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This soup from our friends at Clean Simple Eats combines all our favorite aspects of Thai cooking in one delicious bowl. It's fresh, easy, and the perfect weeknight dinner for any season. 


Thai Chicken Soup

Makes 4 servings

345 calories / 10F / 35C / 28P / per serving


1 Tbs. red curry paste

1 1⁄2 cups light, canned coconut milk

1 cup low-sodium chicken stock

1 Tbs. fish sauce

1 Tbs. raw honey

2 Tbs. natural peanut butter

10.5 oz. cooked, sliced chicken breasts (14 oz. raw)

1 cup sliced red bell pepper

1⁄2 cup thin-sliced yellow onion

1 cup peeled, chopped carrots

2 tsp. fresh, grated ginger

1 1⁄3 cooked white or brown Jasmine rice (1⁄2 cup uncooked)

Toppings per serving:

Lime wedge

Cilantro, for garnish



1. In a crockpot, whisk together the curry paste, coconut milk, chicken

stock, fish sauce, honey and peanut butter. Once combined, add the

cooked chicken, red bell peppers, onions, carrots and ginger. Cover

and cook on low for six hours or on high for four hours.

2. Cook the rice according to the directions on the package.

3. Weigh the entire soup and divide by four to get the amount needed

to fill one serving. Spoon into bowls. Top each serving with 1/3 cup rice,

lime juice and cilantro. Enjoy warm.



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