Name: Simple Thai Chicken Soup for Busy Nights
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 tablespoon coconut oil; 1 pound chicken breast or tenders (cut into bite-sized pieces); 3 cloves garlic (minced); 1 thumb-sized piece fresh ginger (peeled and minced); 3 tablespoons Green Thai Curry paste; 3 cups vegetable broth (700 ml); 1 medium red bell pepper (sliced thinly and halved); 10 medium cremini mushrooms (quartered); 10-12 medium asparagus stalks (trimmed and cut into 1-inch pieces); 2 tablespoons soy sauce (or gluten-free soy sauce or coconut aminos) (30 ml); 1 14-ounce can full-fat coconut milk (400 ml); 250 grams stir-fry or linguine rice noodles

Description

If you’re in search of a quick and comforting meal, look no further than this Simple Thai Chicken Soup for Busy Nights. This delightful soup combines tender chicken, fresh vegetables, and aromatic spices in a creamy coconut broth, creating a dish that’s both nourishing and satisfying. Ready in just 30 minutes, it’s perfect for hectic weeknights or cozy family dinners. The vibrant flavors of the Green Thai curry paste paired with the richness of coconut milk make each spoonful a warm hug in a bowl. Plus, its versatility allows you to easily customize it with your favorite proteins or veggies, ensuring there’s something for everyone. Enjoy this easy recipe that promises to bring warmth and joy to your table!

Ingredients

Scale

1 tablespoon coconut oil
1 pound chicken breast or tenders (cut into bite-sized pieces)
3 cloves garlic (minced)
1 thumb-sized piece fresh ginger (peeled and minced)
3 tablespoons Green Thai Curry paste
3 cups vegetable broth (700 ml)
1 medium red bell pepper (sliced thinly and halved)
10 medium cremini mushrooms (quartered)
10–12 medium asparagus stalks (trimmed and cut into 1-inch pieces)
2 tablespoons soy sauce (or gluten-free soy sauce or coconut aminos) (30 ml)
1 14-ounce can full-fat coconut milk (400 ml)
250 grams stir-fry or linguine rice noodles

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Instructions

In a large pot over medium heat, melt the coconut oil. Add the chicken pieces and cook for 4 minutes, flipping halfway.
Stir in minced garlic and ginger; sauté until fragrant (about 2-3 minutes). Add the Green Thai curry paste and cook for an additional minute.
Pour in vegetable broth along with red bell pepper, mushrooms, asparagus, and soy sauce. Simmer for 5 minutes until asparagus softens.
Incorporate full-fat coconut milk and rice noodles; return to a simmer for 5-7 minutes until noodles are al dente.
Serve hot, garnished with fresh herbs or lime wedges as desired.

Nutrition

Serving Size: 1 cup (240g)
Calories: 360
Sugar: 4g
Sodium: 720mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 21g
Cholesterol: 70mg