Thai-Style Chicken Vegetable Soup

Total Time
Prep 5 mins
Cook 30 mins

This is a great soup for a cold day, or an alternative to chicken soup for someone with a cold! It is really a mix between American potato soup and Thai chicken soup.

Ingredients Nutrition


  1. Saute carrot, celery, onion, and garlic in oil in a dutch oven over medium-high heat, stirring constantly, until tender.
  2. Stir in broth and remaining ingredients; bring to a boil. Reduce heat and simmer uncovered for 20 to 30 minutes or until potato is tender.


Most Helpful

I did not see the addition of peanut butter when I tagged the recipe and I really cannot stand PB. I omitted the PB and the flavour fell somewhat flat, which cannot surprise. I added fresh cilantro and lime juice from two limes, extra salt and extra red pepper flakes and ended up with a great tasting soup! Also, I was skeptical of the potato combined with coconut milk - but it really worked. Made for 1-2-3 tag

Deantini January 13, 2010

Best the next day. You are so right this chicken soup is defiantly what one needs for a cold day. Made as writhen with big chucks for DH and used the 1/2 teaspoon of red pepper which was just right. I really enjoyed the little peanut pieces from the chunky peanut butter. Think next time will add a cilantro garnish. Thanks so much for the post.

Debbwl December 05, 2009

Very nice soup & simple to make, too! I didn't peel the potato but diced it small so the pieces of peel weren't very large! Also used but a scant 1/4 teaspoon of the red pepper! Enjoyed the use of chunky peanut butter & coconut milk here, & included it all with some diced chicken breast from the freezer! Also used some of my own broth ~ recipe #333654 ~ which, of course, made it even better, I thought (Nothing like tooting your own horn!)! Anyway, you do have a great soup recipe here, & one I'm happy to keep around! Many thanks! [Tagged, made & reviewed in Potluck Tag Game]

Sydney Mike October 29, 2008

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