Thai Chicken Soup
This soup has become a hyperfixation for me ever since I tried a different version of it at a friend’s baby shower back in November. She gave me the recipe, which was Martha Stewart’s Almond Chicken Soup where she makes the chicken soup with almond butter, sweet potato, and collards. From there the options took off in my head. I went for a creamier Thai-inspired dish by adding coconut milk, amping up the lime juice, and subbing almond butter for peanut butter. Shredded carrots made for an easy veggie addition and I love the texture variety that comes from using shredded carrots as opposed to chopped.
There are four incredible veggies (onions, sweet potato, carrots, and kale) in this soup and it’s so comforting from the creamy peanut butter and coconut milk you barely notice them!! This makes a lot of soup (I got 4 quarts!) , because if I am going to peel and chop sweet potato and bring out my large soup pot, I want the effort to be worth it!
I freeze in 1 and 2 cup @soupercubes for easy lunch size portions and package in these 16 and 32 oz. containers to take to friends. Please let me know in the comments if you make this!
Thai Chicken Soup
Makes 16 cups
Feeds 8-10 people
Freezer friendly
YOU WILL NEED:
- 2 tbs avocado oil
- 4 large sweet potatoes, peeled and cubed
- 1 yellow onion, diced
- 1 bag shredded carrots (you can chop your own, this is just a cheap and easy shortcut!)
- 2 cloves garlic, minced
- 6 cups chicken stock
- 1 pound (2 pounds if you want extra meaty) chicken breasts, cut into 1 inch chunks
- 1 cup smooth peanut butter (natural works best if you have it)
- 1-2 cups (this is roughly 1 bunch at the grocery store) lacinato kale, chopped
- 4 tablespoons minced ginger (fresh adds the best flavor but I use frozen cubes in a pinch)
- 2 cans coconut milk
- 3 limes worth of lime juice (approximately 1/3 cup lime juice), plus one extra lime for garnish
- 2 tsp salt
- 1 tsp pepper
- (Optional): chopped peanuts for garnish
TO MAKE:
Step One: In a large pot, heat the avocado oil then add in the sweet potato, onion, and carrots and cook for 8-10 minutes, allowing them to soften.
Step Two: Add in the garlic and cook for another minute.
Step Three: Add in the 6 cups of chicken stock and bring to a boil.
Step Four: Once boiling, reduce to a simmer and add in the diced chicken breast.
Step Five: Cover the pot and allow the chicken to cook for 20 minutes.
Step Six: In a bowl, whisk together the peanut butter and 1 cup of the soup mixture (the warm soup really helps to thin out the peanut butter).
Step Seven: Add in the peanut butter mixture, kale, ginger, lime juice, salt, pepper and coconut milk and allow to simmer for another 15 minutes or so.
(Optional) serve with extra lime wedges for people to add a final fresh lime squeeze (I love doing this!) and a few chopped peanuts for garnish. Enjoy!
Thai Chicken Soup
Course: Chicken, Freezer Friendly, Soups8-10
servingsA creamy thai inspired soup with hearty vegetables, chicken and a fresh lime zing.
Ingredients
2 tbs avocado oil
4 large sweet potatoes, peeled and cubed
1 yellow onion, diced
1 bag shredded carrots (can chop your own, this is just a cheap and easy shortcut!)
2 cloves garlic, minced
6 cups chicken stock
1 pound (2 pounds if you want extra meaty) chicken breasts, cut into 1 inch chunks
1 cup smooth peanut butter (natural works best if you have it)
1-2 cups (this is roughly 1 bunch at the grocery store) lacinato kale, chopped
4 tablespoons minced ginger (fresh adds the best flavor but I use frozen cubes in a pinch)
2 cans coconut milk
3 limes worth of lime juice (approximately 1/3 cup lime juice), plus one extra lime for garnish
2 tsp salt
1 tsp pepper
(Optional): chopped peanuts for garnish
Directions
- In a large pot, heat the avocado oil then add in the sweet potato, onion, and carrots and cook for 8-10 minutes, allowing them to soften.
- Add in the garlic and cook for another minute.
- Add in the 6 cups of chicken stock and bring to a boil.
- Once boiling, reduce to a simmer and add in the diced chicken breast.
