What is Thai chicken soup Jamie Oliver style?

Jamie Oliver’s version usually includes bone-in chicken thighs, fresh lemongrass, chili, lime leaves, and a mix of fish sauce and sugar. It’s aromatic, fresh, and slightly less creamy than coconut-heavy recipes.

What is Thai chicken noodle soup?

This is a variation where cooked chicken and vegetables simmer in Thai-style broth with added rice noodles. It’s often topped with fresh lime, Thai basil, and chiles.

What is spicy Thai chicken soup with coconut milk?

It’s a hot and creamy Thai-inspired soup made with coconut milk, curry paste, shredded chicken, and Thai aromatics like lemongrass and ginger. It’s spicy, comforting, and dairy-free.

What’s the difference between Thai chicken soup and Thai chicken curry soup?

Thai chicken soup is more broth-forward and often lighter, while Thai curry soup is thicker and built from curry paste simmered with coconut milk, often served with rice.

Thai Chicken Soup – 30-Minute Comfort Bowl with Big Flavor

Name: Salsa Verde Chicken and Rice Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1/2 yellow onion, diced; 2 garlic cloves, minced; 1 teaspoon cumin; 1/2 teaspoon chili powder; 1 cup long grain white rice; 1 1/2 cups shredded cooked chicken; 1 1/2 cups salsa verde; 1 1/2 cups chicken broth; 1/2 cup canned corn (drained); 1/2 cup black beans (rinsed and drained); 1/2 cup shredded Monterey Jack cheese (optional); Salt and pepper, to taste; Fresh cilantro, lime wedges, and avocado for topping

Thai Chicken Soup – Creamy, Spicy, and Comforting in Every Spoonful

This Thai Chicken Soup is a comforting, creamy bowl of flavor made with coconut milk, curry paste, chicken, and fresh herbs. Spicy, aromatic, and easy to make in 30 minutes.

Author: Hana Martin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Thai

Ingredients

Scale

1 tablespoon coconut oil

1 tablespoon red or green curry paste

2 garlic cloves, minced

1 teaspoon fresh ginger, grated

1 stalk lemongrass, smashed

4 cups chicken broth

1 can (13.5 oz) full-fat coconut milk

2 chicken breasts, cooked and shredded

1 cup sliced mushrooms

1 red bell pepper, thinly sliced

1 cup baby spinach

1 tablespoon fish sauce

1 teaspoon brown sugar

Juice of 1 lime

Fresh cilantro, Thai basil, and red chili slices for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat. Add garlic, ginger, lemongrass, and curry paste. Sauté until fragrant.

2. Pour in chicken broth and bring to a simmer.

3. Add coconut milk and stir to combine.

4. Add shredded chicken, mushrooms, and bell pepper. Simmer for 10 minutes.

5. Stir in spinach, fish sauce, brown sugar, and lime juice. Let spinach wilt.

6. Remove lemongrass stalk.

7. Taste and adjust seasoning. Serve hot with fresh herbs and chili slices.

Notes

Use green curry paste for milder spice, red for bolder flavor.

Can substitute tofu for chicken for a vegetarian version.

Store leftovers in fridge for up to 4 days.

Soup may thicken as it rests—add broth to thin.

Nutrition

Serving Size: 1 1/2 cups
Calories: 360
Sugar: 4g
Sodium: 690mg
Fat: 21g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 26g
Cholesterol: 65mg

Keywords: thai chicken soup, coconut milk chicken soup, spicy thai soup

Find it online: https://www.hanaeats.com/thai-chicken-soup/