Best Thai Chicken Vegetable Soup 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.

THAI CHICKEN VEGETABLE SOUP

THAI CHICKEN VEGETABLE SOUP image

Categories Chicken

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 T vegetable oil
1 medium carrot, 2" matchstick thin strips
1 medium red pepper, 2" matchstick thin strips
1 cup sliced mushrooms
32 oz Swanson Thai Ginger flavor infused broth
2 cups shredded cooked chicken
1 can (14 oz) coconut milk
2 T lime juice
2 T chopped fresh cilantro (garnish)

Steps:

1. Heat 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 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 mins 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.