Name: Thai Chicken Soup
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Thai
Ingredients: 1 ¼ lb. boneless skinless chicken breasts; Salt/pepper; ½ teaspoon garlic powder; 2 tablespoons avocado oil; 1 tablespoon butter; 1 small yellow onion, diced; 1 cup carrots, julienned; 1 red bell pepper, sliced into thin strips; 4 cloves garlic, minced; 2 teaspoons fresh ginger, minced; 2 tablespoons red curry paste; 5 cups chicken broth; 13.5 oz. unsweetened full-fat coconut milk; 2 tablespoons smooth peanut butter; 1 tablespoon soy sauce; 1 tablespoon honey; 1 tablespoon sriracha; 4 oz. rice noodles; 3 cups bok choy, roughly chopped; ½ chicken bouillon cube; ½ teaspoon toasted sesame oil; 2 tablespoons fresh lime juice; 2 tablespoons cilantro, roughly chopped; 3 green onions, sliced; Optional: Lime wedges & roughly chopped peanuts

Ingredients

Scale

1 ¼ lb. boneless skinless chicken breasts
Salt/pepper
½ teaspoon garlic powder
2 tablespoons avocado oil
1 tablespoon butter
1 small yellow onion, diced
1 cup carrots, julienned
1 red bell pepper, sliced into thin strips
4 cloves garlic, minced
2 teaspoons fresh ginger, minced
2 tablespoons red curry paste
5 cups chicken broth
13.5 oz. unsweetened full-fat coconut milk
2 tablespoons smooth peanut butter
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon sriracha
4 oz. rice noodles
3 cups bok choy, roughly chopped
½ chicken bouillon cube
½ teaspoon toasted sesame oil
2 tablespoons fresh lime juice
2 tablespoons cilantro, roughly chopped
3 green onions, sliced
Optional: Lime wedges & roughly chopped peanuts

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Instructions

Cover the chicken with saran wrap and tenderize both sides with a meat mallet. Pat dry and season with salt, pepper, and garlic powder. Rub oil on both sides, then heat remaining oil in a large pot over medium-high heat. Sear chicken for 3-4 minutes per side until golden, but not fully cooked yet.
Melt butter in the same pot over medium heat. Add onions and carrots, cooking for 5 minutes. Add bell peppers and cook for 3-4 more minutes until slightly softened.
Stir in garlic, ginger, and red curry paste, cooking for 1 minute. Add a splash of broth to deglaze the pot. Pour in the remaining broth, coconut milk, peanut butter, soy sauce, honey, and sriracha. Bring to a gentle boil, then reduce to a simmer.
Return chicken to the pot along with its juices. Cover partially and simmer gently for 10-15 minutes until cooked through. Avoid boiling to keep chicken tender.
Boil rice noodles in a separate pot according to package instructions. Drain and transfer to serving bowls.
Remove and shred/dice the chicken, then return it to the soup.
Taste the broth and add ½ chicken bouillon cube for extra flavor if desired. Adjust with additional sriracha for heat as preferred.
Stir in bok choy and simmer for 2 minutes until tender. Remove from heat and mix in sesame oil, lime juice, and cilantro.
Ladle soup into bowls and garnish with green onions, lime wedges, and chopped peanuts if desired. Serve hot.

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Notes

For added flavor, ensure to sear the chicken well before adding liquids.
Adjust the amount of sriracha based on your heat preference.
Coconut milk can be substituted with regular cream for a different flavor profile.

Author: dani
Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Soup
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 1 cup
Calories: 456
Sugar: 5g
Sodium: 800mg
Fat: 30g
Saturated Fat: 16g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 22g
Cholesterol: 70mg