic (finely chopped)
2 tbsp Red Thai Curry Paste
1 can light coconut milk
2 cups chicken broth 
2 tsp fish sauce
1 tsp coconut sugar
1 green onion (thinly sliced)

Instructions

1.Prepare the vegetables first. Dice the onion, slice the celery to make thin C shape pieces, thinly slice the mushrooms and red pepper. Set aside.

2. Thinly slice the chicken into small pieces. Fry chicken in heated frying pan with 1 tbsp of olive oil over med-high heat until fully cooked and golden brown. Set aside.

3.  In a large soup pot, add 1 tbsp of olive oil and saute garlic, onion, celery, red pepper, and mushrooms until clear.

4. Clear a spot at bottom of pot and add curry paste. Heat curry, stirring frequently until fragrant (1-2 minutes).

5.  Add coconut milk, chicken broth and fish sauce. Bring to a boil over medium heat.

6.  Turn heat down to a simmer. Add sugar and chicken and simmer for at least 5 minutes.

7.  Serve hot with a garnish of green onions.

Yield: 4

Thai Chicken Soup

Print

Thai Chicken Soup with its spicy broth and chock full of chicken and veggies is a great way to warm up on a winter's night.

Ingredients

• 1/2 red onion (diced)
• 2 stalks celery (sliced)
• 1/2 red pepper (thinly sliced)
• 1/2 cup mushrooms (thinly sliced)
• 1 lb chicken breast (thinly sliced)
• 2 tbsp olive oil
• 3 cloves garlic (finely chopped)
• 2 tbsp Red Thai Curry Paste
• 1 can light coconut milk
• 2 cups chicken broth
• 2 tsp fish sauce
• 1 tsp coconut sugar
• 1 green onion (thinly sliced)

Instructions

Prepare the vegetables first. Dice the onion, slice the celery to make thin C shape pieces, thinly slice the mushrooms and red pepper. Set aside.

Thinly slice the chicken into small pieces. Fry chicken in heated frying pan with 1 tbsp of olive oil over med-high heat until fully cooked and golden brown. Set aside.

In a large soup pot, add 1 tbsp of olive oil and saute garlic, onion, celery, red pepper, and mushrooms until clear.

Clear a spot at bottom of pot and add curry paste. Heat curry, stirring frequently until fragrant (1-2 minutes).

Add coconut milk, chicken broth and fish sauce. Bring to a boil over medium heat.

Turn down to a simmer. Add sugar and chicken and simmer for at least 5 minutes.

Serve hot with a garnish of green onions.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 328Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 99mgSodium: 979mgCarbohydrates: 9gFiber: 1gSugar: 4gProtein: 38g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation and origin of ingredients used.

With a spicy broth and chock full of veggies and chicken, Thai Chicken Soup is a great way to warm up this winter!

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