Under 30 Minutes

Green Thai Chicken Soup

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.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Makes 6 cups

Photography: Pernille Loof

Source: Martha Stewart Living, January/February 2018


  • 1 1/2 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


  1. 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.