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.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Stir in the red curry paste and cook for another minute to release the flavors.

Step 3

Add the chicken broth and bring it to a simmer.

Step 4

While the broth is heating up, slice the chicken breast into thin strips.

Step 5

Add the chicken strips to the simmering broth and cook for 5-7 minutes until fully cooked.

Step 6

Stir in the coconut milk, sliced carrots, red bell pepper, mushrooms, and zucchini. Simmer for 10 minutes until the vegetables are tender.

Step 7

Season the soup with fish sauce, brown sugar, and lime juice. Taste and adjust seasoning as needed.

Step 8

If using rice noodles, prepare them according to package instructions and divide them into serving bowls.

Step 9

Ladle the soup over the noodles (if using) or directly into bowls.

Step 10

Garnish each bowl with chopped cilantro, sliced green onions, and a sprinkle of chili flakes if desired. Serve hot.

Nutrition Facts

Serving size	(3406.0g)

Amount per serving	% Daily Value*
Calories	2597.1

Total Fat 131.6g	0%
Saturated Fat 91.8g	0%
Polyunsaturated Fat 8.4g
Cholesterol 385.6mg	0%
Sodium 4488.1mg	0%
Total Carbohydrate 186.2g	0%
Dietary Fiber 25.2g	0%
Total Sugars 47.3g
Protein 177.5g	0%

Vitamin D 68.8IU	0%
Calcium 383.6mg	0%
Iron 23.5mg	0%
Potassium 4750.1mg	0%

*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.

Source of Calories

Fat: 44.9%

Protein: 26.9%

Carbs: 28.2%