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.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6
Calories 459kcal
Author Sandra
Ingredients
3tablespoonsoildivided
1 1/2poundschicken tenderloin
1purple onionthinly sliced
1red bell pepperseeded and sliced into ¼ inch slices
2 1/2tablespoonsred curry paste
1tablespoonfresh gingerminced
2cupschicken broth
1/4cupfish sauceor 2 Tbsp soy sauce if you don't have fish sauce
24ounceslite coconut milk
2 1/2tablespoonspeanut butter
6ouncesfresh snow peas
1tablespoonlime juice
4ouncesrice noodlesoptional
cilantro for garnish
Instructions
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.