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Soup Recipes

Thai Chicken and 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.

What You Need

  • 1 tablespoon vegetable oil
  • 1 medium carrot, peeled and cut into 2-inch matchstick-thin strips (about 1/2 cup)
  • 1 medium red bell pepper, cut into 2-inch matchstick-thin strips (about 1 1/2 cups)
  • 1 cup sliced mushrooms (shiitake, oyster, cremini)
  • 32 ounces (1 carton) Swanson® Thai Ginger Flavor Infused Broth
  • 2 cups shredded cooked chicken
  • 14 ounces (1 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.
Cooking time (duration)

Prep Time: 20 min, Total Time: 35 min

Number of servings (yield)

5 servings




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Ratings & Reviews

2 reviews

Even though this is not Mom's food (she is Thai) it is easy to cook and tasty for the family!! I like to add extra hot to mine.
Angela D. – 03/03/2015 –

This is getting made ASAP!! I have been searching for an easy Thai soup recipe so thank you !!!
Cerra S. – 03/04/2015 –

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