Cascadian Farm Organic | Recipes | Soups & Side Dishes

Thai Chicken and Vegetable Soup
Cascadian Farm Thai Chicken and Vegetable Soup

A traditional, slightly spicy Thai chicken soup with lots of delicious vegetables. You can add noodles optionally, but the soup is excellent without them.

Prep Time: 15 minutes PT0H15M
Start to Finish: 35 minutes PT0H35M
Makes: 4

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1 bunch scallions, chopped and divided
4 cloves garlic, minced
2 inches fresh ginger, minced
2 tablespoons olive oil
1 carrot, grated
1 jalapeño, minced
1 pound boneless skinless chicken breasts
1 quart chicken stock
1 15-oz. can coconut milk
1 tablespoon fish sauce
1 lime, juiced
1 10-oz. bag Cascadian Farm® Thai-style or Chinese-style Stirfry Blend
Cilantro, garnish
Red jalapeño, sliced for garnish
Lime wedges, garnish

1. Mince the white parts of the scallions finely and chop the green parts of the scallions in 1/2-inch chunks for garnish.

2. In a large pot over medium heat add olive oil, minced scallions, garlic, ginger, jalapeño, and carrots. Cook until veggies have softened slightly, 3-4 minutes.

3. Cut chicken breasts into 2-3 pieces and add to pot with chicken stock. Bring to a slight simmer, cover, and let simmer until chicken is cooked through, about 12-14 minutes.

4. Remove chicken and shred it into large chunks.

5. Add coconut milk, fish sauce, lime juice, Cascadian Farm® Thai-style or Chinese-style Stirfry Blend, and shredded chicken back to pot. Simmer soup for a few minutes to warm ingredients and season to your liking.

6. Serve soup garnished with cilantro, sliced red jalapeño, and lime wedges.

OPTIONAL: If you are looking to make this soup a bit heartier, you can serve it with rice noodles or soba noodles. Cook the noodles separately and divide them between bowls, then ladle the soup over the noodles.

  1. Mince the white parts of the scallions finely and chop the green parts of the scallions in 1/2-inch chunks for garnish.

  2. In a large pot over medium heat add olive oil, minced scallions, garlic, ginger, jalapeño, and carrots. Cook until veggies have softened slightly, 3-4

  3. Cut chicken breasts into 2-3 pieces and add to pot with chicken stock. Bring to a slight simmer, cover, and let simmer until chicken is cooked through, about 12-14 minutes. Remove chicke

  4. Add coconut milk, fish sauce, lime juice, Cascadian Farm® Thai-style or Chinese-style Stirfry Blend, and shredded chicken back to pot. Simmer soup for a few minutes to warm ingredients an

  5. Serve soup garnished with cilantro, sliced red jalapeño, and lime wedges. OPTIONAL: If you are looking to make this soup a bit heartier, you can s

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