Creamy Thai Soup
This Creamy Thai Soup is made with savory chicken, Thai curry paste, sliced red pepper, smooth coconut milk and crunchy bean sprouts.
(42 votes, average: 3.50 out of 5)
Ingredients
- 2 cups Minute® Jasmine Rice
- 2 tbsp canola oil
- 1 lb boneless, skinless chicken breast, diced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 red bell pepper, thinly sliced
- 1 onion, thinly sliced
- 2 tbsp Thai red curry paste
- 2 cloves garlic, minced
- 1 tbsp minced fresh ginger
- 4 cups reduced-sodium chicken broth
- 1 can (14 oz) coconut milk
- 2 tbsp soy sauce
- 1 tsp brown sugar
- 2 cups bean sprouts
- 1/4 cup lime juice
- 1/4 cup finely chopped fresh cilantro
Categories
Instructions
With rich coconut milk and Thai red curry paste, this tasty soup is so quick and easy to make, it’s faster than calling for takeout!
Step 1
Prepare rice according to package directions.
Step 2
Meanwhile, heat oil in a large saucepan over medium-high heat. Season chicken with salt and pepper and cook for 2-3 minutes, until starting to brown. Stir in bell peppers, onion, curry paste, garlic and ginger. Cook, stirring, for 2-3 minutes, or until vegetables start to soften.
Step 3
Stir in broth, coconut milk, soy sauce and brown sugar; bring to a boil. Reduce heat to medium-low. Cook for 5-8 minutes, or until chicken is cooked through.
Step 4
Stir in rice. Cook for 1-2 minutes, until heated through. Stir in bean sprouts and lime juice. Garnish with cilantro.
Recipe Tip
Add a sprinkle of crunchy peanuts or cashews to each serving, if desired.
Categories
Taste of Thailand
If you’re new to Thai food, or have never tried making it at home, this recipe is a perfect place to start! It’s simple, flavorful and it can be put together in less than 30 minutes. Break free from your routine and try something new with this one-pot dish that makes preparing a delicious dinner, hassle free. Once you master this recipe, you can move on to other Asian-inspired dishes, like a Thai Tofu and Rice Salad, this Thai Peanut Chicken or our Microwave Egg Fried Rice.
Although many Thai soup recipes call for rice noodles, this version uses Minute® Instant Jasmine Rice which cooks up in just 5 minutes.
Time-Saving Tips
Before you start cooking, make sure you have all of your ingredients chopped and ready so that all you need to do is add them in when the time comes. Slice your onion and red pepper into thin strips so they take a shorter amount of time to soften in the pan.
If you’ve never used coconut milk, make sure to use the canned variety that you can find in your local grocery store. If you don’t have fresh ginger on hand, substitute with 1 tablespoon of ground ginger.
This soup makes a great leftover. Make a batch and save some for your lunch or dinner tomorrow! If you are looking for other recipe ideas try our Rice-Stuffed Eggplant Parmesan.
