Thai Curry Soup


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5 from 1 vote

Thai Curry Soup

This easy-to-make, bright and tasty soup comes together quickly for a unique, tasty weeknight dish that always trumps takeout.
Cook Time15 mins
Course: Soups
Cuisine: Asian
Servings: 4 servings


  • ½ tsp canola oil
  • ½ cup sliced onion
  • ¼ tsp minced garlic
  • ¼ tsp minced ginger
  • 2 cups low sodium chicken broth
  • 1 TB Thai green curry paste
  • 1 package Green Giant Teriyaki Vegetables
  • ½ cup light coconut milk
  • 1 5 oz chicken breast cooked and diced
  • 1 tsp fresh lime juice
  • ½ tsp fish sauce optional
  • 2 TB minced fresh cilantro


  • Heat oil in a large non-stick sauce pan. Add onion and cook 5-7 minutes or until softened. Add garlic and ginger and cook for an additional minute. 
  • Add chicken broth, green curry paste, and Green Giant Teriyaki Vegetables (out of the packet). Bring to a boil and simmer until vegetables are tender (about 5 minutes). Stir in remaining ingredients and serve.

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