Thai Chicken Soup
This lightly creamy, richly flavored Thai Chicken Soup comes together easily in under an hour. It’s hearty with chicken and sweet potatoes, and bursting with all kinds of freshness. Add a little heat, or a lot, it’s all up to you!
Do you know what’s better than a steaming hot bowl of soup on a chilly, wintry day?
A bowl of soup with an additional kick of heat, that’s what!
Make this easy, richly flavored Thai Chicken Soup in under an hour. It’s hearty with chicken and sweet potatoes, and bursting with all kinds of freshness. You can easily subdue (or even do away with) the heat, if it’s just not your thing!
* This is a sponsored post, created in partnership with Gold’n Plump®.
Thai Chicken Soup with coconut milk
I absolutely adore a lightly creamy soup. This Thai chicken soup recipe, as you probably already guessed, gets its creaminess from coconut milk. Just enough to give a bit of lusciousness to the broth, without feeling heavy.
And my (easy) secret weapon for adding flavor depth to this soup is roasted red chili paste.
If you haven’t tried this product, I highly recommend that you get your hands on some. I can always find it in the Asian section of Target and the grocery stores we shop at. The paste packs a sweet heat that I find irresistible. If you’re not fond of heat, simply back off or eliminate this ingredient altogether. (But pleeeeease try it!!)
I not only enjoy eating this soup; I also enjoy making this soup.
Just look at all that beautiful freshness!
And this time of year, I can’t resist adding sweet potatoes to our meals.
High in nutrients and fiber, our kids have grown to embrace this fresh comfort food over the last few years. So I’ll gladly slide a couple sweet potatoes onto the menu whenever I can.
We center the majority of our meals at home around lean protein. So I’m sure to always have all natural Gold’n Plump Boneless Skinless Chicken Breast Fillets on hand. They’re so very versatile; the meal options are endless.
A few more flavorful comfort recipes with chicken:
Gold’n Plump assures high-quality chicken raised on family farms, free of unwanted ingredients and solutions, and with no antibiotics-ever. I also like that the chicken breasts are carefully trimmed and basically ready to use out of the package. That means less prep time for me, which is always a plus.
Thai Chicken Soup
Serve this Thai soup with fresh lime wedges, for squeezing over the top. We go through MANY lime wedges at our table! And if you like even a bit more heat, offer some thin slices of Fresno or jalapeno peppers. I assure you, it’s just the thing for a chilly, wintry day!
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- 2 T. olive oil, divided
- 1 (16 oz.) package Gold'n Plump® Boneless Skinless Chicken Breast Fillets
- kosher salt
- freshly ground black pepper
- 2 c. peeled, cubed sweet potato, 1/2" in size
- 1.25 c. chopped green onions, divided
- 1 c. chopped red bell pepper, 1/4" to 1/2" in size
- 1 c. sliced snow pea pods, cut into 1" pieces
- 2 T. minced peeled fresh ginger
- 3 large cloves garlic, minced
- 32 oz. low sodium chicken broth
- 3 tsp. roasted red chili paste
- 1 (14-oz.) can coconut milk
- 2 T. freshly squeezed lime juice
- zest from 1 large lime
- 1 T. chopped fresh cilantro
- 1 T. chopped fresh basil
- 1 T. chopped fresh mint
- fresh lime wedges
- thin slices of Fresno or jalapeno pepper, optional for additional heat
- In a Dutch oven over medium heat, add 1 tablespoon of the olive oil. Sprinkle chicken breasts fairly generously with salt and pepper and add to the heated oil. Saute, turning over after 5 minutes. Saute another 5 minutes on the second side. Chicken is done when it is just cooked through, with juices running clear. This should take 10 to 15 minutes. Remove chicken to a plate to rest.
- In the same Dutch oven over medium heat, add butter and the remaining 1 tablespoon of olive oil. Once warmed, add sweet potato, 1 cup of the green onions, red bell pepper, and snow peas. Cook for 8 to 10 minutes, or until sweet potato is just tender, stirring every few minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute. Add broth and stir to combine. Remove about 1/4 cup of the liquid to a small bowl and whisk in the roasted red chili paste; add this to the Dutch oven. Stir to combine and then bring soup to a boil. Immediately reduce heat and let soup simmer gently for 10 minutes.
- With two forks, shred the cooked chicken into bite-sized pieces. Add shredded chicken and any accumulated chicken juice to the soup. Stir in coconut milk and cook until thoroughly heated. Add lime juice, lime zest, cilantro, basil, mint, and the remaining 1/4 cup of green onions. Taste test and add additional kosher salt if needed. Serve hot, with fresh lime wedges and slices of hot pepper.
from a farmgirl's dabbles
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 268Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 14mgSodium: 200mgCarbohydrates: 26gFiber: 5gSugar: 8gProtein: 12g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
At Gold’n Plump, good chicken is their mission. Raised on family farms in Minnesota and Wisconsin, Gold’n Plump chickens are cared for with fresh, filtered water and locally sourced nutritious feed.
Gold’n Plump has sponsored this post. I am honored to partner with them again this year to bring you delicious new chicken recipes from our kitchen and backyard grills. All opinions are 100% my own, as always. Thank you for supporting the brands that help make this site possible.