In winter months, there is nothing as comforting as a bowl of delicious soup. This Thai Chicken Soup is a family favorite. Not only is it super easy to make, but it is very filling and unique. With flavor combos of coconut milk, lime juice, and cilantro, you'll help your kiddos take on a new type of cuisine without anyone complaining. We like to serve it over white rice, but you could easily serve it over brown rice or ramen noodles too.
Thai Chicken Soup
1 teaspoon olive oil
1 1/2 tablespoons minced jalapeno pepper
1 1/2 tablespoons minced fresh ginger (or 1 1/2 teaspoons ground dried ginger)
1 (30 oz.) carton chicken broth
1 (13.5 oz.) can coconut milk
1 1/2 teaspoons salt
2 cups shredded cooked rotisserie chicken
1 1/2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
Additional lime wedges and cilantro for serving
Hot cooked white rice or cooked ramen noodles
In a large soup pot, heat the olive oil. Add the jalapeno pepper and ginger and cook just until softened and fragrant. Pour in the chicken broth, coconut milk, and salt. Add the shredded cooked chicken. Let the soup simmer for a few minutes to heat through. Just before serving, add the lime juice and cilantro. Season to taste (may need more salt depending on your broth). To serve, put a few scoops of rice in a soup bowl, then ladle the chicken soup over the rice. Serve with additional lime wedges and cilantro, if desired.
Gather your ingredients. You will need a jalapeno pepper, some fresh ginger (I love the Squeeze Ginger from Costco), chicken broth, a can of coconut milk, a rotisserie chicken, two limes for juicing, and fresh cilantro.
In a large soup pot, heat the olive oil, then add the minced jalapeno and ginger. Cook and stir until softened and fragrant.
Pour in the 32 oz. carton of chicken broth.....
.....and a can of coconut milk.
Shred your rotisserie chicken. You need about 2 cups shredded chicken, so I was able to just use white meat with this large Costco chicken. Add the chicken to the soup. Simmer for a few minutes until all heated through.
Add the juice of 1 lime (about 1 1/2 tablespoons lime juice) and about 2 tablespoons chopped cilantro.
To serve, scoop some rice into a soup bowl.
Ladle the soup over the rice and serve. Doing it this way keeps the rice from getting soggy. If you happen to have any leftovers, keep the rice and soup separate.
You can serve with additional lime wedges or cilantro if desired. So easy and delicious.
We love to double the recipe and serve it when we have company. Everyone loves this soup!
Recipe Source: Recipe adapted from a recipe of a friend, Maleen Nielsen