Thai Style Chicken Vegetable Soup
Dive into the bold, aromatic flavors of this Thai Style Chicken Vegetable Soup, a culinary masterpiece that brings the essence of Thai cuisine straight to your table. Crafted with tender chicken, vibrant sliced vegetables, and creamy coconut milk, this soup features a fragrant base of minced garlic, fresh ginger, and lemongrass for an authentic flavor profile. The addition of red curry paste lends a spicy kick, balanced beautifully with savory fish sauce, a hint of sweetness from brown sugar, and a zingy splash of fresh lime juice. Whether served over rice noodles or enjoyed on its own, this gluten-free, protein-packed meal is as comforting as it is nourishing. Perfect for a cozy weeknight dinner or an impressive starter, this easy-to-make recipe is ready in just 50 minutes and garnished with cilantro, green onions, and optional chili flakes for an unforgettable burst of flavor in every bite.
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Recipe Information
Ingredients
- 1 pound Chicken breast (boneless, skinless)
- 1 tablespoon Vegetable oil
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Ginger (minced)
- 1 stalk Lemongrass stalk (crushed and chopped into 2-inch pieces)
- 2 tablespoons Red curry paste
- 6 cups Chicken broth (low sodium)
- 1 can Coconut milk (unsweetened, full-fat)
- 2 medium Carrots (peeled and sliced)
- 1 large Red bell pepper (sliced)
- 1 cup Mushrooms (sliced)
- 1 medium Zucchini (sliced into half-moons)
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice (freshly squeezed)
- 0.25 cup Cilantro (chopped, for garnish)
- 2 stalks Green onions (sliced, for garnish)
- 0.5 teaspoon Chili flakes (optional)
- 8 ounces Rice noodles (optional, for serving)
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the minced garlic, ginger, and lemongrass, and cook for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for another minute to release the flavors.
Add the chicken broth and bring it to a simmer.
While the broth is heating up, slice the chicken breast into thin strips.
Add the chicken strips to the simmering broth and cook for 5-7 minutes until fully cooked.
Stir in the coconut milk, sliced carrots, red bell pepper, mushrooms, and zucchini. Simmer for 10 minutes until the vegetables are tender.
Season the soup with fish sauce, brown sugar, and lime juice. Taste and adjust seasoning as needed.
If using rice noodles, prepare them according to package instructions and divide them into serving bowls.
Ladle the soup over the noodles (if using) or directly into bowls.
Garnish each bowl with chopped cilantro, sliced green onions, and a sprinkle of chili flakes if desired. Serve hot.
Nutrition Facts
Calories |
2624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.1 g | 169% | |
| Saturated Fat | 91.7 g | 458% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4660 mg | 203% | |
| Total Carbohydrate | 196.9 g | 72% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 52.4 g | ||
| Protein | 183.5 g | 367% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 455 mg | 35% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 5014 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
