Thai Chicken Vegetable Soup


What makes this soup taste so good? Fresh veggies, ginger-flavored broth and coconut milk. Plus, it's ready after just 15 minutes on the stove.

Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
5 servings


  • 1 tablespoon vegetable oil

  • 1 medium carrot, peeled and cut into 2-inch matchstick-thin strips

  • 1 medium red pepper, cut into 2-inch matchstick-thin strips

  • 1 cup sliced mushrooms (shiitake, oyster, cremini)

  • 1 (32 ounce) carton Swanson® Thai Ginger Flavor Infused Broth

  • 2 cups shredded cooked chicken

  • 1 (14 ounce) can unsweetened coconut milk

  • 2 tablespoons lime juice

  • 2 tablespoons chopped fresh cilantro leaves


  1. Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir in the mushrooms, if desired.

  2. Add the broth to the saucepan and heat to a boil. Reduce the heat to medium-low. Stir in the chicken and cook for 5 minutes or until the chicken is hot, stirring occasionally.

  3. Stir in the coconut milk and cook until the mixture is hot and bubbling. Stir in the lime juice and cilantro just before serving.

Nutrition Facts (per serving)

265 Calories
22g Fat
11g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 265
% Daily Value *
Total Fat 22g 28%
Saturated Fat 16g 80%
Cholesterol 16mg 5%
Sodium 676mg 29%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 9g
Vitamin C 34mg 172%
Calcium 24mg 2%
Iron 3mg 17%
Potassium 358mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.