Thai Chicken Soup

Thai Chicken Soup is a rich, bold, and nourishing soup made with grilled chicken, vegetables, rice, ginger, garlic, and Thai red curry paste.

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Course: Dinner, Soup

Cuisine: Thai

Keyword: chicken soup, Thai chicken soup

Servings:

Calories: 527kcal

Author: Kate | You Say Potatoes

Equipment

Pot
Grill pan

Ingredients

For the grilled chicken thighs

1 lb boneless skinless chicken thighs
2 teaspoons olive oil
Salt and freshly ground black pepper

For the red thai curry soup

2 tablespoons olive oil
3 tablespoons Thai red curry paste
1 tablespoon fresh ginger grated
3 cloves garlic minced
4 cups chicken stock
½ cup coconut milk
2 tablespoons soy sauce or to taste
1 cup kale stemmed and chopped
1 cup finely shredded red cabbage
1 cup shredded carrots
½ cup peas
1 diced red bell pepper
2 cups cooked brown rice

Garnishes (optional)

Chopped cilantro
Chopped scallions

Instructions

If you don’t have pre-cooked brown rice, cook it now according to package instructions.
Lightly brush or rub the chicken thighs with oil, then season both sides generously with salt and pepper.
Preheat the grill or grill pan to medium-high. Grill thighs 5 minutes per side, until charred and fully cooked (internal temp 165°F / 74°C).
Let rest for 5 minutes, then slice into strips. Set aside.
Meanwhile, heat the oil in a large pot over medium heat. Add the curry paste, ginger, and garlic, and sauté for 1–2 minutes until fragrant.
Stir in the chicken stock, coconut milk and soy sauce. Bring to a simmer and cook for 10 minutes to let the flavors meld.
Add the kale, cabbage, carrots, peas, and bell pepper. Simmer for 2 minutes.
Stir in the cooked brown rice and heat for a further 2 minutes.
Serve topped with the grilled chicken slices.
Garnish with cilantro and scallions as desired.

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Notes

Rice Safety

If you plan to store and reheat the soup later, it’s safest to add freshly cooked rice at the time of reheating rather than storing the rice in the soup.
If you do include rice in the batch, refrigerate the soup within 2 hours, keep it cold (below 40°F / 5°C), and reheat thoroughly to 165°F (74°C).
Use within 3–4 days, and only reheat once.

Nutrition

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.