This Thai Chicken Soup is packed with flavor and healthy vegetables making it a perfect weeknight dinner.
About Thai Chicken Soup
Ever wondered where the ideas for recipes come from? This soup was actually a result of a wonderful lunch at local Thai restaurant called Noi
At the beginning of the meal they served what they called a tiny soup.
It was a very small bowl of cabbage soup. Not a ton of flavor, but it was very satisfying.
It was actually a very simple soup made with vegetable broth, cabbage and mushrooms. But the best thing about it was that the cabbage was still slightly crisp, which to me made it absolutely perfect.
I knew I had to recreate it at home, but I wanted a more substantial version for dinner so I added additional vegetables and some shredded chicken, along with chicken broth, lime and for richness, creamy coconut milk.
And to make it even richer, I added curry. Not too much, but enough to give it a true Thai flavor.
The result was a hearty soup that I will definitely make again and again. So let’s make it.
Ingredients of Thai Chicken Soup
- Olive oil: For health
- Shallot: For flavor
- Carrots: High in Vitamin C
- Mushrooms: For extra flavor and texture
- Tomatoes: Also high in Vitamin C
- Cooked Chicken: For protein and super easy since it’s already cooked
- Chicken broth: Manischewitz Low Sodium is my favorite because it tastes like home made
- Thai Fish Sauce: For Thai flavor
- Curry: For even more flavor
- Lime: For tanginess
- Low Fat Coconut milk: For creaminess
- Basil: A key ingredient in Thai dishes
- Napa cabbage: For texture, taste and health
How to Make Thai Chicken Soup
In a soup pot over medium high heat, add olive oil. When it’s hot add in the diced shallots, carrots and mushrooms and let it cook 3-4 minutes until it’s slightly caramelized.
Turn down the heat to medium low and add in the cooked chicken and chicken broth. Allow it to cook for 15-20 minutes to slightly soften the vegetables.
Then add in the fish sauce, curry, lime juice, coconut milk, tomatoes, basil and shredded cabbage. Let it simmer about 1-2 minutes more and it’s ready to serve.
Ladle it into bowls and top with additional basil leaves.
A Note About the Ingredients
This Thai Chicken Soup comes together very quickly and is ready to serve in under 30 minutes. One short cut is using leftover rotisserie chicken.
You can easily make this a vegetarian dish by leaving out the chicken, substituting Low Sodium soy sauce for the fish sauce and substituting vegetable broth for chicken broth.
The flavor will still be very good, but much milder.
Also, button mushrooms can be substituted for the crimini mushrooms. And if you want it to be even more true to Thai ingredients, then straw mushrooms would be the ones you want to use.
The kind of curry powder I used was Coconut Curry, a very mild curry. But any curry will work.
And if you really want to add some heat you can substitute Vindaloo, which is traditionally used in spicy restaurant curry dishes.
Thai Chicken Soup
- 1 Tbsp Olive oil
- 1 Medium Shallot Diced
- 1 Cup Baby carrots Halved
- 8 Crimini mushrooms Sliced
- 10 Cherry tomatoes Halved
- 1 Cup Cooked chicken breast Shredded
- 3 Cups Low sodium chicken broth
- 2 Tsp Fish sauce
- 1 Lime Juiced
- 1 Tsp Curry
- 1 14 oz can Coconut milk Low fat
- 2 Sprigs Basil
- 1 Cup Napa cabbage Shredded
- Add olive oil to soup pot over medium high heat. Add in shallots, carrots and mushrooms. Let cook 2-3 minutes.
- Add in chicken broth, shredded cooked chicken and allow to cook over medium low heat for 20 minutes.
- Add in fish sauce, lime juice, curry power, coconut milk, tomatoes, basil and shredded cabbage. Allow to simmer 2 minutes.
- Ladle in bowls and garnish with additional basil leaves.
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