Quick Thai-Inspired Chicken Soup


This is a non-spicy Thai chicken soup made delicious with coconut milk, fresh veggies, and ginger. You can serve this over rice.

Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
4 servings


  • 2 tablespoons vegetable oil

  • 1 (2 inch) piece fresh ginger, grated

  • 4 cloves garlic, finely chopped

  • 1 small onion, thinly sliced

  • 1 medium red bell pepper, seeded and thinly sliced

  • 1 medium carrot, sliced

  • 1 (6 ounce) skinless, boneless chicken breast, cut into bite-sized pieces

  • 1 (15 ounce) can chicken broth

  • 1 (15 ounce) can coconut milk

  • 4 medium heads baby bok choy


  1. Heat vegetable oil in a heavy-bottomed pot over medium-high heat. Add ginger and garlic and saute for about 1 minute. Add onion, bell pepper, and carrot and saute for 1 minute more. Add chicken and cook and stir until browned and no longer pink in the centers, 5 to 7 minutes.

  2. Pour in chicken broth and coconut milk and bring to a boil.

  3. Slice bok choy diagonally. Add to boiling soup and cook until tender, about 5 minutes. Serve in bowls.

Nutrition Facts (per serving)

463 Calories
33g Fat
28g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 463
% Daily Value *
Total Fat 33g 42%
Saturated Fat 22g 109%
Cholesterol 27mg 9%
Sodium 1103mg 48%
Total Carbohydrate 28g 10%
Dietary Fiber 11g 39%
Total Sugars 13g
Protein 25g
Vitamin C 420mg 2,102%
Calcium 922mg 71%
Iron 11mg 60%
Potassium 2584mg 55%

* 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.

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