This Thai Chicken Soup is a Thai inspired soup packed with vegetables and chicken. The healthy veggies in this soup make it the perfect weeknight dinner, since oven roasted chicken breasts can take a little time to prepare.
When it’s cold outside, nothing quite hits the spot like a steaming bowl of soup. This Thai chicken soup is packed with flavor and healthy vegetables making it a perfect weeknight dinner. The ingredients of this soup make it perfect for the colder months of the year. Ingredients like ginger, garlic, cilantro, and lemongrass give it a strong, spicy flavor, that is sure to warm you up. When the soup is finished, the nutrient-rich vegetables will also fill you up and make you feel good.
If you’re looking for an easy and delicious weeknight dinner, then look no farther than this Thai chicken soup. Full of healthy vegetables and lean protein, this soup provides your body with the nutrients it needs to stay healthy.
This Thai chicken soup is full of flavor and healthy vegetables, making it the perfect weeknight meal.
Have you ever wondered where recipe ideas come from? This soup is the result of a delicious lunch at a local Thai restaurant called Noi. At the beginning of the meal, they served what they called a small soup. It was a very small bowl of cabbage soup. Not much flavor, but it was very tasty. It was actually a very simple soup of vegetable broth, cabbage and mushrooms. But the best part of this dish was that the cabbage stayed a bit crunchy, which made it perfect in my opinion. I knew I had to recreate it at home, but I wanted a heartier version for dinner, so I added extra vegetables and shredded chicken, as well as chicken broth, lime, and creamy coconut milk for richness. And to make it even richer, I added curry powder. Not too much, but enough to give it a real Thai flavor. The result is a hearty soup that I would definitely make again. So here we are. 
Ingredients for Thai Chicken Soup
- Olive Oil : For health
- Shalott: For perfume
- Carrots: High vitamin C content
- Mushrooms: For added flavour and texture
- Tomatoes: Also rich in vitamin C
- Cooked chicken: For protein and very easy because it is already cooked
- Chicken broth: Manischewitz low-sodium is my favorite because it tastes homemade
- Thai fish sauce: For Thai flavor
- Curry: For even more flavour
- Lime: For sharpness
- Low-fat coconut milk: For smoothness
- Basil: Main ingredient in Thai dishes
- Napa cabbage: For texture, taste and health
How to make Thai chicken soup
Put the olive oil in a soup pan over medium-high heat. Add the diced shallots, carrots and mushrooms and cook for 3-4 minutes until lightly caramelised. 
Turn the heat to medium-low and add the cooked chicken and chicken stock. Let cook for 15-20 minutes, allowing the vegetables to soften a bit. 
Then add the fish sauce, curry powder, lime juice, coconut milk, tomatoes, basil and grated cabbage. Simmer for another 1-2 minutes and it’s ready to be served. 
Pour into bowls and sprinkle with basil leaves. 
Note of ingredients
This Thai chicken soup is very quick to prepare and can be served in less than 30 minutes. Another option is to use leftover roast chicken. You can easily make this dish vegetarian by omitting the chicken, replacing the fish sauce with low-salt soy sauce, and replacing the vegetable stock with chicken stock. The taste will still be very good, but much milder. You can also use mushrooms instead of crimini mushrooms. And if you want to adapt the dish even more to the Thai ingredients, you can use straw mushrooms. The curry powder I used is coconut curry, a very mild curry. But any curry is good. And if you really want to add some spice, you can replace it with vindaloo, which is traditionally used in spicy restaurant curry dishes. 
Print Recipe
Thai chicken soup
This Thai chicken soup is full of flavor and healthy vegetables, making it the perfect weeknight meal. Cooking time5 minutes Cooking time25 minutes Course: Soup Kitchen: Asia Servings : 4 portions Calories: 160 kcal Author: Pam – Two cups of health
Ingredients
- 1 tablespoon olive oil
- 1 medium-sized scallop, shredded
- 1 Carottled cup, halbiert
- 8 field field in disc
- 10 halbierte cherry tomatoes
- 1 cup chicken breast déch déch déch déch déch déch déch déch déch
- 3 cups low-sodium chicken broth
- 2 teaspoons fish sauce
- Juice of a lime
- 1 teaspoon curry powder
- 1 can (14 oz) low-fat coconut milk
- 2 sprigs basil
- 1 cup chopped cabbage
Instructions
- Put the olive oil in the soup pot over medium heat. Add the shallots, carrots and mushrooms. Cook for 2 to 3 minutes.
- Add the chicken stock and shredded cooked chicken and simmer over medium heat for 20 minutes.
- Add fish sauce, lime juice, curry powder, coconut milk, tomatoes, basil and grated cabbage. Let simmer for 2 minutes.
- Pour into bowls and garnish with basil leaves.
Power
1g | Cholesterol: 30mg | Sodium: 350mg | Potassium: 673mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4931IU | Vitamin C: 21 mg | Calcium: 55 mg | Iron: 2 mg If you liked this recipe, leave a comment below and don’t forget to pin us on Pinterest! 1С8 1Д9 For similar recipes: Chicken Meatball Soup Miso soup with chicken Mediterranean Chicken and Lemon Soup 
Thai people love their soup. They make them with every kind of ingredient and they are great for soups. They are so tasty and healthy. This soup is very easy to make and you will love it. It is packed with flavor and healthy vegetables. You should learn how to make it because it is a perfect weeknight dinner. It is really good.. Read more about thai chicken noodle soup nigella and let us know what you think.
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