30 Minute Thai Chicken Soup is easy to make but has all the traditional flavors of a classic Thai soup: coconut, curry, cilantro, and fresh lime.
I love Thai food, especially soup and noodle bowls. We have one Thai place here in Fort Collins that I just love, Baan Thai. And when we go there I get the same thing every single time, Panang Curry. I literally will never stray. And this soup reminds me of that dish. So when I made it, I called my husband who was still at work and in so many words told him how amazing this soup was. I wish I could say exactly the conversation, but let’s just say it wasn’t G-rated.
I love this recipe and it will become a weekly thing for me. Now my kids, on the other hand, choose my tomato soup, because well the snow peas might make them ill (wink). So I was lucky enough to have leftovers.
Besides the coconut and red curry what makes this dish amazing, is how easily and quickly I can throw it together. You can even play around with the vegetables, if you want, add in your favorites. I love to mix things up like that, just depending on what I have around the house. The only thing that I would play with is the amount of chicken. I love broth, so in the future, I may add less chicken, maybe just a pound but that is because I am a broth lover.
So on a night where you need an easy dinner, but want take-out try this 30 Minute Thai Curry Soup. Satisfaction is guaranteed.
Enjoy friends! XOXO San
How do you make 30 Minute Thai Curry Soup?
Prepare chicken by adding 1 tablespoon of the oil to a large skillet over med-high heat. Add chicken tenders to the pan and cook for 2-3 minutes on one side. Turn the tenders over and cook on the other side, for another 2-3 minutes. Repeat until chicken tenders are cooked all the way through and a nice golden brown on the outside, about 6-8 minutes. Remove chicken from skillet.
Once all the chicken is cooked and removed from the pot, add 1 tablespoon of oil and cook onion for 2 minutes, then add in red pepper. Cook for a few minutes until they are tender, add in curry paste and ginger, chicken broth and coconut milk. Stir together. Then stir in peanut butter. Reduce heat to medium-low and add in snow peas. Cover and cook over med-low heat for 10 minutes.
After 10 minutes, remove lid and reduce heat to low. Add in chicken. Cook for another 5 minutes.
Prepare rice noodles according to package directions, if you are going to add them.
Stir in lime juice, noodles if you are adding and garnish with cilantro. Serve immediately.
If you love this recipe, be sure to try my Thai Curry Red Pepper Quinoa Soup.
Don’t forget to pin this to your favorite Pinterest board to save for later!
30 Minute Thai Chicken Soup
Ingredients
- 3 tablespoons oil divided
- 1 1/2 pounds chicken tenders
- 1 purple onion thinly sliced
- 1 red bell pepper seeded and sliced into ¼ inch slices
- 2 1/2 tablespoons red curry paste
- 1 tablespoon fresh ginger minced
- 2 cups chicken broth
- 1/4 cup fish sauce
- 24 ounces lite coconut milk
- 2 1/2 tablespoons peanut butter
- 6 ounces fresh snow peas
- 1 tablespoon lime juice
- 4 ounces rice noodles optional
- cilantro for garnish
Instructions
- Prepare chicken by adding 1 tablespoon of the oil to a large skillet over med-high heat. Add chicken tenders to the pan and cook for 2-3 minutes on one side. Turn the tenders over and cook on the other side, for another 2-3 minutes. Repeat until chicken tenders are cooked all the way through and a nice golden brown on the outside, about 6-8 minutes. Remove chicken from skillet.
- Once all the chicken is cooked and removed from the pot, add 1 tablespoon of oil and cook onion for 2 minutes, then add in red pepper. Cook for a few minutes until they are tender, add in curry paste, ginger, chicken broth, fish sauce, and coconut milk. Stir together. Then stir in peanut butter. Reduce heat to medium low and add in snow peas. Cover and cook over med-low heat for 10 minutes.
- After 10 minutes, remove lid and reduce heat to low. Add in chicken. Cook for another 5 minutes.
- Prepare rice noodles according to package directions, if you are going to add them.
- Stir in lime juice, noodles if you are adding and garnish with cilantro. Serve immediately.
Nutrition
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I’ve been making a version of this for years, using leftover chicken instead of freshly browned. Always delicious and the whole family loves it.
Going to try this on saturday! Looks fabulous – thanks for sharing! Pinned!
Hello! I am making this and in the recipe the fish sauce is left out? Where and when to add it? Thanks!
I have the same question. Did you get a response?
I’m sorry this didn’t get solved before! I have updated the post so it is correct. I also made sure the ingredients are listed in the correct order so it is easier to follow. Enjoy!
This recipe says 6 servings. Without measuring after cooking…do you have an idea of how much 1 serving?
I am making this recipe, as we speak. My daughter shared it with me and I think it’s going to be great. I am, however, frustrated with the “diary style.” I love you comments, but when I’m ready to cook, I want a concise place to get ‘er done. I’m scrolling up and down and up and down. I should remember things for longer than I do, but I don’t. Please summarize for those of us like me!