Name: Thai Chicken Vegetable Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1 tablespoon canola oil; 1 medium carrot, peeled and cut into 2″ thin julienned sticks; 5 mini orange, yellow, red peppers, seeded and cut into 2″ thin julienned sticks; 8 ounce package of sliced mushrooms; 1 cup snow peas, cut in half diagonally; 32 ounces Swanson Thai Ginger Flavor Infused Broth; 2 cups chopped cooked chicken (you can use rotisserie chicken); 1 can (15 ounces) unsweetened coconut milk (you can use lite coconut milk); 2 tablespoons lime juice; 1 lime, cut into eighths (for garnish); 2 tablespoons chopped fresh cilantro leaves (about 10 sprigs, leaves picked from stems and chopped); 2 tablespoons of cilantro leaves (for garnish)

Thai Chicken Vegetable Soup

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★★★★★

5 from 1 review

Easy to make, this chicken soup has a spicy kick plus plenty of nutritious veggies! A delicious lunch or dinner with minimal work.

Author: Carole from Toot Sweet 4 Two
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 4 1x
Category: Soup
Cuisine: Asian

Ingredients

Scale

1 tablespoon canola oil
1 medium carrot, peeled and cut into 2” thin julienned sticks
5 mini orange, yellow, red peppers, seeded and cut into 2” thin julienned sticks
8 ounce package of sliced mushrooms
1 cup snow peas, cut in half diagonally
32 ounces Swanson Thai Ginger Flavor Infused Broth
2 cups chopped cooked chicken (you can use rotisserie chicken)
1 can (15 ounces) unsweetened coconut milk (you can use lite coconut milk)
2 tablespoons lime juice
1 lime, cut into eighths (for garnish)
2 tablespoons chopped fresh cilantro leaves (about 10 sprigs, leaves picked from stems and chopped)
2 tablespoons of cilantro leaves (for garnish)

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Instructions

In a large stockpot, heat the canola oil over medium-high heat.
Add the carrots and peppers and sauté for 5 minutes, stirring occasionally, until slightly tender.
Next, add the mushrooms and snow peas and sauté, stirring constantly, for a few minutes more.
Pour in the broth and increase heat to a boil.
Once boiling, reduce heat to medium-low, add chopped cooked chicken and simmer about 5 minutes, until the chicken is heated through.
Stir in coconut milk and cook for a few minutes more.
Add lime juice and cilantro.
Spoon into soup bowls and garnish with additional cilantro leaves.
Serve extra lime on the side for squeezing into the soup.

Find it online: https://tootsweet4two.com/thai-chicken-vegetable-soup/