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30 Minute Thai Inspired Chicken Soup

A bowl of green curry broth with green beans, cubed purple eggplant and shredded chicken and a scoop of white rice in the center.
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The flavors of curry and ginger spice up this healthy soup for a one pot dinner the whole family will love. A taste of Asian fusion without the heat and packed with lean protein and vegetables.

Everything you need to know to make Thai Inspired Chicken Soup

Casandra’s Tips and Recommendations for Making the Recipe

We all have those days where we need to get out of the rut of eating the same old thing. I was feeling the need to try something new and mix things up in the dinner rotation. That’s where Thai Inspired Chicken Soup originated from. In just half an hour and with minimal dishes to wash, you can have a satisfying, veggie-packed meal with flavors that will add a little excitement to your plate but not make the kids run from the table in rebellion. Win-win, right?

This chicken soup recipe has all the good stuff – veggies, lean protein – but let’s talk flavor. Thanks to the Thai basil, green curry paste, and ginger, you get that signature Thai taste that’s just too good to resist. And I promise you: it’s not going set your mouth on fire. This dish is perfect for anyone who wants a taste of Thai cuisine without the fiery heat.

If you’ve never cooked with curry before, let me give you a little warning though. Not all curries are created equal. Curry is a blend of spices so every brand is a little different. If you choose a different curry than I did be sure to check for heat temperature and give it a little taste test before adding to the soup. You could be in for a surprise otherwise.

A bowl of green curry broth with green beans, cubed purple eggplant and shredded chicken and a scoop of white rice in the center.

About the Ingredients

Vegetables – A Japanese eggplant, green beans and a sweet onion. The key is to make sure everything is bite size. No one wants to have to sue a knife with their soup or worse take a bite that’s too big and have broth dripping down their chin.

Green Curry Paste Thai Kitchen green curry paste is mild and has a fantastic taste. The portion size is great for this recipe too. You’ll need most of the jar.

Thai Basil – Fresh Thai basil is often hard to come by and is different than regular basil. Dried Thai basil is a good alternative albeit it has a little bit of a more subtle flavor. Like the fresh stuff, even the dried version isn’t always easy to find locally so I buy it here.

Chicken Stock

Coconut Milk – this is not the same as crème de coco. Coconut milk is way less sweet.

Chicken Breast – added to the soup raw and shredded after it cooks in the broth.

Garlic and Salt – seasonings.

Basmati Rice – For serving; prepared according to the package directions.

Bag of basmati rice, can of coconut milk, jar of minced garlic, jar of dried Thai basil, box of organic chicken stock, bowl of green beans, 1 yellow onion, 1 piece of ginger root, a Japanese eggplant, jar of Thai green curry paste and pieces of raw chicken breast.

How to Make 30 Minute Thai Inspired Chicken Soup

Cook the Vegetables

The first step is to cook the vegetables. Chop the onion, cube the eggplant and cut the green beans in half. All of the veggies should be bite sized or even a little on the small size so you can fit a little chicken in your bite too.

Add the vegetables to a large stock pot with a swirl of olive oil. Cook them until they are just softened. No need to overdue it because they will continue to cook with the broth later.

Add the Seasonings

It’s time for the flavorings. Add the minced garlic, green curry paste and Thai basil. Mix everything well to coat the vegetables evenly. Things in the pot should be looking thick and smelling very fragrant.

Cook the Chicken

Lay the raw chicken breast on top of the vegetables in an even layer. Pour over the chicken stock and the can of coconut milk.

Using a microplane or grater, grate the raw ginger root right the soup. Bring the liquid to a simmer and let it cook for 15 minutes or until the chicken is cooked through.

How to Serve Thai Inspired Chicken Soup

When the chicken is cut, remove the breasts to a cutting board and pull the meat apart using two forks. It should fall apart pretty easily. If it doesn’t, add it back to the pot for a few minutes and try again.

Return the shredded chicken to the soup and season everything with a little bit of salt. Your soup is ready to serve!

I like to make a pot of basmati rice, cooked as directed on the package, to serve with the soup. The rice soaks up the broth and is arguably the best part of the soup. I don’t recommend cooking the rice in the soup however because it will absorb too much of the liquid during the cooking process. If you really want to cook the rice in the soup check the notes in the recipe for a helpful tip.

A bowl of green curry broth with green beans, cubed purple eggplant and shredded chicken and a scoop of white rice in the center.

