Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Green Thai Chicken Soup By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 1, 2020 Print Share Share Tweet Pin Email Photo: Pernille Loof Prep Time: 20 mins Total Time: 25 mins Servings: 4 Yield: 6 cups Pressed for time? Using store-bought broth, rotisserie chicken, and curry paste means you can get this vibrant, flavorful soup on the table in under half an hour. Ingredients 1 ½ cups chopped sweet bell peppers 1 tablespoon safflower oil 1 tablespoon green Thai curry paste, such as Maesri 1 quart Basic Chicken Stock or store-bought low-sodium chicken broth 1 cup shredded cooked chicken 2 cups thinly sliced baby bok choy 2 tablespoons fresh lime juice Kosher salt and freshly ground pepper Directions In a saucepan, saute bell peppers in oil over medium-high until softened and browning in places, 4 to 5 minutes. Add curry paste; cook until fragrant, about 30 seconds. Add stock; bring to a simmer. Add chicken and bok choy. Cook until bok choy is just wilted and chicken is heated through, about 1 minute. Remove from heat. Stir in lime juice. Season with salt and pepper. Print