- Cover the pot and allow the chicken to cook for 20 minutes.
- In a bowl, whisk together the peanut butter and 1 cup of the soup mixture (the warm soup really helps to thin out the peanut butter).
- Add in the peanut butter mixture, kale, ginger, lime juice, salt, pepper and coconut milk and allow to simmer for another 15 minutes or so.
- (Optional) serve with extra lime wedges for people to add a final fresh lime squeeze (I love doing this!) and a few chopped peanuts for garnish. Enjoy!
This was delicious! All family memberd devoured it. I used fresh ginger and as a time saver I will try the frozen cubed next time. Mincing 4 TBL is not for the weak. 🙃
Bravo on a great recipe and thank you!
Lauren, thank you so much for trying it! And taking the time to write how much you enjoyed it! Makes me so happy!
I used a micro plane to grate my fresh ginger & that made it SO EASY!
yes!! I love doing that!
Lauren
I keep my fresh ginger in the freezer. When needed I grate it frozen-much easier this way.
Excited to try this! Do you think it would work in the crockpot?
I think yes though I cannot confirm. I think if you did it in the IP and sauteed the veggies first before the slow cook option for 4-6 hours you would be golden!
Oops! Just scrolled up to see yes I can freeze! Thanks!
use cooked or raw chicken?
raw!
This soup was fabulous! Ever since Kate posted about it I couldn’t wait to make it. Cooked it last night and it was just as delicious as I imagined it would be. The whole family enjoyed it! The flavor profile was *chefs kiss*. Easy & tasty!
Helen, thank you so much for the rave review!
Do we think I could just add some chopped rotisserie chicken in at the end and call it good? 😂
Absolutely!
Made this for dinner tonight – SO yummy! Made enough to share with my neighbor and she seconded the deliciousness!!!
Made this for dinner tonight – SO yummy! Made enough to share with my neighbor and she seconded the deliciousness!!!
What a good neighbor you are!
Delicious recipe! Crowd pleaser and a definite addition to the recipe binder. I think next time I’d try ground chicken (cooked separately then added in).
Adding it to the recipe binder is the ultimate compliment!
This is so delicious!! I love a hearty soup. This has tons of flavor!
Oh I am so glad to hear you loved it and the flavor was good!
Can you freeze this? It’s soooo delicious but makes a lot and I’d love to have leftovers for a cold snowy day.
Hi! This looks delicious. Would you happen to know the nutritional info? Thanks!
This recipe is delicious!!!!
This recipe is so delicious!! Made some and had enough to share with our neighbors! Also great to go over rice especially for the boys in our family who could eat the whole pot!
Ah I am so glad! Amazing that you shared with your neighbors!
Loved this! Going to make again and I have leftover spinach – think I could use this instead?
Yes!
SO good. The flavor is insane! My husband gave it 13/10, my 3 year old had three bowls, and my 1 year old couldn’t get enough. Adding to the binder asap!
Wow the highest compliment! Thank you so much for your review, Natalie!
This looks good! Could you use ginger paste?
yes absolutely!
Made this tonight and we all loved it! I batch cooked chicken breast over the weekend and used that to save a step this evening. Delicious recipe!
I made this soup during a cold, snowy day. Wow! It’s a lot of work, but makes A LOT of soup.
My husband says it’s restaurant-quality!
Hi! How many ounces is the bag of shredded carrots you use? I have a 10oz bag but wondering if that’s too much.
This is an excellent recipe! Absolutely love it! Glad it makes so much!
This looks so good! Plan to try! Would this work in the crock pot?
I made this today right around the time our temperature finally hit 0°, and it was perfect to warm and nourish us on this extremely frigid day. I subbed white potatoes and baby spinach, because that’s what I had in the house. Halved the recipe, and still will have enough for a second meal for my husband and me. 5-star keeper! Thank you!
Great recipe Kate! Thank you so much for sharing. My shortcuts – I didn’t peel my sweet potatoes, just made sure they were scrubbed and a small dice, grated my ginger (I keep in the freezer) and the bag of shredded carrots was perfect! Amazing flavor and texture. Will be sharing with the neighbors for sure.
Okay, my soup tastes like peanut butter soup. Anyone else have that problem? If I make it again, I’ll use half the PB.