Storage Recommendations

Store your leftover Thai Inspired Chicken Soup separate from the rice. If stored together, the rice will absorb too much of the liquid sauce and turn gummy and mushy. Place the soup into an air tight container. Let it cool to room temperature and then refrigerate it for up to 4 days. The rice can be stored in a separate container but only for 24 hours. It’s even better to just discard any extra rice and make fresh rice to serve leftovers with.

Freezing Thai Inspired Chicken Soup

Just as when you store leftovers in the refrigerator, keep the meat and rice separate. If stored together, the rice will absorb too much of the liquid sauce especially when you reheat it and it will turn gummy and mushy. Place the soup into an air tight container. Let it cool to room temperature and then freeze it for up to 2 months.

To defrost the Thai Chicken Soup, place the frozen container in the refrigerator over night. If it’s still partially frozen in the morning move the container to a luke-warm water bath (be sure the container is sealed so no water gets in!) for about 1-2 hours.

When you’re ready to heat up your meal simply pour the soup into a saucepan on the stove set over medium-low heat and heat it until warm all the way through.

A bowl of green curry broth with green beans, cubed purple eggplant and shredded chicken and a scoop of white rice in the center.

Frequently Asked Questions

What gives Thai soup it’s flavor?

The main flavors of Thai soup come from curry paste, Thai basil, ginger and coconut milk.

What vegetables should I use for Thai soup?

Common vegetables in Thai soup are eggplant, green beans and onion. You could also try bell pepper, bean sprouts and snap peas.

Can I cook rice in the soup or does it have to be added already cooked?

You can cook the rice in the soup but it will absorb a lot of liquid while cooking. You want to be sure you have enough liquid to still have a good amount of broth in your soup. You all don’t want to simply add extra water or stock because you’ll water down the flavor of the soup. Be sure to add extra seasoning as well.

The Recipe For Thai Inspired Chicken Soup

The recipe is attached below for easy downloading and printing.  If you test it out be sure to leave a note in the comments below. I’d love to hear what you thought. Enjoy!

A bowl of green curry broth with green beans, cubed purple eggplant and shredded chicken and a scoop of white rice in the center.

Thai Inspired Chicken Soup

Thai Inspired Chicken Soup is a great way to mix up your weeknight dinner routine. A coconut milk and green curry broth with shredded chicken breast, eggplant and green beans come together in just 30 minutes for this flavor packed soup. Top it off with a little basmati rice to absorb the Thai soup broth and dinner served with this one pot meal. *The green curry has a hint of spice but it's mellowed out by the coconut milk and chicken stock. Not to worry, this recipe is not too spicy for people (or kids) that are sensitive to spice.
Cook Time 30 minutes
Total Time 30 minutes
Course Soup
Cuisine Thai
Servings 6 servings
Calories 568 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 1/2 large sweet onion diced
  • 1 cup green beans trimmed and halved
  • 1 Japanese eggplant
  • 2 tsp minced garlic
  • 4 Tbsp green curry paste
  • 2 tsp dried Thai basil
  • 3 large chicken breasts raw
  • 6 cups chicken stock
  • 15 ounce can of coconut milk
  • 1 inch piece of ginger root
  • tsp salt
  • 1 cup prepared basmati rice for serving

Instructions
 

  • Cut 1 Japanese eggplant into 1 inch cubes.
  • Drizzle 2 tbsp olive oil in a large stock pot.
  • Add 1/2 large sweet onion, eggplant cubes and 1 cup green beans to the pot and sauté for 6 minutes.
  • Add 2 tsp minced garlic, 4 Tbsp green curry paste and 2 tsp dried Thai basil and stir the vegetables to coat them. Continue cooking for another two minutes.
  • Lay 3 large chicken breasts on top of the vegetables. Poor over 6 cups chicken stock and 15 ounce can of coconut milk. Bring everything to a simmer.
  • Peel a 1 inch piece of ginger root, and grate it into the pot. Simmer for 15 minutes or until chicken is cooked through completely.
  • Remove chicken breasts to a cutting board and shred using two forks.
  • Return the shredded chicken to the pot. Season with 1¼ tsp salt.
  • Serve with a spoonful of 1 cup prepared basmati rice.

Notes

Cooking the rice in the soup: If you want to cook the rice in the pot with soup (I understand wanting to simplify and minimize dishes) you’ll need to increase the amount of broth you use. Add 1 additional can of coconut milk and 1 cup of of chicken stock to the recipe. Pour the rice into the pot directly on top of the chicken before adding the stock. Put a lid on the pot while the soup simmers. You may need to increase the simmering time to allow for the rice to completely cook.
Keyword chicken breast, curry, soup

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