30 Minute Thai Chicken Soup
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.
- 3 tablespoons oil divided
- 1 1/2 pounds chicken tenderloin
- 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 or 2 Tbsp soy sauce if you don't have 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
Prepare chicken by adding 1 tablespoon of the oil to a large pot over med-high heat. Add chicken tenderloin 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 the chicken reaches 165°F and a nice golden brown on the outside, about 6-8 minutes. Remove chicken from skillet and slice then set aside.
In the same pot, add 1 tablespoon of oil and cook onion for 2 minutes, then add in red pepper. Cook for a few minutes until 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 medium-low heat for 10 minutes.
After 10 minutes, remove lid and reduce heat to low. Add in sliced 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.
Calories: 459kcal | Carbohydrates: 30g | Protein: 30g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 74mg | Sodium: 1167mg | Potassium: 699mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1950IU | Vitamin C: 46.5mg | Calcium: 44mg | Iron: 1.8mg