Easy Thai Coconut Chicken Soup

ADD YOUR COMMENT

Veronica

"Loks yummmyyy"

mary mort

"I will make this on a cold winter day,as today is! YUMmy!"

lidia

"yes... please make it easy to get the recipe... please"

Rachel

"This was excellent! I will be making this again an again. Very easy. Prep takes a minute but other than that it's a fast easy recipe and so delicious!"

Juawon Gardner

"This sounds yummy can't wait to try it.758806"

Farida Lanewala

"seems very yummy but not tried yet. Surely will turn and taste as yummy as it seems. "

JERRY V.

"GREAT DISH"

Elyse Cannon

"So good I made it today my kids and I love it"

Kasie Kelly

"Warm and comforting - this Thai Coconut soup looks devine!"

Cristy Philips

"I love this soup! I added carrots to get in a few vegetables for my kids. It is really great."

Alba M.

"This was delicious. I blended the vegetables so my kids could eat it without the comments. I would recommend to add the lime to taste after you plate. "

Ana Wheeler

"I think I'll have to make this as it looks amazing!"

Joan Thompson

"Is there really no way to print this recipe??? If there is, it's really well hidden. What am I supposed to do, write it all down?"

Patrick Jones

"this soup was tasty and also easy to make! This review was submitted as a sweepstakes entry."

Kristin Phipps

"This soup is oh so right! It is flavorful and creamy and just rocks! This review was submitted as a sweepstakes entry. "

Cheryl Burns

"delicious This review was submitted as a sweepstakes entry."

Jane Kriebel

"My family loves this soup. This review was submitted as a sweepstakes entry."

Linda Holt

"Great recipe, but needed fish sauce. I also added some zucchini. Great easy base! Thanks for sharing!"

Phylicia

"What a fragrant and flavorful soup! It's a nice break from your normal chicken noodle soup. I added small pieces of brown rice pasta to mine. Bon appetit!"

Phylicia

"What a fragrant and flavorful soup! It's a nice break from your normal chicken noodle soup. I added small pieces of brown rice pasta to mine. Bon appetit!"

Jared

"The soup part was very tasty but it made the chicken bits seem flavorless. I highly suggest seasoning your chicken before adding it to this dish. Alternatively, allow for the soup to sit a few hours so the chicken can properly absorb the flavor of the soup."

Mark

"Far too much lime juice in the recipe, a wedge at the end would be much better."

Mandy

"Delicious!!! I did add double the curry paste and seasoned and seared the chicken first. It was restaurant quality thai :)"

Caroline

"Tasted amazing!"

Grace

"It's so good. Made it many times. Also I add all sorts of veggies. Great soup for when you are sick."

Deb

"FantastiC! WhOle family liked it. Speed it up by cooking chicken first and quick shredding it by hand. Gives you broth too! "

Grandma

"Great recipe. Downsized it for myself. Will makE again."

ManOn

"Love it!!!"

Lindsay

"First time making and turned out delicious!"

Easy Thai Coconut Chicken Soup

Back to List

PERDUE^® Fresh Boneless Skinless Chicken Breast

In The Fresh Meat Case

Easy Thai Coconut Chicken Soup

PERDUE® Fresh Boneless Skinless Chicken Breast

In The Fresh Meat Case

Made With:

PERDUE^® Fresh Boneless Skinless Chicken Breast

PREP TIME: 15min COOK TIME: 10min
Serves 4

PREP TIME: 15min COOK TIME: 10min

Serves 4

310
Calories
33g
Protein
1100mg
Sodium
6g
Sat. Fat
7g
Sugar

Serving Per Recipe: 4
Amount Per Serving
Calories 310
% Daily Value*
Total Fat 14g	22%
	Saturated Fat 6g	30%
Cholesterol 80mg	27%
Sodium 1100mg	46%

Total Carbs 11g	4%
	Dietary Fiber 1g	4%
	Sugars 7g
Protein 33g
Vitamin A 35%
Vitamin C 80%
Calcium 4%
Iron 10%
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

4 PERDUE^® Fresh Boneless Skinless Chicken Breast or PERDUE^® PERFECT PORTIONS^® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)

1 tbsp. vegetable oil

1 medium onion, thinly sliced

1 medium red bell pepper thinly sliced

1 clove garlic, minced

1-inch piece ginger, sliced into rounds

1 tsp. red curry paste or 2 tsp. Sriracha sauce

4 cups chicken broth

1 (15-ounce) can coconut milk

1 tbsp. brown sugar

4 ounces thin rice noodles or zucchini “noodles”

2 limes, juiced, plus more to taste

1/2 cup roughly chopped fresh cilantro

Lime wedges, for serving

Sriracha sauce, for serving

Step 1

Slice

Thinly slice the chicken breasts crosswise into strips.

Step 2

Boil

Heat the vegetable oil in a medium pot over medium-high heat. Add the onion and red pepper. Cook until softened, stirring occasionally, about 2 minutes. Add the garlic, ginger and curry paste and cook for 30 seconds. Add the chicken broth, coconut milk and brown sugar. Cover and bring to a boil.

TIP

TIP: For a gluten free, paleo, low-carb version of this soup, omit the brown sugar and use shredded zucchini “noodles” instead of rice noodles.

Step 3

Simmer

Add the chicken and simmer until cooked through, about 5 to 7 minutes. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. (If using rice noodles, add the noodles and simmer uncovered until the noodles are al dente, about 5 minutes.)

Step 4

Serve

Remove from heat and stir in the lime juice, cilantro and zucchini noodles (if using). Serve with lime wedges and Sriracha sauce.

TIP

TIP: Freezing soups and stews in freezer bags allows them to be stored flat, taking up less space and freezing quickly. Remove the air from bags before sealing. When using plastic containers, allow for water expansion and leave some space before closing the lid. Label each container with the name of the dish, serving size and the date of freezing. Most cooked dishes will keep for two to three months in the freezer.