This soup is so delicious you could pick up the bowl and drink it!

The red curry paste and coconut milk are the keys to its wonderful mmmmmm flavor. Its very different from the flavors I grew up with so for me, this soup POPS! 


Ten Minute Thai Chicken Soup - 101 things to make with a Rotisserie Chicken


Ten Minute Thai Chicken Soup
  • 2 teaspoons vegetable or peanut oil
  • 1 medium red bell pepper, cut into thin strips
  • ½ cup sliced shitake mushrooms - remove tough stems, thinly slice
  • 32 ounces (1 carton) Swanson Chicken Broth
  • 2 teaspoons red curry paste - I use Taste of Thai
  • 14 ounces (1 can) unsweetened lite coconut milk
  • 3 cups shredded rotisserie chicken
  • Juice of one lime
  • Chopped cilantro
  1. Sauté the sweet bell pepper and mushrooms in the oil in a large saucepan for 2 to 4 minutes until crisp tender.
  2. Add the broth, red curry paste, coconut milk and heat to a boil.
  3. Reduce the heat to medium, add the chicken and simmer until the mixture is hot and bubbling, 3 to 5 minutes.
  4. Stir in the lime juice and cilantro just before serving.

Taste of Thai Red Curry Paste


The Inspire Diet

One thought on “10 Minute Thai Chicken Soup – 101 Rotisserie Chicken hacks

  1. Eric says:

    Thank you for the recipe. This was excellent and my wife loved it. I’ll definitely be making it again soon. I did have to make a substitution. My town carries every kind of Swanson broth but the Thai ginger so I had to make my own – I used chicken stock, some soy sauce, garlic (just smashed), and fresh ginger cut in match sticks. I brought this to a boil then let it simmer for a little while. I removed the garlic and ginger before adding my broth to the recipe. I’d rate this a 5 but for some reason I’m unable to rate on my iPad.

    Thanks again.

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