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Thai Chicken Soup

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  • Prep 15 min
  • Total 45 min
  • Ingredients 14
  • Servings 6
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One of my favorite cuisines is Thai, which includes combinations of ingredients like ginger, coconut milk and delicious veggies like peas and baby corn. I used this as inspiration for a delicious chicken soup that fuses these tasty Thai flavors with my style of cooking. I invite you to give my Thai chicken soup a try!
by Adriana Martin
Updated Sep 24, 2015
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Ingredients

  • 1 teaspoon canola oil
  • 1 lb chicken breast fillets, sliced
  • 1 cup red pepper, julienned
  • 1 cup fresh broccoli, cut into medium florets
  • 1 cup carrots, julienned
  • 1 cup tender peas in pod
  • 1 cup baby corn, canned or frozen
  • 1 tablespoon fresh ginger paste
  • 2 cups coconut milk
  • 4 cups chicken broth
  • 2 cubes chicken bullion
  • Salt and pepper to taste
  • 6 cups jasmine rice
  • Cilantro for garnish

Directions

  •  
    1
    Add the canola oil to a pot and fry the pieces of chicken breast.
  •  
    2
    Add the red pepper and parboil.
  •  
    3
    Add the rest of the veggies to this as well as the ginger paste, coconut milk and chicken broth.
  •  
    4
    Season with the bullion, salt and pepper.
  •  
    5
    Cover and cook over medium heat until reaching boiling point.
  •  
    6
    Prepare the rice according to the package instructions.
  •  
    7
    Serve the soup hot with a portion of rice in a separate bowl. Garnish with cilantro.

Expert Tips

  • tip 1
    You can use chicken thighs instead of breasts, or a combination of both.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • One of my favorite cuisines is Thai, which includes combinations of ingredients like ginger, coconut milk and delicious veggies like peas and baby corn. I used this as inspiration for a delicious chicken soup that fuses these tasty Thai flavors with my style of cooking. I invite you to give my Thai chicken soup a try!
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