Perdue
Easy Thai Coconut Chicken Soup
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"Loks yummmyyy"
Comment Veronica
"I will make this on a cold winter day,as today is! YUMmy!"
Comment mary mort
"yes... please make it easy to get the recipe... please"
Comment lidia
"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!"
Comment Rachel
"This sounds yummy can't wait to try it.758806"
Comment Juawon Gardner
"seems very yummy but not tried yet. Surely will turn and taste as yummy as it seems. "
Comment Farida Lanewala
"GREAT DISH"
Comment JERRY V.
"So good I made it today my kids and I love it"
Comment Elyse Cannon
"Warm and comforting - this Thai Coconut soup looks devine!"
Comment Kasie Kelly
"I love this soup! I added carrots to get in a few vegetables for my kids. It is really great."
Comment Cristy Philips
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Easy Thai Coconut Chicken Soup

Ingredients

4 PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts 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 One

Easy Thai Coconut Chicken Soup

Time make it in:

WITH PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts

Serves 4 | Prep Time: | Cook Time:

Nutritional Information
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.

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

Easy Thai Coconut Chicken Soup

ingredients

Ingredients

4 PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts 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
ingredients

Step one: Slice

Thinly slice the chicken breasts crosswise into strips.

How to: Slicing and Cubing
ingredients

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

ingredients

Step three: 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.)

ingredients

Step four: Serve

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

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.

TA DA!

Easy Thai Coconut Chicken Soup

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